Directions
- 1Split the chicken wings into two even piles.
- 2Place one pile of chicken wings in a Ziploc bag labeled "#1 Homemade".
- 3Place the other pile in a Ziploc bag labeled "#2 Store Bought".
- 4In a small bowl, combine 2 tablespoons of honey, 2 tablespoons of hoisin sauce, 1 tablespoon of soy sauce, 3 minced cloves of garlic, 1 teaspoon grated ginger, 2 cubes of fermented bean curd, and 4 tablespoons of the liquid from the bean curd.
- 5Add 1 tablespoon of shaoxing wine and 1 teaspoon of Chinese five-spice to the bowl and mix well.
- 6Pour the homemade marinade into the bag labeled “#1 Homemade”.
- 7Squeeze out excess air and seal the bag.
- 8Add 3 teaspoons of store-bought char siu sauce to the bag labeled “#2 Store Bought”.
- 9Squeeze out excess air and seal the bag.
- 10Refrigerate both bags overnight.
- 11Place the Kettle Kone in the middle of the charcoal grate.
- 12Three-quarter fill the chimney starter with briquettes and light them.
- 13Once the briquettes are ashed over, dump them into the Kettle Kone.
- 14Carefully put the grill back in place and pop the lid back on, making sure all vents are wide open.
- 15Give the grill 10 minutes to warm up.
- 16Lightly spray the grill with cooking oil to create a non-stick surface.
- 17Place the marinated wings on the grill around the outside of the Kettle Kone.
- 18Place the lid back on the grill.
- 19Turn the lid a third of the way every 15 minutes during cooking.
- 20Cook until the wings reach an internal temperature of 74°C (165°F).
Ingredients
- 1.2 kg separated chicken wings
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 3 cloves garlic, finely chopped
- 1 teaspoon ginger, grated
- 2 cubes red fermented tofu
- 4 tablespoons red bean curd
- 1 tablespoon shaoxing wine
- 1 teaspoon chinese 5 spice
- 3 teaspoons Lee Kum Kee Char Siu Sauce
- 1 Spray oil
Equipment
57cm (22" ) Weber KettleKettle Kone (Vortex)Chimney starterSpray oilZiploc bagsSmall bowlThermometer
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