This is the 3-rd and final post of the “Holy Wings Trinity” series. Growing up in Israel, I’ve learned a lot about the Middle Eastern food, and how diverse it can get… On other hand, I’ve always appreciated the Asian cooking, so in this recipe I simply combined the two and created a marinade, which might seem a bit odd (and honestly, weirdly smelling one too!), but trust me, the wings come out so good you won’t be able to resist! The subtle anise flavour from ouzo is taking the wings to a totally different level!
Also, the original recipe which I’ve created while living in Israel included Arak – that’s a mediterranean alcoholic anise drink… In Australia, I’ve found it in Dan Murphys here. However Arak is not too popular as far as I could notice, so I decided to adjust it a little and use Ouzo – that’s Greek anise drink and is a great option for this marinade.
- 3 garlic cloves, peeled and smashed with the side of the knife
- 3 spring onions, white parts only, again, smashed with the side of the knife
- 2 slices of ginger, about 1/2 cm (1/4″) thick, roughly chopped or smashed
- 1/2 low sodium soy sauce
- 1/2 cup Arak or Ouzo
- 1/4 cup brown sugar or honey
- 3 tbsp sesame oil
To make the marinade place all the liquid ingredients in a large bowl and whisk together until the sugar dissolves. Add the garlic, onions, ginger and stir well.
Prepare the wings – chop off the tip, leaving the wing in a V shape, and puncture the skin with the knife in several places, to let the marinade penetrate better.
Marinade the wings for about 3-4 hours in the fridge, ideally using a resealable bag – works perfect.
Grilling – very simple. Preheat your grill and set it up for direct medium heat. Take the wings out of the marinade and place on the grill, skin side down. Grill for about 5 min per side, turning trice, ensuring each side faces the fire twice. Total grilling time – 20-24 minutes, ideally with the lid closed.
That’s it, really! Enjoy!