The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Wings

Thu Jan 18, 2018

Char Siu Chicken Wings

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Char Siu Chicken Wings

Even if you haven't heard the term "char siu" before, you've likely eaten it. You know those sweet Chinese spare ribs? That's char siu. That red tinged pork in your fried rice? That's char siu. Char siu kind of equates to Chinese barbecue sauce and is used in a number of applications, and I myself have used it to make everything from chicken buns to pork belly to smoked pork butt. One thing I realized I hadn't used char siu sauce for though was wings, and wing month seemed like a good time to finally change that.

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Thu Jan 11, 2018

Al Pastor Wings

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Al Pastor Wings

Wing month soldiers on, this time with a story of redemption. See, I had the idea for these al pastor wings years ago and made them to results that were less than my standard of quality. I still posted the recipe though on Serious Eats, and it's always irked me that it remains out in the wild while I knew I could do much better. So I finally took another stab at making these Mexican-influenced wings and this time around I got a recipe I can proudly stand behind.

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Thu Jan 4, 2018

General Tso's Chicken Wings

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General Tso's Chicken Wings

We may have just ended the "most wonderful time of the year" for most folks, but for me, that period is just beginning because January is wing month! For those just tuning into the Meatwave, I dedicate the beginning of each new year to one of my all time favorite foods—chicken wings—and we're now nearly twenty five recipes deep and I have no intention of quitting developing new wing recipes anytime soon. To get us started off on a high note (well, they're all high notes, but this one is particular ear piercing) I present to you General Tso's chicken wings.

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Thu Jan 26, 2017

Savory Vietnamese Flavored Wings

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Savory Thai Flavored Wings

I remember when Pok Pok opened in New York—I had heard so many good things about this Thai restaurant, which had already been established as a shining star in the Portland scene, that I couldn't wait to go try it myself. Assuming opening crowds, I decided to hold on a visit for a bit, but then days turned into weeks, into months, into years, and I left New York without having ever ventured to Cobble Hill for their food. A renewed excitement brewed though when I noticed the only destination shopping my wife wanted to do on a recent trip to L.A. happened to be in the same building as the Pok Pok there, and with a mere hour or so between a wedding ceremony and reception, I made that time really count with a quick stop in to finally try it out.

Out of everything at Pok Pok, I've heard and read most about their Vietnamese-flavored, fish sauce laden wings, so that was going to be my go-to order until the wife worried that the combination of wings, my one really nice suit, and less than graceful eating habits may be a recipe for disaster. So instead we got some incredible salty and savory ribs (I didn't see ribs as a much better option, but I relented) and left my first Pok Pok experience both pleasantly pleased and slightly disappointed I missed out on the wings.

So now, months later, the thought of those wings has continued to stir in my brain, which led me to create these grilled savory Vietnamese flavored wings.

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Thu Jan 19, 2017

Alabama White Sauce Wings

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Alabama White Sauce Wings

For our third stop on this wingtastic January journey, I'm pulling out an oldie, but goodie. Well, it's not really old as I've never made white sauce chicken previously in a wing-only variation, but it is a recipe I've cooked a number of times over the years in its more common whole bird form. For the uninitiated, slow smoked birds dunked in a mayo-based barbecue sauce is an Alabama tradition, one that I learned from Chris Lilly at Big Bob Gibson in Decatur that has some grand results that transfered exceedingly well to this smaller scale application.

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