Grilled Hoisin-Glazed Chicken Wings
These hoisin and honey-glazed chicken wings are crispy and full of Asian flavor! Serve them as an appetizer on game day or any time to bring a fun Asian vibe to your meal. Make a big batch, as they disappear fast.
Chicken Wings and Football – A Love Story
The rise of the chicken wing and its correlation to American football all had to do with timing, per the National Chicken Council.
Cooking the whole bird was trendy in the sixties and seventies, but in the eighties, U.S. consumers started preferring boneless-skinless breast meat. Because of this, wings became an inexpensive byproduct for chicken producers. Restaurants and bars realized they could charge low prices for the relatively inexpensive protein. With the spicy/salty nature of the sauce, they discovered that beer sales would go through the roof when customers ate wings.
At the same time, sports bars with multiple TVs and satellite dishes were becoming increasingly common in America thanks to rapidly developing technology; the most popular sporting event to watch with friends in bars is football. Wings were easily shareable and affordable, a great “group food” to eat with others, and a perfect pairing with a pitcher of beer. And so the pigskin-chicken wing bond was born.
Grilled Hoisen-Glazed Chicken Wings
- 3 pounds chicken wings cut into drumettes and flats
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ cup soy sauce
- ¼ cup honey
- ¼ cup hoisin sauce
- 2 tsp garlic freshly minced (about 2 medium cloves)
- 1 tsp ginger freshly grated
- 1 tsp Chinese Five-Spice powder
- 1 tsp toasted sesame oil
- 1 tbsp chili sauce Sambal Oelek or other
- ⅓ cup scallions finely sliced
- 1 tbsp sesame seeds toasted
- Pat chicken wings dry with paper towels. Place wings in a large bowl, sprinkle with baking powder and salt, and toss to coat evenly. Arrange in a single layer on a wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.3 pounds chicken wings, 1 tablespoon baking powder, 1 teaspoon kosher salt
- In a small bowl, whisk together the glaze ingredients. Set aside.¼ cup soy sauce, ¼ cup honey, ¼ cup hoisin sauce, 2 tsp garlic, 1 tsp ginger, 1 tsp Chinese Five-Spice powder, 1 tsp toasted sesame oil, 1 tbsp chili sauce
- Preheat grill to medium-high heat. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and are starting to brown, 30 to 40 minutes. Alternately, cook in a 400 °F oven.
- Brush wings all over with glaze. Move wings to the hot side of the grill and cook until browned all over, about 3 minutes per side.
- Transfer wings to a platter. Garnish with scallions and sesame seeds. Serve immediately.⅓ cup scallions, 1 tbsp sesame seeds
- Sous Vide first thing in the morning (pat dry before and after)
- Coat and let sit in the refrigerator on a rack for eight or so hours
- Grill on high heat while glazing - turning after 3 minutes, or you see char marks.
De Froid Tip: Sauces Add a Personal Touch
We all live in different worlds of taste. It is well-known that some people have more of a sweet tooth than others. Others love it hot, hot, hot! Some prefer traditional sauces, while others want to try the newest concoction.
Choosing condiments like dipping sauces gives us a personal experience. Think of an ice cream lover choosing from 64 flavors! Another great example is the McDonald’s franchise. They wisely offer a variety of sauces for their Chicken McNuggets!
Give your guests an exciting and personal experience. Load up on the sauces and watch the fun begin! Line them up on the table in their bottle and let your humans explore. For a more elegant affair, serve them in individual sauce bowls with name signs that depict the variety and a description such as sweet, spicy, hot, or salty.
Welcome to Foodie de Froid!
If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place. Here the star of the show IS the food, presenting it in a way that makes it shine.
We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.
Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
Thus, the tasting experience! We served 14 consecutive courses at my last tasting party. Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.
The recipes are documented with ingredients we love. Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.