Char Siu Wings Grilled to Perfection Over Charcoal
Grilled Char Siu Chicken Wings. Not only are they very pretty, they are delicious!
Things to know:
What is char siu made of?
Traditional char siu ingredients center on pork (shoulder/butt) marinated in a sweet, savory sauce with soy sauce, hoisin sauce, honey/maltose, five-spice powder, garlic, and often red fermented bean curd or food coloring for that classic red hue, plus Shaoxing wine and oyster sauce for depth, creating flavorful Chinese BBQ pork.
What does char siu actually mean?
Char siu (Chinese: ’fork roasted‘) is a Cantonese-style barbecued pork. Originating in Guangdong, it can be eaten with rice, or used as an ingredient for other dishes.
How long do you let charcoal burn before cooking?
You should let charcoal burn for about 20-30 minutes before cooking (I do this in 2 steps). This ensures the coals are hot enough, have finished producing thick smoke and volatile organic compounds (VOCs), and have had time to heat your grill.
Do you leave the vent open on a charcoal grill when cooking?
This depends on what you are cooking and what method you are using. Typically the lower vent is fully open and the top adjusted as necessary, but there are exceptions.
How long do you grill chicken wings for?
Using the “vortex” method in a Weber Kettle, it will take you about 55 minutes.
How do you grill with charcoal for beginners?
1. Place the appropriate amount of charcoal in a chimney and light it.
2. Determine the method of cooking you are to use, arrange the charcoal as appropriate, place the cooking grate into position and close the lid.
3. Ensure the grill vents, or dampers, are open.
4. Wait 10 to 15 minutes as the grill heats up.
5. Oil the grates, clean the grate with a grill brush if necessary and oil again.
6. Place food onto the cooking grate.
Ingredients:
2 pounds chicken wings
1/4 cup dark brown sugar
2 t salt
1 t five spice powder
1/2 t white pepper
3 T hoisin sauce
1/4 cup Shaoxing wine (can substitute clear rice wine, dry sherry, or beer)
2 T soy sauce
1 t toasted sesame oil
8 cloves garlic (minced)
2 T ginger paste
10 drops red food coloring (optional)
2 T water
2 T maltose (can substitute honey or brown rice syrup)
1. The night before: Prepare the marinade by combining the dark brown sugar, salt, five spice powder, white pepper, hoisin sauce, Shaoxing wine, soy sauce, sesame oil, garlic, ginger and red food coloring (if using) in a bowl to make the marinade (i.e. the BBQ sauce). Add the chicken with the marinade in a large bowl and mix to coat. Chuck the wings and marinade in a gallon sized ziplock bag and refrigerate overnight, or at least 8 hours.
2. Set up your grill by preparing a half chimney of charcoal. After 15 minutes of burning, place them in a Vortex holder positioned in the middle of your grill, then add the grate.
4. Fully open the bottom and top vents and allow the grill to heat up for 10 minutes.
5. Reserve the marinade and place the chicken wings around the perimeter of the grill. Cook for 35 minutes, ensuring you rotate the lid 1/3 turn every 10 minutes to prevent hot spots.
6. While the chicken cooks, make your basting sauce. Pour the excess marinade into a small saucepan with the water. Heat the mixture to a simmer. Add the maltose (microwave the maltose for 15 seconds at a time until softened). Mix until the maltose melts into the marinade and turn off the heat.
7. Spray cooking oil (even better, duck fat if you can find it) on the wings at the 35 minute point, replace the lid and allow to cook for 5 more minutes.
8. Flip the wings, apply the cooking oil or duck fat to the other side of the wings, replace lid and allow to cook for 5 more minutes.
9. Verify the wings have reached an internal temp of at least 165F with an instant read thermometer, then remove the wings from the grill, toss them in a bowl with the basting sauce and return them to the grill for 10 more minutes.
10. Remove the sauced wings from the grill, plate up and serve. ENJOY!
Equipment used:
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