So last Sunday was Hoisin Wing night, a favorite here. Thought I would post the process and the results.
The key to an excellent wing is, in my opinion, proper marniation time. I like to prepare my sauce early in the day so the wings can swim in the sauce for 8 hours, turning them about every couple of hours.
First you need to prepare the garlic, cause what is a great anything without garlic? I like to do a rough chop then toss a bit of kosher salt on top and mush with the side of a knive to form a paste. Once that is done I add to a large bowl and add in some chopped ginger. Sometimes I use fresh, but the jarred version works fine in this case.
Next on the agenda is the lime juice, fresh squeezed from one or two. Now it is time to add the hoisin sauce, I use one jar of my favorite brand. I believe it is about 8 ozs. which would equate to about a cup. On top of that you need chinese hot sauce, oh about a tsp to a tbsp, depending on your tolerance of heat in food. Next is Ketchup, about 3/4 cup, and on top of that, about 1/4 cup of Rice Wine Vinegar, salt and pepper and thats it! Sweet, Spicy, Tangy, Savory, TERRIFIC!
Now it is important to bathe those wings for those 8 hours. I use the party wings, which are essentially a wing that has been cut at the joint and the end of the wing removed. You can easily prepare them yourself, or buy them already done for you. Either way the smaller piece makes for a terrific bite size piece!
Once the wings fully bathed and ready to get the heat treatment, let them out of the referigerator for a bit, maybe half hour, to come to room temp. Then on the grill they go! AND CHECK IT OUT!