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Default REC - Smoked Cantonese Chicken Wings - RFC Cookbook page 14

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
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