Fiji Barbecued Chicken Wings
First, on wings - I wouldn't think of ordering 'Buffalo Wings' anywhere, and I'll tell you why. Granted, they cook the wings in the most even manner possible, in a deep fryer, and can make them as crispy as you like. But right after cooking, they toss them around in what I call 'vinegar hot sauce', and you end up with soggy, vinegary wings.
For lack of a deep fryer (or desire to mess with one) I grill my wings and baste every time I turn them, which is very labor intensive but worthwhile.
- 2 dozen chicken wings
- Marinade/Basting Sauce:
- 8 oz. Kikkoman soy sauce
- 8 oz. saki
- 2 oz. Coco Lopez coconut cream
- 2 Tbsp. toasted sesame oil
- 3 Tbsp. brown sugar
- 2 Tbsp. fresh grated ginger
- 2 Tbsp. Herb-Ox chicken bouillon powder
- 2 Tsp. ground cardamom
- 3 garlic cloves
- 2-6 fresh, whole Habanero or Scotch Bonnet peppers
Combine all ingredients for the basting sauce in a blender and puree at the higest speed. Then cut off and discard the small joint of each wing. Marinate the wings in the basting sauce for about two hours.
I prefer a gas grill with a tight bed of ceramic briquettes for wings for maximum control. Preheat the grill to its highest heat and quickly place the wings on the grill. After searing on one side, turn and sear the other side. Baste generously each time you turn the wings.
After the initial searing, slowly start to reduce the heat and have a squirt bottle handy to douse any flame-ups from the chicken fat.
You may end up turning the wings ten times, and have the grill on low when you are done, but the wings should be crispy, evenly cooked and well carmelized with the basting sauce.
A glass of Paulaner Hefe-Weizen beer will go superbly with these wings.
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