Delicious honey-hoisin chicken wings... with a spicy kick! Don’t you ever get tired of eating the same old barbeques chicken wings? Well I do. And I love grilled wings. They're easy, they’re cheap and it is a simple dish to entertain with. What’s great about this too, is that the recipe is for the glaze. So if you have someone who doesn’t want to venture out of the monotonous norm, you can hand them the dry wing and some bbq sauce and say "Have at it!".
4-5 lbs chicken drumsticks, wings, or combo
2 cups orange juice
1/2 cup soy sauce
1/4 cup hoisin sauce
1/4 cup honey
2 tbsp chili garlic, gochujang, or siracha sauce
2 tbsp lime juice
1/4 cup finely cut up cilantro leaves
8 garlic cloves, minced
3 tbsp coconut oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ginger powder
1/2 tsp garlic powder
1. On the stove top, combine the orange juice, soy sauce, hoisin sauce, honey, chili paste (whatever variation), lime juice, cilantro leaves and minced garlic cloves. Allow the mixture to reduce on a medium low heat for 30-45 minutes; or until it resembles a thick syrup. (This mixture will thicken as it cools, so don't reduce it too much initially. You can always turn the stove top off, let it sit, then turn the stove back on if it needs to reduce more.)
2. While the glaze is reducing, combine 3 tbsp of melted coconut oil with the salt, pepper, ginger powder and garlic powder; whisk together with a fork.
3. Toss your chicken in this coating. Make sure the chicken is almost at room temperature. If it is too cold, it will re-solidify the coconut oil.
4. Turn your grill to a medium-high heat. Cooking times will vary, but wings should be cooked to roughly 180 degrees. Since we used large drumsticks, our chicken took about 30 minutes. You can always google cooking times for smaller wings and thighs.
5. Once the chicken is cooked put it in a large mixing bowl and drizzle the glaze. Toss gently until the sauce covers all of the chicken.
Serve and enjoy!!