Serves 3-4
Ingredients:
4 pounds whole chicken wings (about 16 whole wings)
1/2 cup soy sauce
1/4 cup honey
1/4 cup Asian (dark) sesame oil
1/4 cup rice vinegar (or Chinese rice wine, sake or dry sherry)
3 tablespoons oyster sauce (optional)
2 slices (1/4-inch) peeled fresh ginger, crushed with the side of a cleaver
1 teaspoon Chinese five-spice powder
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/4 cup Asian chile sauce, such as Thai Sriracha
1/4 cup hoisin sauce (optional)
Directions:
Rinse the chicken wings under cold running water and blot them dry with paper towels. Place the wings in a large mixing bowl.
Make the marinade: Place the soy sauce, honey, sesame oil, rice vinegar, oyster sauce (if using), ginger, five-spice powder, pepper, cinnamon and Asian chile sauce in a mixing bowl and mix well. Add the marinade to the wings and stir to coat. Let the chicken wings marinate in the refrigerator, covered, for 4 to 6 hours, turning severals times.
To grill: Drain the wings well, discarding the marinade before grilling. Grill the wings until they are crisp-skinned, dark browned, and cooked through, 30-40 minutes on low. There should be no traces of red or pink at the bone if cut into them.
When done, transfer the wings to a platter or plates. Normally, they're so flavorful you won't need a sauce, but sometimes they're served with hoisin sauce and chile sauce. Place 1 tablespoon of each, side by side in 4 tiny bowls or plates. Mix the two sauces together with the tip of a chopstick and use as a dip for the wings.
