There are many recipes for barbecued chicken wings, but the ones I know are Chinese, and usually they're really fried, not barbecued.

The problem I have with the recipes is getting the wings cooked to perfection all the way through. They should fall off the bone, but usually they're still a little bit raw inside. Cook them more and they just get burnt on the outside. My first approach was to steam them and then fry, deep fry or barbecue them to get the correct outside texture. That works nicely, but I've found another approach which gives more flavour, and I'm currently working on it. The big difference from the earlier recipe is that I first fry and then boil the wings, which also allows the use of honey.

Ingredients

quantity		ingredient		step
1 kg		chicken wings		1
15 g		ginger		3
20 g		garlic		3
40 g		sherry		3
30 ml		light soya sauce		3
40 ml		dark soya sauce		3
1 g		five spice powder		3
50 ml		honey		3
200 ml		water		3

Preparation

1. Chop the chicken wings into three pieces:

   
   

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   Discard the wing tips: they can be used for making stock.

2. Fry the wings in oil until lightly browned.
3. Blend the other ingredients in a blender, then pour over the wings, bring to the boil, simmer for 30 minutes and allow to cool.
4. Fry, deep fry or barbecue.

The wings keep well after cooking, so you can make a big batch, freeze them and perform the final step at a later date.