Island Style Grilled Wings Recipe by Chef Logan Sandoval
There ain't no thing like this Island Style grilled wings recipe, because it's packed with tons of flavor from a special hoisin barbecue sauce.
Straight from the mind of pitmaster and chef Logan Sandoval, these wings are perfect for those getting ready to fire up the barbecues for gameday. Logan's restaurant, Zef BBQ, is known for bold great-tasting flavors, and he maximizes those in these chicken wings.
There's a brine made with Lee Kum Kee Premium Soy Sauce and a umami-packed seasoning with Chicken Bouillon Powder. What makes these wings sing, however, is the barbecue glaze made with Lee Kum Kee Hoisin Sauce, whose sweet umami perfumes the juicy chicken wings. You won't be able to eat just one!
What You Will Need
Ingredients
- 3 lb. jumbo split chicken wings (fresh or thawed)
- 2 limes, cut into eights
- 1 Tbsp. black and white toasted sesame seeds
- 3 stalks scallions, thinly sliced
Marinade
- ¼ cup Kosher Salt
- ¼ cup Dark Brown Sugar
- 1 qt. water
- 2 qt. ice
- 2 pods star anise
- 6 bay leaves
- 2 Tbsp. Lee Kum Kee Premium Soy Sauce
- 1 oz. peeled ginger
- 1 oz. Lee Kum Kee Minced Garlic
Seasoning
- 1 Tbsp. paprika
- 1 Tbsp. Lee Kum Kee Chicken Bouillon Powder
- 1/2 Tbsp. kosher salt
- 1/2 Tbsp. Sichuan peppercorn powder
- 3 Tbsp. grapeseed oil
Sauce Mix
- ½ cup Lee Kum Kee Hoisin Sauce
- ¼ cup Lee Kum Kee Thai Sweet Chili Sauce
- 1 Tbsp. Lee Kum Kee Premium Dark Soy Sauce
- 2 Tbsp. Mirin
- 2 Tbsp. Lee Kum Kee Seasoned rice Vinegar
Made with
Lee Kum Kee products
How to make it
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Combine the quarter cup of kosher salt, brown sugar, water, anise, bay leaf, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Minced Garlic, and ginger in a medium saucepan and bring to a boil. Turn off the heat and let it steep for 10-15 mins. Pour over ice and mix well bringing the temperature of the brine down. Pour brine over wings and let sit for 48hrs.
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After 48rs, drain wings and rinse well, pat dry thoroughly. Preheat oven to 400 degrees Fahrenheit. Toss with paprika, Lee Kum Kee Chicken Bouillon Powder, kosher salt, Sichuan peppercorn and grapeseed oil. Line up on a roasting rack with parchment paper and roast wings skin side up for approximately 35-40 mins or until internal temperature reaches 155 degrees Fahrenheit. Remove from the oven and let cool.
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Combine the Lee Kum Kee Hoisin Sauce, Thai Sweet Chili Sauce, Seasoned Rice Vinegar, Premium Dark Soy Sauce, and mirin in a small saucepan to make the hoisin barbecue sauce. Bring to a light boil, then reduce to a simmer and cook for 5 minutes.
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Turn on the grill and get it going hot. Spray or wipe down with neutral oil so chicken does not stick. When the grill is nice and hot, start grilling the wings in batches so as to not crowd the grate. As wings are grilling, brush with hoisin barbecue sauce and look for caramelization and not burning. Make sure to get good color and sauce on all sides and nook and crannies.
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Garnish with lime, toasted sesame seeds and scallion and serve immediately. Enjoy!
Be sure to check out our chicken recipes page for more tasty ideas like this!
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