REC - Smoked Cantonese Chicken Wings - RFC Cookbook page 14

rec.food.cooking - cookbook - page 14
Appetizers & Beverages

Smoked Cantonese Chicken Wings

As prepared at the Sept 2001 Hermann MO cook-in.

5 pounds (2.5 kg) chicken wings -- tips removed
1 cup (240 ml) soy sauce
1/2 cup (about 100 g) dark brown sugar
1/2 cup (about 100 g) sugar, white
1/2 cup (120 ml) water
1/2 cup (120 ml) dry white wine, Rhine
1/2 cup (120 ml) pineapple juice
1/2 cup (120 ml) vegetable oil
1 teaspoon dry powdered ginger
1 teaspoon garlic powder to taste
Tabasco sauce to taste

Part 1 - Marinate and cook the wings - combine all ingredients and
stir until sugar is dissolved. Marinate wings approximately 12 hours.
Bake at 350F (180C) until wings register at temp of 170F (80C)
(approximately 45 min.)

Part 2 - Smoking the wings - To smoke the wings you will need a large
jellyroll pan and cookie cooling racks or grates that fit over the top
of the jellyroll pan. Place the chicken wings on your grates or cookie
cooling racks. Start your charcoal and bring to a good hot steady
heat. Place the jellyroll pan on the grilling surface (above but not
directly on the coals, what you cook your food on usually). Fill the
jelly roll pan with water and place the grates/cookie cooling racks
filled with wings over the water. Wings should not touch the water
unless you want smoky chicken soup). Scatter soaked hickory chips,
over the hot coals and BBQ the wings until reddish brown on one side.
I only use Nature-Glo brand hickory chips unless I just can't get
them. Before serving wings check them for saltiness; that is, taste
one and salt if necessary... I like 'em best
salty!

Makes 24 wings.

Source: Michael Bradley - Missouri, USA