Try this Bourbon Honey Char Siu Wings recipe, or contribute your own.
- 2 cloves garlic crushed
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 1/4 teaspoon white pepper
- 1 cube red fermented tofu with 1 tablespoon of tofu liquid
- 2 tablespoon hoisin
- 2 teaspoons shaoxing wing
- 1 inch ginger sliced
- 1/2 teaspoon five spice
- 2 tablespoons honey to glaze
- 2 tablespoons bourbon
- 1.5 lbs chicken wings
- Carbohydrate 23.332176260742 g
- Cholesterol 262.429593674594 mg
- Fat 55.1469836168028 g
- Fiber 2.49174999329018 g
- Protein 66.2885360717068 g
- Saturated Fat 15.3695861319896 g
- Serving Size 1 1 Serving (510g)
- Sodium 515.490072372363 mg
- Sugar 20.8404262674518 g
- Trans Fat 6.10123735646596 g
- Calories 893 calories
Step-by-step
- Mix the marinade ingredients throughly.
- Coat the wings with the sauce and marinate for minimum 1 hour and up to 24.
- When ready to cook, heat the oven to 350°F. Line a rimmed baking sheet with tinfoil.
- Remove the wings from the marinade, shaking off excess. Lay the wings on the baking sheet and bake for 20 minutes. Flip the wings and continue to roast for an extra 15-20 minutes, or until nicely browned.
- While the wings are cooking, heat up the remaining marinade (remove the ginger and garlic) with the last 2 tablespoons of honey and the bourbon. Bring to a simmer over medium heat until it reduces and thickens slightly. It should coat the back of a spoon.
- Brush the wings with the glaze and turn the heat up to 400°F, brushing with glaze and flipping, until slightly charred. Enjoy hot!
Red fermented tofu carries the heaviest technical load in this marinade. Its unique enzymes break down surface proteins while imparting the distinct reddish hue traditionally associated with Cantonese barbecue. Without it, the glaze lacks authentic depth. The primary challenge in roasting chicken wings coated in sugars and starches is scorching before the interior renders completely. Managing oven temperature prevents this failure. Bake the poultry at 350 degrees Fahrenheit initially to cook through the dense 1.5-pound batch. Raise the heat to 400 degrees Fahrenheit only during the final minutes to caramelize the sugars without burning the aromatics. Simmering the leftover marinade with bourbon over medium heat evaporates the raw alcohol while concentrating the honey into a lacquer that coats the back of a spoon. Shaoxing wine can be substituted with dry sherry at a one-to-one ratio if necessary. Discard the ginger slices and garlic cloves before simmering the sauce to prevent bitter flavors from developing.
