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8 chicken wings (1-1/2 lb./675 g)
2 green onions, cut into 2-inch lengths
3 cloves garlic, smashed
1 Tbsp. Chinese Shao Hsing rice cooking wine
6 Tbsp. Kraft Original BBQ Sauce
2 Tbsp. soy sauce
1 Tbsp. unseasoned rice vinegar
1 Tbsp. Sriracha sauce (hot chili sauce)
1/2 tsp. five-spice powder
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How do I make it ?
Place wings in large saucepan. Add enough water to cover wings. Bring to boil; skim foam from surface. Add onions, garlic and rice wine; cover. Simmer on medium-low heat 10 min. Remove from heat; let stand 10 min.
Transfer wings to shallow dish; discard cooking liquid. Mix remaining ingredients; pour half over wings. Refrigerate 30 min. to marinate.
Heat greased barbecue to medium-high heat. Remove wings from marinade; discard marinade. Grill wings 10 min. or until golden brown, turning occasionally and brushing with remaining barbecue sauce mixture.
Kraft Kitchen Tips!
Wings can be marinated up to 24 hours before grilling as directed.
A rich-flavoured, amber-coloured liquid made from the fermentation of glutinous rice or millet, rice cooking wine is frequently used to flavour sauces or as an ingredient in marinades. If you can't find the Chinese Shao Hsing rice cooking wine used to prepare this recipe, you can use a good-quality dry sherry instead.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 3.5 g
Cholesterol 55 mg
Sodium 980 mg
Carbohydrate 9 g
Fibre 0 g
Sugars 6 g
Protein 19 g
4 servings, 2 wings (126 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.