The trick is to smoke the meat and not make the meat smoke

CHINESE CHICKEN WINGS

  Date: May 29, 2011
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This particular day I experimented with not one but two chicken wing recipes. This one was from the about.com website. I was home alone and had 3 packages of chicken wings and time to experiment. The other wing recipe was called FORGET THE FRIED CHICKEN WINGS. Whichever recipe I liked the best would get made again to use up the rest of the wings on hand. This day I also experimented with brining corn on the cob (see GRILLED CORN - BRINED). The wings were marinated for an hour, before being patted dry and going on the grill for 20 minutes using medium direct heat. The marinade was reserved and boiled to make safe. The wings were turned every 5 minutes and after 10 minutes they started getting basted with the reserved marinade. The finished wings tasted as good, if not better, than the restaurant version. They were just about as crispy too. They won the day and I served them again two nights later. The second time around I still felt they were better than the restaurant version.
Recipe Source:
Alt image
about.com
about.com Website:
CHINESE CHICKEN WINGS
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • FoodSaver
  • SR 19" Locking Tongs