Serves: 4
Total Calories: 261

16 chicken wings, whole (about 3 1/2 pounds)
3 shallots, large, peeled
6 cloves garlic, peeled
1 piece ginger, fresh (1 inch)
2 to 10 jalapeno chiles, , Thai, or serrano, seeded (for hotter wings, leave the seeds in see Notes)
1/2 cup vegetable oil
2 tablespoons soy sauce
2 tablespoons soy sauce, sweet (ketjap manis) or 1 tablespoon each regular soy sauce and molasses
1 teaspoon Chinese five-spice powder

1. Rinse the wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing. Place in a large bowl and refrigerate while you prepare the spice paste.

2. Combine the shallots, garlic, ginger, and chiles in a food processor and process to a smooth paste. Add 1/4 cup of the oil, the soy sauces, and five-spice powder and process until smooth (see Notes).

3. Heat the remaining 1/4 cup oil in a wok or small, heavy skillet over medium heat. Add the spice paste and cook, stirring constantly, until thick, brown, and very flavorful, 8 to 12 minutes. Remove from the heat and let cool completely.

4. Add the cooled spice paste to the chicken and turn the wings to coat thoroughly. Cover and let marinate, in the refrigerator, for at least 6 hours or as long as 24 (the longer the better).

5. Preheat the grill to medium-high.

6. When ready to cook, oil the grill grate. Arrange the wings on the hot grate and grill, turning with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all.

7. Transfer the wings to a serving platter and serve.

Makes 16 whole wings serves 4 to 8 as an appetizer

Notes: As elsewhere in this book, I call for a range of chiles. Two seeded chiles will give you piquant wings 10 unseeded chiles would make even a Malaysian firebrand feel at home.

The ingredients for the spice paste can also be puréed in a blender, in which case they can be processed all together.

Nutritional Facts:

Serves: 4
Total Calories: 261
Calories from Fat: 240

More Recipes from the The Barbecue Bible Cookbook:
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Goat Cheese Grilled in Grape Leaves
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Grilled Chicken Wings With Hong Kong Spices / Shek O Wings
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Grilled Eggplant Dip / Choka Dip
Grilled Eggs With Vietnamese Seasonings
Grilled Provolone / Provolone Asado
Grilled Quesadillas
Grilled Shrimp Dim Sum
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Middle Eastern Eggplant Puree With Tahini / Baba Ganooj
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