Hi guys,
This one is for any of you, who love that anise licorice flavour. The marinade is also using arak, which is a Mediterranean (Lebanese, to be precise) spirit, made of anise. Frankly, I would not suggest drinking it straight, but in marinades it is very interesting. Also you can mix it with grapefruit juice and ice to make a nice cocktail.
So, here's what you gonna need:
- 10-12 chicken wings, tips removed
- 3 garlic cloves, smashed with the side of the cleaver
- 3 scallions, white parts only (you can save the green parts for salad or garnish), also smashed with the side of the cleaver
- 2 slices of fresh ginger (each about 1/2" thick), smashed with the side of the cleaver
- 1/2 cup low sodium soy sauce
- 1/2 cup arak (you can use rice wine or sake instead, if you want to give up on the anise flavour)
- 1/4 cup brown sugar or honey
- 3 tbsp sesame oil
To make the marinade, combine all the ingredients in the big bowl and whisk until sugar is dissolved and all is well blended.
Put the wings in the large resealable bag and pour the marinade in (or, if your bowl is big enough - simply throw them all in and make sure they are submerged). Marinate the wings in the refrigerator for at least 2 hours, but no longer than 6.
When ready to cook, pre-heat your grill to a medium heat (350F). Remove the wings from the marinade and grill about 20-24 minutes, turning 3 times through the grilling time (i.e. each side of the wing gets to hit the grates 2 times).
The marinade can either be discarded, or, if you like, strained, boiled and reduced over medium heat until syrupy, and served as a sauce aside.
Enjoy!
This one is for any of you, who love that anise licorice flavour. The marinade is also using arak, which is a Mediterranean (Lebanese, to be precise) spirit, made of anise. Frankly, I would not suggest drinking it straight, but in marinades it is very interesting. Also you can mix it with grapefruit juice and ice to make a nice cocktail.
So, here's what you gonna need:
- 10-12 chicken wings, tips removed
- 3 garlic cloves, smashed with the side of the cleaver
- 3 scallions, white parts only (you can save the green parts for salad or garnish), also smashed with the side of the cleaver
- 2 slices of fresh ginger (each about 1/2" thick), smashed with the side of the cleaver
- 1/2 cup low sodium soy sauce
- 1/2 cup arak (you can use rice wine or sake instead, if you want to give up on the anise flavour)
- 1/4 cup brown sugar or honey
- 3 tbsp sesame oil
To make the marinade, combine all the ingredients in the big bowl and whisk until sugar is dissolved and all is well blended.
Put the wings in the large resealable bag and pour the marinade in (or, if your bowl is big enough - simply throw them all in and make sure they are submerged). Marinate the wings in the refrigerator for at least 2 hours, but no longer than 6.
When ready to cook, pre-heat your grill to a medium heat (350F). Remove the wings from the marinade and grill about 20-24 minutes, turning 3 times through the grilling time (i.e. each side of the wing gets to hit the grates 2 times).
The marinade can either be discarded, or, if you like, strained, boiled and reduced over medium heat until syrupy, and served as a sauce aside.
Enjoy!
