Grilled Chicken Wings

烤鸡翅

Grilled Chicken Wings — Home-styleBeijing home cooking.

Ingredients

• chicken wings (whole, tips removed)
• fresh ginger, peeled and minced
• garlic, minced
• light soy sauce
• scallion oil (see tip below)

Instructions

1. Pat wings completely dry. Score two shallow cuts on each side of the drumette and flat sections — helps marinade penetrate and speeds cooking. (Skin looks taut and matte, no damp patches.)
2. In a bowl, combine ginger, garlic, and light soy sauce. Add wings and toss to coat. Marinate 15 minutes at room temperature. (Wings glisten with thin, beige-tinted marinade.)
3. Preheat grill pan or oven broiler to high. Shake excess marinade from wings — too much causes flare-ups and steaming. (Wings look lightly tacky, not dripping.)
4. Grill wings on preheated pan over medium-high heat, turning every 2 minutes, until skin is blistered and golden-brown — about 8 minutes total. (Skin shows fine blisters and even golden-brown color.)
5. Transfer to a plate. Drizzle generously with scallion oil while hot — the heat unlocks its fragrance. (Oil pools slightly around wings, shimmering with green flecks.)