Japanese sorta wings?

mollyshark · August 2005

Having a Japanese-style dinner at my house Thurs night for my bookclub group. Thought I would do some oriental sorta wings. Anyone have a winning recipe that isn't a ton of work?[p]mShark

thirdeye · August 2005

mollyshark,[p]This Thai marinade works for legs and wings:[p]3T red curry paste
1C coconut milk
2T lime juice
4T finely chopped cilantro[p]12 drumsticks or 24 wings (whole)[p]Mix the first 4 items and marinade a least 2 hours for legs and at least 1 hour for wings.[p]~thirdeye~[p][p]

Nature Boy · August 2005

mollyshark,
For Japanese, I am thinkin a soy/sherry/sugar marinade. A bit of sesame oil. Maybe some scallions. Marinate, shake off excess....dust with sesame seeds (and a light dusting of tsunami..or just sugar.) Grill 'em up slow.[p]You could even boil off remaining marinade with some more sugar and sherry, and maybe some rice vinegar for tang. A squirt of Sriracha for heat and garlic flavor. Reduce and glaze the wings.[p]Just thinkin outloud here....easy to do around lunch time!
Cheers
Chris

BBQfan1 · August 2005

Nature Boy,
...and some ginger in there too buddy! Don't forget the ginger! Love that stuff right up!
qfan

Nature Boy · August 2005

BBQfan1,
Glad somebody is thinkin!!
LOL
Great suggestion.
Chris

mad max beyond eggdome · August 2005

mollyshark,
here's one i did a couple of years ago for eggfest. .not quite japanese but definitely oriental. . [p]MANDARIN WINGS[p]5 pounds of wings split
2 jars hosin sauce
1 jar duck sauce
1 jar sweet and sour sauce
1/2 cup soy sauce
about a tablespoon of sesame oil
chinese chile oil to taste
ginger to taste
bunch of scalions fine chopped
mix it all up, let the wings marinade as long as you want[p]i originally heated up the egg to about 300 degrees dome temp, but found that a little too hot. . .ended up doing them for about 1 1/2 hours at around 230 dome temp, and they came out
excellent. . .except for a couple partially charred from the initial high temp, they came out great, just tossed them around on the grate a couple of times to make sure they stayed even,
and they were most excellent.

mollyshark · August 2005

mad max beyond eggdome,[p]This sounds good, Max. Think I'll do it on the large on a raised grid to avoid the scorch and let em go. I can do the marinade the day before. Is it possible to overmarinade these? I'd like to toss em in Wednesday and cook them Thurs late afternoon.[p]mShark

mad max beyond eggdome · August 2005

mollyshark,
raised grid would definitely be best. ..i usually buy the five pound frozen bags of wings at costco....mix up the marinade the night before, put it right in the bag, and let the wings defrost in it overnight in the fridge. ...take it out a couple of hours prior to cooking to make sure they defrost all the way.. .. no fuss, no muss... .and make sure you use up all the marinade basting them while on the egg. ..kinda messy, but we like em really heavily coated. ..damn, now i'm gonna have to make some. ..[p]

BlueSmoke · August 2005

mollyshark,
Equal parts soy sauce, mirin and sake. One ounce each ought to be enough for 5 pounds of wings. If you want, you can spice things up with a tablespoon of powdered ginger per 3 ounces of marinade. [p]Marinate overnight (at least 3 hours); grill at 375 direct, turning once after 20 minutes. Should be done in about 40 minutes.[p]HTH
Ken

mollyshark · August 2005

mad max beyond eggdome,[p]Might just hit Costco tonight and pick up what I need. Thanks![p]mShark

Japanese sorta wings?

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