Grilled Five Spice Wings and Ribs

Call me stubborn, but I am determined to keep grilling in winter. The barbecue grill is connected to residential gas and outside my back door. With tongs in hand, I’m only a step or two to get to the barbecue. Why not grill some Asian-inspired finger foods to serve New Year’s Eve guests? The five-spice blend is delicious and a welcome change from regular barbeque or hot sauce. Grilled chicken wings and pork ribs make a great finger food addition to a hors d’oeuvres platter for your New Year’s Eve party. They also make a great contribution to a potluck if that’s on your new calendar.

Mix the marinade with the wings and ribs, letting them sit in the fridge for at least a day for the flavours to absorb.

Happy New Year!

Tools and Equipment

• • • Cutting board
    • French knife
    • Micro plane
    • Mixing bowl large enough to hold wings and ribs
    • Tablespoon and teaspoon measures
    • Suitable sized saucepan
    • Wooden spoons
    • Grill / BBQ
    • Instant thermometer (to check the internal temperature of wings and ribs)

Ingredients, clockwise from brown sugar: dry sherry, soy sauce, five-spice powder blend, garlic, ginger, green onion, hoisin sauce, and canola oil.

Ingredients

• • • 1 kg chicken wings, tips removed and cut into drumettes and flats
    • 2 kg pork ribs, cut between individual bones about finger-sized
    • 1 knob of ginger about the size of your thumb, grated finely
    • 2 green onions, trimmed and chopped finely
    • 2 tablespoons canola oil
    • 2 tablespoons brown sugar
    • 2 tablespoons dry sherry
    • 2 tablespoons soy sauce
    • 2 tablespoons hoisin sauce
    • 2 teaspoons five-spice powder blend
    • 2 cloves garlic, peeled and grated finely
    • Carrot, cucumber or celery sticks as desired

Toss the chicken and ribs in the marinade and refrigerate overnight.

Method

1. 1. 1. Measure and organize the ingredients.
      2. Heat canola oil in a medium-sized frying pan over medium heat.
      3. Add green onion, garlic, and ginger, and stir until fragrant, for about a minute.
      4. Stir in the five-spice powder.
      5. Add sherry, soy, hoisin, and brown sugar, then bring it to a simmer.
      6. Remove from the heat and let cool.
      7. Place chicken wings and ribs in a large stainless-steel bowl.
      8. Pour the cooled marinade over the chicken and ribs and toss with wooden spoons to coat the meat well.
      9. Refrigerate for eight hours or overnight.

   

   Grill on medium heat for about 40 minutes or until the internal temperature is 165 F.

   1. 1. Heat the grill to medium (about 350F.)
      2. Grill the wings and ribs for about 40 minutes, turning every 10 minutes and watching carefully for burning fat flare-ups.
      3. Remove from the grill when the internal temperature is 165F or higher.
      4. Serve with veggie sticks.

   New Year’s Eve is a time to gather with friends and family to reflect on the past year and make plans for the one ahead. Why not add grilling in winter to your resolutions? These wings and ribs will get you off to a good start.