Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [118]
3. Heat the grill as directed.
4. Mix together the hoisin sauce, honey, orange juice, and chili paste. Set aside ¾ cup for basting (the rest will be served with the chicken).
5. Brush the grill grate and coat it with oil. Put the chicken on the grill, cover, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes per side (170°F on an instant-read thermometer). Brush the chicken with the reserved ¾ cup hoisin mixture when you turn the pieces.
6. Remove the chicken to a platter and let rest for a few minutes. Thinly slice the chicken.
7. Serve the chicken with the remaining hoisin mixture, scal-lions, and pancakes for passing at the table. Allow guests to spread some sauce on a pancake, top with some chicken and scallions, and roll into a cone.
* * *
TIMING
Prep: 10 minutes
Drying: 24 hours
Grill: 10 to 14 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
• Long-handled basting brush
TIP
• Packaged mandarin pancakes are available in Asian grocery stores and well-stocked supermarkets. If you can’t find them and don’t want to make the crêpes, use flour tortillas instead. Or skip the bread altogether; the chicken tastes great by itself.
GETTING CREATIVE
• Serve additional garnishes such as pickled ginger and chopped cilantro.
* * *
* * *
TIMING
Prep: 20 minutes (plus 5 minutes for sauce)
Marinate: 2 to 8 hours
Grill: 16 to 20 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
• Large disposable aluminum pan
TIPS
• Celery sticks make a great accompaniment to these wings.
• Keep a spray bottle of water at the grill to douse any flare-ups. Chicken skin tends to drip quite a bit of fat.
Chile-Grilled Chicken Wings with Cilantro-Chutney Dip
In 1964, buffalo wings got their start in Buffalo, New York, when Teressa Bellissimo deep-fried some leftover chicken wings and served them with melted butter and hot sauce. From there, hot wings have traveled the world over, picking up every flavor imaginable. Here’s a Southeast Asian rendition. The wing sauce is made with Thai hot sauce, lime juice, mustard, ginger, coriander, cumin, and cinnamon. The dipping sauce gets flavor from mango chutney and cilantro. The basic idea is the same, however. Hot wings dripping with sticky, spicy sauce and a simple dip to cool the flames.
* * *
THE GRILL
Gas:
Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire
INGREDIENTS (MAKES 8 SERVINGS)
For the wings and sauce:
1¼ cups Sweet, Hot, and Sour BBQ Sauce (page 391)
2 cloves garlic, minced
Juice of 2 small limes or lemons
1 to 2 tablespoons Thai hot sauce (such as sriracha) or Tabasco
1 teaspoon mustard powder
1 teaspoon ground ginger
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 pounds chicken wings, about 16 whole wings
Oil for coating grill grate
¾ cup (1½ sticks) butter
For the dip:
¾ cup sour cream
¾ cup mayonnaise
¾ cup mango chutney, preferably mild
¼ cup chopped fresh cilantro
2 tablespoons minced onion
Juice of ½ lime
1 small clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1/4 teaspoon ground cumin
DIRECTIONS
1. For the wings and sauce: In a small saucepan, combine the barbecue sauce, garlic, lime or lemon juice, hot sauce, mustard powder, ginger, coriander, cumin, cinnamon, salt, and pepper. Cook over medium heat, stirring occasionally, until heated through, about 5 minutes. Remove from the heat and let cool. (The sauce can be made up to 1 week ahead.)
2. Cut off and discard the tips from