Ingredients
Scale
- 8 chicken wings
Marinade
- 2 tablespoons honey
- 2 tablespoons Sriracha hot sauce
- 1/2 teaspoon ground cayenne pepper
- 1 tablespoon SYD Chicken Rub
- 1/2 teaspoon dried chili flakes
- 2 tablespoons soy sauce
- 2 tablespoons Hoisin sauce
- 2 tablespoons chopped garlic
- 1 tablespoon minced ginger
- 1 teaspoon ground cinnamon reduced to 1/2 teaspoon ground cinnamon
- 3 pieces star anise
Instructions
- Simmer marinade ingredients for about 5 minutes until flavors are blended. Discard star anise. Allow to cool.
- Place marinade and wings in gallon plastic zip bag and place in fridge for 1 hour.
- Prepare a 325F grill with hot and cool zones.
- Remove the wings from the marinade bag.
- Drain the contents of the bag into a saucepan and simmer about 10 minutes until the sauce is reduced and becomes thick. Do not omit this step to cook the marinade as it is used to baste the cooked wings. Alternatively, baste the wings with freshly made marinade that did not come in contact with raw chicken.
- Grill the wings on hot zone to gets some color and crispy skin. Baste the wings with the reduced marinade.
- Once color and char are formed, move wings to cool zone and cook until internal is 160F.
- Serve with some store-bought coleslaw tossed with a vinaigrette of 2 tablespoons of rice wine vinegar, 2 tablespoons sugar, 1 teaspoons sesame oil, and 1 tablespoons of fish sauce.
- Category: Appetizer
- Cuisine: Asian