Ingredients
- 1 Tbsp baking powder
- 1 Tbsp kosher salt
- 2 tsp dark brown sugar
- 1 tsp chinese five spice powder
- 1 tsp ground white pepper
- 3 lbs chicken wings
- 3 Tbsp hoisin sauce
- 2 Tbsp honey
- 4 1/2 tsp chinese rice wine or dry sherry
- 1 piece chinese red fermented bean curd
- 1/2 tsp chinese five spice powder
- 2 tsp sauce from jar of chinese red fermented bean curd
Instructions
In a small bowl, mix together baking powder, salt, brown sugar, five spice powder, and white pepper. Place wings in a large bowl and sprinkle in spice mixture, tossing to evenly coat, until liberally seasoned. Arrange wings in a single layer on wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.
To make the sauce: In a medium bowl, whisk together hoisin sauce, honey, soy sauce, rice wine, fermented bean curd, fermented bean curd sauce, and five spice powder. Set aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wings on cool side of grill, cover, and cook until skins are crisp and browned, about 45 minutes.
Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat wings. Place wings on hot side of grill and cook until sauce is thick and glossy, about 1 minute per side. Transfer wings to a platter and serve immediately.
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