Plum Smoked Chicken Wings with Plum-Soy Glaze
Issue date:
June, 2006
Louisiana Cookin
Servings:
Serves 4 - 3 pounds chicken wings (about 30 wings)
- Plum wood chips
- 3/4 cup soy sauce
- 1/2 cup plum jelly, warmed until liquefied
- 2 tablespoons oil
- 2 tablespoons chili sauce with garlic
- 2 tablespoons grated fresh ginger
- 1 tablespoon grated fresh garlic
Recipe photo:
Instructions:
Soak the wood chips in water for at least 30 minutes. To make the glaze, combine the soy sauce, plum jelly, oil, chili sauce, ginger and garlic. Pour over chicken wings. If time permits, the wings can marinate in the plum-soy glaze for up to three hours. Otherwise, allow the wings to marinate while the grill heats.
Prepare a charcoal or gas grill for indirect cooking. When the grill is ready, add the plum chips. Place the wings on the grill, reserving the remaining marinade. Boil the marinade to eliminate the risk of food-borne illness. Baste the wings with the marinade every 20 minutes. When the wings are completely cooked, they will be a deep caramel color with a sweet and crispy lacquered skin.
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