Grilled Chicken Wings With Hong Kong Spices Shek O Wings Recipes

EASY GRILLED CHICKEN WINGS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Tuck in the chicken wing flaps so the wing forms a triangle.
• Combine olive oil with some of the garlic salt and pepper in a large bowl. Add a few chicken wings and turn to coat with seasonings. Add more wings, remaining garlic salt, and remaining pepper and turn to coat. Repeat until all wings are coated. Place on the preheated grill.
• Grill until wings are well browned, tender, and no longer pink at the bone and juices run clear, turning several times and rearranging them so they cook evenly, 30 to 40 minutes.

GRILLED CHICKEN WINGS RECIPE

Steps:

• Preheat your gas grill with all burners on HIGH. Make sure that it is clean and at about 500 degrees before grilling.
• In bowl large enough to fit all the wings, add in the olive oil and all the spices. Mix well to combine.
• Add in the wings and mix with a rubber spatula to coat the wings.
• If you are running a 4 burner grill, turn the 2 burners on the right to low. Add all the wings over those 2 burners. Cook for 10 minutes, watching for flare-ups.
• After 10 minutes, use tongs and flip the wings to the other side of the grill. After the wings have been moved, turn the left burners to low and the right burners to high. Cook for another 8-10 minutes.
• Remove the wings from the grill and serve hot. Enjoy!

SPICY GRILLED CHICKEN WINGS RECIPE

Steps:

• Gather the ingredients.
• Take the whole chicken wings and flip the tips around, tucking them so they don't burn.
• Combine the garlic salt, cayenne, black pepper, and dried oregano in a large resealable bag.
• Toss the chicken wings in the bag with the spices to coat. Let sit in the refrigerator for 15 to 20 minutes.
• Meanwhile, prepare a gas or charcoal grill for indirect heat . Adjust the heat on the active burner to medium-high (400 F to 475 F). When hot, place the chicken wings over the direct heat for 5 minutes, turning frequently. Grill the chicken wings in batches, if necessary.
• Move the wings to the indirect (cooler) side and grill, turning once, and continue grilling until done (you want an internal temperature of 175 F to 180 F). This should take about 20 to 25 minutes. Watch closely to prevent burning.
• Remove the wings from grill and serve immediately.

GRILL MASTER CHICKEN WINGS

Steps:

• Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
• Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
• Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
• Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.

GRILLED CHICKEN WINGS WITH HONG KONG SPICES (SHEK O WINGS)

Steps:

• Step 1: Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make two or three deep slashes, to the bone, in the meaty part of each wing. Set the wings aside while you prepare the marinade. ShareTweetPin14 Shares Step 2: Combine the soy sauce, honey, ginger, garlic, scallions, and five-spice powder in a large bowl and whisk until well combined. Set aside about half the marinade in a small bowl and cover and refrigerate it until you are ready to grill. Add the wings to the remaining marinade and turn to coat thoroughly. Cover the wings and let marinate, in the refrigerator, for at least 6 hours but preferably 24, turning the wings occasionally. ShareTweetPin14 Shares Step 3: Set up the grill for direct grilling and preheat to medium-high. ShareTweetPin14 Shares Step 4: When ready to cook, drain the chicken wings, then thread each wing on a skewer, running the skewer through all three sections to hold the wing open as wide as possible. ShareTweetPin14 Shares Step 5: Brush and oil the grill grate. Arrange the wings on the hot grate with the aluminum foil shield under the ends of the skewers. Grill, turning with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all, brushing the wings with the reserved marinade as they cook. Reduce the heat if the wings start to burn. Don't baste the wings during the last 3 minutes of grilling. Transfer the grilled wings to a serving platter and serve at once. ShareTweetPin14 Shares

IRRESISTIBLE GRILLED CHICKEN WINGS RECIPE

Steps:

• Combine all ingredients for the marinade in a large Ziploc bag. Close the bag and shake really well.
• Add the chicken wings, close the bag and massage the wings really well to ensure good coverage. Expel as much air as you can, close bag and refrigerate for at least 2 hours, preferably overnight and up to 24 hours.
• Preheat an outdoor grill to about 350F-400F.
• Remove the chicken wings from the marinade and pat dry with a paper towel.
• Brush the preheated grill grate with cooking oil to prevent sticking. I give it a quick wipe with a piece of paper towel soaked in vegetable oil. The grill is hot so be very careful and wear a heat resistant glove.
• Cook the chicken wings on the preheated grill, lid closed, for about 10-15 minutes on each side, until the meat is nicely browned and the juices run clear (see my notes). You may want to use an instant read thermometer if not sure. The wings are ready when the temperature in the thickest parts registers at least 165F.

EAT IT AND BEAT IT WINGS

Steps:

• 1. Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Place the wings in a large bowl and sprinkle with the garlic salt, pepper, cayenne, and oregano. Turn the wings to coat with the seasonings, then cover and let marinate, in the refrigerator, for 24 hours.2. Set up the grill for indirect grilling with a drip pan in the center.If using a gas grill: Place all the wood chips in the smoker box and preheat the grill to high when smoke appears, lower the heat to medium-low. If using a charcoal grill: Preheat to medium-low. When the coals are ready, toss half the drained wood chips on the coals.3. For both methods: Oil the grill grate and place the wings on the hot grate over the drip pan. Cover the grill and cook the wings until very tender, 1 1/2 to 2 hours if using charcoal, add 10 to 12 fresh coals and a handful of chips per side after 1 hour.4. Transfer the wings to a serving platter and serve at once.Makes 12 whole wings serves 4 to 6 as an appetizer

GRILLED SNAILS / ESCARGOTS GRILLES

Steps:

• 1. Drain the escargots in a colander and rinse well under cold running water. Drain again and blot dry with paper towels. Melt 3 tablespoons of the lard in a medium-size saucepan over medium heat. Add the shallots, garlic, celery, parsley, thyme, curry powder, and salt and pepper and sauté until the vegetables are soft and translucent but not brown, about 3 minutes. Remove the pan from the heat and let the mixture cool to room temperature.2. Preheat the grill to high.3. Whisk the remaining lard into the cooled vegetable mixture, then place a portion of the mixture the size of a hazelnut in each escargot shell, using the tip of a butter knife. Insert the escargot in the shell and fill with some of the remaining vegetable mixture, placing each snail as it is filled on a baking sheet or platter (see Note).4. When ready to cook, place a vegetable grate or wire cake rack on top of the grill grate. Arrange the snails, open side up, on the rack and grill until the filling is bubbling and fragrant, 3 to 5 minutes. Use tongs to transfer the snails to plates and serve at once.Makes 2 dozen snails serves 4 as an appetizerNote: The recipe can be prepared to this point up to several hours in advance. Refrigerate, loosely covered with plastic wrap, until ready to grill.

GRILLED CHICKEN WINGS WITH HONG KONG SPICES / SHEK O WINGS

Steps:

• 1. Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing. Set aside while you prepare the marinade.2. Combine the soy sauce, honey, ginger, garlic, scallions, and five-spice powder in a large bowl and whisk until the honey is dissolved. Set aside about half the marinade in a small covered bowl and refrigerate until ready to grill. Add the wings to the remaining marinade and turn to coat completely. Cover and let marinate, in the refrigerator, for at least 6 hours but preferably 24, turning the wings occasionally.3. Preheat the grill to medium-high.4. When ready to cook, drain the chicken wings, then thread each wing on a skewer, running the skewer through all three sections to hold the wing open as wide as possible. Oil the grill grate and arrange the wings on the hot grate. Grill, turning with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all, brushing the wings as they cook with the reserved marinade. Don't baste during the last 3 minutes of grilling.5. Transfer the wings to a serving platter and serve at once.Makes 12 whole wings serves 4 to 6 as an appetizer

FLAME-ROASTED TOMATOES

Steps:

• 1. Preheat the grill to high.2. When ready to cook, arrange the tomatoes on the hot grill grate and grill, turning with tongs, until the skin blackens and blisters. This will take 8 to 12 minutes, depending on the size of the tomatoes. Transfer the tomatoes to a plate or platter to cool.3. Scrape the burnt skin off the tomato with a paring knife. Don't worry if you can't remove every last bit: a little burnt skin adds a nice smoky flavor.