Chinese Chicken...Fournier
Chicken wing drumsticks soaked in a soy sauce, white wine, and five-spice marinade with garlic and ginger, baked until tender, then crisped on the grill. A family-style Chinese chicken recipe with big flavor.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThis Fournier family recipe does something smart with chicken wings: it bakes them first, then finishes them on the grill.
The result? Tender, fully cooked meat with a caramelized, slightly charred exterior that you just can’t get from the oven alone.
The marinade is built on soy sauce, white wine, five-spice powder, garlic, and ginger. After at least an hour of soaking (longer is better), those flavors work their way deep into the meat.
Keep basting as the wings bake, and brush on more marinade when they hit the grill for that final sear.
Kitchen Tips
- Marinate for at least an hour, but 4 hours or overnight gives the best results. The soy and wine really need time to penetrate.
- Baste frequently during baking. The sugars in the soy sauce caramelize into a sticky, glossy glaze with each pass.
- The grill finish is quick. You’re just crisping the exterior, not cooking through. A few minutes per side is all you need.
- These also work as party appetizers. Make a double batch because they vanish fast.
Ingredients
Directions
DIRECTIONS -- MIX TOGETHER AND PLACE CHICKEN IN MARINAT FOR 1 OR MORE HOURS.
BAKE AT 350 RFOR 30 to 40 MIN KEEP BASTING.
COOK IN GRILL AND BRUSH MARINATE TO CRISPEN.
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