I accidentally came up with this dish when I was making the marinade for Filipino pork barbeque. I decided to marinate the chicken wings I had thawed with the pork, hoping they would taste ok and not get wasted. It was surprisingly so good that I do not mind writing the recipe in this book.
About 2 pounds chicken wings
- Marinade:
- 1/2 cup light soy sauce
- ½ head (pod) garlic, minced fine (about ¼ cup)
- 1/2 cup finely chopped onion or 1 TBS onion powder
- 1/2 tsp. ginger powder or grated 1 inch fresh ginger
- 1 TBS. lemon juice or calamansi juice or vinegar in a pinch
- Lime zest (about ¼ tsp.) (optional)
- ¾ cup Sprite or 7-Up (not Diet)
- ½ tsp. salt
- 1 tsp. black pepper
- 2 TBS sugar, white or brown
- ¼ cup Sriracha (optional) or dashes of Tabasco Sauce
- ½ cup Catsup
Marinate the chicken wings in the above marinade for a few hours in the refrigerator making sure to turn the meat over every so often. It can stay in the fridge overnight.
Remove the chicken wings from the marinade and arrange the chicken wings in a glass-baking dish. Cover with aluminum foil and bake in 250° F oven for 1 hour. Pour the juice from the pan (if there is any) into a saucepan. Dissolve 1 TBS cornstarch in scant cool water. Heat the juice to boiling and add the dissolved cornstarch. Stir until thickened.
Light the grill. Brush the thickened juice or marinade on the wings covering both sides. When the charcoal is ready, grill the chicken wings quickly turning often until heated through and browned. They can be broiled also. Remember that the chicken wings are already pre-cooked.
Another option is to grill the chicken straight from the marinade.
Kusina ni Norie 
You must be logged in to post a comment.