Wing Theory
Five-Spice Charred Chicken Wing Skewers with Scallion-Black Vinegar Dipping Sauce
40 minutes
Serves 4
DinnerChineseDairy-freeNut-freeShellfish-free
Herb's take
Inspired by Chinese chuan’r street grills, these wings get the dry-rub treatment: five-spice, white pepper, and garlic work together to create something greater than the sum of their parts. Skewering and high-heat grilling guarantee juicy meat and crackly skin, plus you’ll learn why a little char is flavor, not failure.
Equipment needed
- Grill
- Metal skewers or soaked bamboo skewers
Ingredients
Yield
4
Instructions
- 01Pat the chicken wings very dry with paper towels and place them in a large bowl.
- 02In a small bowl, combine the five-spice powder, white pepper, garlic, 1 teaspoon Kosher salt, and granulated sugar. Sprinkle evenly over the wings and toss until every piece is well coated.
- 03Drizzle 2 tablespoons of the vegetable oil over the wings and toss again. Thread the wings onto metal or soaked bamboo skewers, 3–4 pieces per skewer.
- 04Preheat a grill to high heat (about 450–500°F). Clean and oil the grates well.
- 05Grill the skewers over direct heat, turning every 2–3 minutes, until the wings are deeply charred in spots and cooked through, about 15–18 minutes total.
- 06While the wings grill, make the dipping sauce: Combine scallions, black vinegar, soy sauce, sesame oil, honey, remaining 1 tablespoon vegetable oil, remaining 1/4 teaspoon Kosher salt, and chili flakes in a bowl. Stir well to blend.
- 07Transfer finished skewers to a platter and let rest 3 minutes before serving.
- 08Serve wings hot with the scallion-black vinegar dipping sauce alongside.
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