Best 5 Grilled Chicken Wings With Hong Kong Spices Shek O Wings Recipes

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**Grilled Chicken Wings with Hong Kong Spices (Shek O Wings)**

Hong Kong-style grilled chicken wings, also known as Shek O wings, are a beloved street food and quintessential Hong Kong dish. They are characterized by their crispy skin, tender meat, and unique blend of spices that create a savory and slightly sweet flavor. This recipe provides detailed instructions for making these delicious chicken wings at home, using a combination of soy sauce, oyster sauce, honey, and five-spice powder. The recipe also includes variations for using different cooking methods, such as air frying and baking, making it accessible to home cooks with various kitchen設備. Additionally, it offers a recipe for a simple cucumber salad that perfectly complements the savory chicken wings, providing a refreshing and crunchy side dish.

Check out the recipes below so you can choose the best recipe for yourself!

THREE-INGREDIENT GRILLED CHICKEN WINGS



Three-Ingredient Grilled Chicken Wings image

We've been making these wings for a solid 20 years. They are a staple of our summer dinner table to the point that the first wing grill of the season is actually an observance in our family. But MOST notable is that they only require three ingredients-chicken wings, salt, and pepper.

Provided by Kaitlin

Categories     Chicken

Time 5h20m

Number Of Ingredients 3

3 1/2 pounds chicken wings ((about 1.5 kg))
2 teaspoons salt
2 teaspoons ground black pepper

Steps:

  • First, wash the chicken wings and pat dry. Place in a large mixing bowl. Sprinkle the salt and pepper over the wings and mix thoroughly with your hands. This helps the seasoning really adhere to the chicken.
  • Let marinate in the refrigerator for at least 5 hours. If you let them marinate overnight, all the better! When the wings are done marinating, fire up your grill. Let it get pretty hot--if your grill has one of those fancy thermometers, let it get all the way up to max heat.
  • Grilling is a rather inexact science, so let your resident grillmaster handle these. I'm happy to say that in recent years, I've very nearly usurped my dad--at least when it comes to wings! If you're a grilling novice and need a few more tips, though, here's how I cook them:
  • Place the wings on the grill, topside down. After about 3-5 minutes, you can turn them 90 degrees to brown them evenly. Close the grill to let them cook through as well. Though you should only close the grill for 45-60 seconds at a time, as grease flare-ups can occur pretty easily with wings. When the top of the wing is thoroughly grilled (you'll know it by the golden, lightly crisped and charred skin), flip the wings. Lower the heat to medium/medium high, and repeat these steps until the wings are cooked through, periodically closing the grill to let them cook through. Some wings will cook faster than others, so you can place those on indirect heat while the rest finish up.

Nutrition Facts : Calories 319 kcal, Carbohydrate 1 g, Protein 26 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 110 mg, Sodium 880 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GRILLED CHICKEN WINGS WITH HONG KONG SPICES (SHEK O WINGS)



Grilled Chicken Wings with Hong Kong Spices (Shek O Wings) image

Grilling normally plays a minor role in Chinese cuisine, but the Sunday crowds transform Shek O beaches into barbecue central. Vendors do a lively business in charcoal and grilling utensils. The grills themselves are ingenious fabrications of chicken wire and rebar (the ribbed metal bars used for reinforcing concrete). The most popular food for grilling is chicken wings, which are marinated in soy sauce and honey. ShareTweetPin14 Shares

Provided by Steven Raichlen

Number Of Ingredients 1

12 whole chicken wings (2-1/2 to 3 pounds) 1/2 cup soy sauce 1/3 cup honey 1 tablespoon minced peeled fresh ginger 3 cloves garlic, minced 3 scallions, both white and green parts, trimmed and very finely chopped 2 teaspoons Chinese five-spice powder

Steps:

  • Step 1: Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make two or three deep slashes, to the bone, in the meaty part of each wing. Set the wings aside while you prepare the marinade. ShareTweetPin14 Shares Step 2: Combine the soy sauce, honey, ginger, garlic, scallions, and five-spice powder in a large bowl and whisk until well combined. Set aside about half the marinade in a small bowl and cover and refrigerate it until you are ready to grill. Add the wings to the remaining marinade and turn to coat thoroughly. Cover the wings and let marinate, in the refrigerator, for at least 6 hours but preferably 24, turning the wings occasionally. ShareTweetPin14 Shares Step 3: Set up the grill for direct grilling and preheat to medium-high. ShareTweetPin14 Shares Step 4: When ready to cook, drain the chicken wings, then thread each wing on a skewer, running the skewer through all three sections to hold the wing open as wide as possible. ShareTweetPin14 Shares Step 5: Brush and oil the grill grate. Arrange the wings on the hot grate with the aluminum foil shield under the ends of the skewers. Grill, turning with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all, brushing the wings with the reserved marinade as they cook. Reduce the heat if the wings start to burn. Don't baste the wings during the last 3 minutes of grilling. Transfer the grilled wings to a serving platter and serve at once. ShareTweetPin14 Shares

SPICY TAMARIND-GLAZED GRILLED CHICKEN WINGS



Spicy Tamarind-Glazed Grilled Chicken Wings image

These grilled chicken wings are marinated in tamarind purée, fish sauce, brown sugar, red pepper flakes, and cumin, with more brushed on as they grill.

Provided by Rachel Gurjar

Categories     Chicken     Tamarind     Cumin     Onion     Cilantro     Summer     Wheat/Gluten-Free     Tree Nut Free     Grill/Barbecue     snack     Appetizer     Side     Lunch     Dinner     Backyard BBQ     Picnic     Peanut Free     Dairy Free     Quick & Easy

Yield 4 servings

Number Of Ingredients 9

¾ cup tamarind purée
¼ cup fish sauce
2 Tbsp. light or dark brown sugar
1 Tbsp. crushed red pepper flakes
1 tsp. ground cumin
3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided
4 lb. chicken wings, drumettes and flats separated if desired
¼ small red onion, very thinly sliced, preferably on a mandoline
Cilantro leaves with tender stems and lime wedges (for serving)

Steps:

  • Whisk tamarind purée, fish sauce, brown sugar, red pepper flakes, cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined and a loose paste forms. Set tamarind glaze aside.
  • Pat wings dry with paper towels, then season all over with remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Place in a large bowl; add half of tamarind glaze and toss to coat. Chill 15 minutes. Set remaining glaze aside.
  • Meanwhile, place onion in a bowl of ice water and set aside.
  • Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Arrange wings on grate over indirect heat, making sure not to overcrowd. Brush top of each wing with some reserved glaze. Cover and grill 15 minutes. Uncover, turn wings over, and brush other side with glaze. Re-cover and grill until wings are golden brown and a thermometer inserted into the thickest part of a wing registers 165°F, about 15 minutes.
  • Brush wings with more glaze, then move over direct heat and grill until charred in spots, 1-2 minutes per side.
  • Transfer wings to a platter. Drain onion and place on paper towels; pat dry. Scatter onion over wings and top with cilantro. Serve with lime wedges for squeezing over.

CRISPY GRILLED WINGS



Crispy Grilled Wings image

My family is full of chicken-wing fiends. If there's a wing-eating contest, my husband is entering. Same goes for our 9-year-old daughter, who's very proud of her record (16 wings). Our preference is crispy wings, which can be achieved on the grill with cornstarch. -Audrey Alfaro, Boise, Idaho

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 20 pieces.

Number Of Ingredients 8

2 pounds chicken wings
1 tablespoon olive oil
2 tablespoons cornstarch
1-1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon pepper

Steps:

  • Using a sharp knife, cut through the 2 wing joints; discard wing tips. Place remaining wing pieces in a large bowl. Add oil; toss to coat. Sprinkle with remaining ingredients; toss to coat., Grill wings on an oiled grill rack, covered, over medium heat or broil 4 in. from the heat, until crisp and juices run clear, 20-25 minutes, turning occasionally.

Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 166mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

GRILLED CHICKEN WINGS WITH HONG KONG SPICES / SHEK O WINGS



Grilled Chicken Wings With Hong Kong Spices / Shek O Wings image

Number Of Ingredients 7

12 chicken wings, whole (2 1/2 to 3 pounds)
1/2 cup soy sauce
1/3 cup honey
1 tablespoon ginger, minced, fresh
3 cloves garlic, minced
3 scallion, very finely chopped
2 teaspoons Chinese five-spice powder

Steps:

  • 1. Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing. Set aside while you prepare the marinade.2. Combine the soy sauce, honey, ginger, garlic, scallions, and five-spice powder in a large bowl and whisk until the honey is dissolved. Set aside about half the marinade in a small covered bowl and refrigerate until ready to grill. Add the wings to the remaining marinade and turn to coat completely. Cover and let marinate, in the refrigerator, for at least 6 hours but preferably 24, turning the wings occasionally.3. Preheat the grill to medium-high.4. When ready to cook, drain the chicken wings, then thread each wing on a skewer, running the skewer through all three sections to hold the wing open as wide as possible. Oil the grill grate and arrange the wings on the hot grate. Grill, turning with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all, brushing the wings as they cook with the reserved marinade. Don't baste during the last 3 minutes of grilling.5. Transfer the wings to a serving platter and serve at once.Makes 12 whole wings serves 4 to 6 as an appetizer

Nutrition Facts : Nutritional Facts Serves

Tips

  • Use a combination of light and dark meat chicken wings for the best flavor and texture.
  • To make sure the wings are evenly cooked, grill them over indirect heat for most of the cooking time.
  • Baste the wings with the Hong Kong sauce every few minutes to keep them moist and flavorful.
  • If you don't have a grill, you can also cook the wings in a preheated oven at 400°F for about 25 minutes, or until they are cooked through.
  • Serve the wings with your favorite dipping sauce, such as ranch dressing, blue cheese dressing, or honey mustard.

Conclusion

These grilled chicken wings with Hong Kong spices are a delicious and easy-to-make appetizer or main course. The wings are marinated in a flavorful mixture of soy sauce, rice wine, garlic, and ginger, then grilled until they are cooked through and slightly charred. The Hong Kong sauce adds a sweet and savory flavor to the wings, making them irresistible. Whether you are hosting a party or just looking for a delicious weeknight meal, these wings are sure to please everyone.

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