Far Out Far East BBQ Wings.
There’s something about the warm weather that really makes me want to grill.
Is it that I love cooking outside?
Is it because when I’m cooking I feel that I am in my own private world?
Is it because there is that something so enjoyable about drinking a few Summer ales and creating something delicious that comes from your own yard?
I really don’t know the answer, I’ve never really looked into it that hard until now.
What I do know is that I have a full bag of charcoal, a full propane tank, some drinks in the cooler and lots of food ready to hit that sizzling steel grate…so let’s do this.
A few days ago I was scanning some Facebook cooking pages that I belong to and I came across a post from a friend of mine, David Matthew Farmer.
I saw the post and knew right away that this recipe was a home run.
It was an Asian inspired dish, but not your typical over salty teriyaki or gummy, sweet and sour type either.
What I saw and needed to duplicate was grilled chicken with char marks only a master grill meister could accomplish and veggie kabobs painted with flavor that made you want to scream.
I had been going back and forth between sea bass and chicken. Bird won the contest.
One taste of this chicken and you will know that a lot of thought and effort went into it.
The marinade has the perfect combination of spices and seasonings that, because they are marinating for up to a day, give you euphoria with every bite.
The ginger, soy, sesame oil, garlic and vinegar are the key elements that will make your mouth water.
Add a little extra red pepper flakes to bring the heat and have it cooled down again by the subtle taste of honey.
My mouth is watering right now just thinking of it.
Tell me what you think. I gotta go and start up the grill again.
More awesome Summer foods coming this week.
Check out the full recipe below and…
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- 5lbs chicken wings or wings+drummettes, thawed or fresh bought
- 2 tbs canola oil or spray can oil for grilling
- Veggie Kabobs
- 1/2 Green bell pepper, cored and chopped into 2 inch pieces
- 1 Onion, peeled and chopped into 2 inch pieces
- 2 Zucchinis, sliced into 1 inch pieces
- 3 Firm roma tomatoes, quartered
- 2 tbs olive oil
- 1 ts sea salt
- 1/2 ts pepper
- For the Marinade
- 3 Cloves garlic, minced
- 2 tbs fresh ginger root, minced
- 1/3 c soy sauce
- 1/4 c rice wine vinegar
- 3 tbs dark brown sugar
- 1 ts sesame oil
- 3 tbs honey
- 1/2 ts fresh ground pepper
- 1 tbs sesame seeds
- 1/2 ts crushed red pepper flakes or to taste
- Mix it Up!
- Place all marinade ingredients together into a large bowl and whisk till combined.
- Save 1/3 c for brushing and our the rest into large ziplock bag.
- Add the wings to the bag.
- Massage the bag for a minute and marinate overnight.
- ( At this point they are looking so flavorful !)
- Time to Turn Up the Heat!
- Throw chopped vegetables in a bowl and mix with oil, salt, and pepper till coated, adding more if needed.
- Take a pre-soaked wooden kabob and skewer on pepper, onion, zucchini, tomato.
- Repeat this for as long as you have veggies.
- Get to the Grill!
- Wipe your grill well with oil and the preheat it medium low till 350-400 degrees.
- Now after 10 min of heating the grill up, place your wings on the grill.
- Grill each side 5 min till marked.
- My grill has a top rack that I'll put them on to continue cooking indirectly for about 30 min and not burn or char.
- If you want to do this in the oven, go for it.
- I'd recommend putting them in a preheated oven at 350.
- Brush each side of wings then heat about 10 min till done and then brush the wings with the reserve marinade.
- Cook it Right!
- The wings should be cooked thoroughly when an instant read thermometer reads at 165.
- While chicken is cooking, lay kabobs on grill. Turn at about 3-5 min repeatedly till cooked to desired firmness and char. I like mine still a little crisp to crunch, so I cook about 10-15 min depending on grill.
- Once all is cooked, put wings on platter and kabobs beside them for serving.
- After the food has been plated, sprinkle wings with toasted sesame seeds for presentation.