Glazed Sweet and Sour Chicken Wings
This recipe for grilled chicken wings is brought to us by Evan Lobel of NYC's Lobel's Prime Meats, who uses hoisin sauce, ginger, and chile paste to infuse the meat with a savory Asian flavor.
- Yield: Makes 20 to 25 pieces
Source: Martha Stewart Living Television, September 1999
- 20 to 25 chicken wings
- 1/4 cup Hoisin sauce
- 1 1/2 tablespoons soy sauce
- 1 tablespoon ketchup
- 1 tablespoon rice-wine vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon light-brown sugar
- 1 teaspoon chopped garlic
- 1 teaspoon chopped fresh ginger
- 1/4 teaspoon Asian chile paste
- Coarse salt and freshly ground pepper
- Vegetable-oil cooking spray
Prepare the wings by cutting through the joint to make two pieces. Snip off the tips. Put the wings in a shallow glass or ceramic dish.
Combine hoisin sauce, soy sauce, ketchup, vinegar, lime juice, sugar, garlic, ginger, and chile paste in a small bowl, and whisk well. Brush liberally on the chicken wings, turning them to coat both sides. Season with salt and pepper to taste. Cover, and refrigerate for at least 1 hour or overnight.
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot.
Grill the wings, turning with tongs 3 to 4 times and brushing with any remaining glaze during the first 10 minutes of grilling or until cooked through, 15 to 25 minutes. Serve immediately.