Serves 4 as an entrée or 6 to 12 as an appetizer
24 chicken wings
1 cup hoisin sauce
½ cup plum sauce
⅓ cup oyster sauce
¼ cup wine vinegar
2 tablespoons dry sherry or Chinese rice wine
2 tablespoons toasted sesame oil
1 tablespoon Asian chile sauce
1 tablespoon grated orange zest
1 teaspoon five-spice powder
6 cloves garlic, minced ¼ cup minced ginger
1 green onion, ends trimmed, minced
Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings, and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).
If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. Drain the chicken and reserve the marinade. When the gas barbecue or indoor grill is preheated or the coals or wood are ash covered, brush the grill with oil, then add the chicken wings. Regulate the heat so that it remains at a medium temperature. Grill the chicken wings for about 30 minutes with the barbecue covered. Turn the wings every 5 minutes, basting them on both sides with the reserved marinade. The chicken wings are done when the skin turns an even mahogany color and the meat is tender.
Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a platter and serve.
Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.