"Filipino cuisine meets American barbecue with a tangy, sweet, garlicky, vinegar-based sauce."
- Wings
- 1 4-pound bag of wings
- 1 tablespoon peanut oil
- 4 bay leaves, shredded
- Ground black and white peppers
- Sauce
- 4 garlic cloves, minced
- 1 tablespoon canola oil
- 2 tablespoons butter
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/8 cup sugar
- 1–2 tablespoons black peppercorn
- 1–2 tablespoons crushed red pepper
Chicken: Rinse chicken wings and brine for an hour or so (I use Hawaiian salt in my brine). Drain and replenish the water a couple times during this process to remove the sliminess from the chicken. Rinse, pat dry, and pour peanut oil on chicken; season with black and white peppers and bay leaves. Put in bowl or sealable bag, and pour in a third of sauce. Marinate for an hour or so prior to grilling.
Sauce: Sauté garlic in oil and butter until slightly golden brown. Add rest of sauce ingredients, bring to slight boil and simmer for 15 minutes until sauce reduces. I let my sauce cool to room temp in a 49ers coffee cup for good luck.
Barbecuing: Burn (that’s the Hawaiian term for grilling on open flame) the wings until fully cooked. Put grilled wings in a big bowl with the remainder of sauce, and toss around until fully coated. Serve hot.