Chicken Wings , cumin , skewers
Best for: Wings with a charcoal-and-cumin finish.
Night-market wings are often skewered through both joints so they lie flat and crisp evenly, and the seasoning is pure shaokao: a soy and five-spice marinade under the skin, and the cumin-chile dusting over it at the end. Flat wings, fierce heat, and a spice finish instead of a sauce — a different wing from any sauced version on the site.
Grill: Two zones, direct medium-high heat; 425°F. Equipment: Grill, flat metal skewers, tongs, instant-read thermometer.
Ingredients
Marinate: 1 hour. Rest: 5 minutes. Total: 1 hour 42 minutes.
- 2 1/2 lb chicken wings, tips removed, flats and drumettes separated
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon neutral oil, plus more for the grate
- 1 teaspoon five-spice powder
- 1 teaspoon sugar
- 1 tablespoon cumin seeds, coarsely crushed
- 2 teaspoons Chinese chile flakes (or crushed red pepper flakes)
- 1 teaspoon fine table salt
- 10 flat metal skewers (optional, for flattening the wings)
Directions
Toss the wings with the soy sauce, Shaoxing wine, neutral oil, five-spice, and sugar. Cover and marinate for 1 hour, or up to 4 hours in the refrigerator. If you like, thread each wing flat onto a skewer through both joints, stall style.
Stir the cumin, chile flakes, and salt into the shaokao spice mix. Heat the grill to 425°F with two zones and oil the grate.
Grill the wings over direct heat for 8–10 minutes per side, turning often, until the skin is crisp and deeply browned; move any flaring wings to the cooler zone.
Cook until the wings register 165°F at the thickest point, away from the bone.
Dust all sides generously with the spice mix during the last 2 minutes, turning so the spices toast onto the crisp skin.
Rest for 5 minutes and serve with extra spice mix for dipping.
Grilling tip: Flat is crisp: a wing threaded or pressed flat renders evenly, while a bunched wing steams in its own folds.
