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Smoked Cantonese Chicken Wings

4-5 lb chicken wings, tips removed
1 c. Soy sauce
1/2 c. brown sugar
1/2 c. white sugar
1/2 c. water
1/2 c. dry white wine (rhine)
1/2 c. pineapple juice
1/2 c. vegetable oil
1 tsp dry powdered ginger
1 tsp garlic powder
toabasco sauce to taste

Combine all ingredients and stir until sugar is disolved. marinate
wings approx 12 hours. Bake at 350 until wings register a temp
of 170 (approx 45 min).

To smoke the wings you will need a lg jellyroll pan and cookie
cooling racks or grates that fit over the top of the jellyroll pan.
Place the chicken wings on your grates or cookie cooling racks.
Start your charcoal and bring to a good hot steady heat. Place the
jellyroll pan on the grilling surface (above but not directly on
the coals, what you cook your food on usualy) Fill the jellyroll
pan w/ water and place the grates/cookie cooling racks filled w/
wings over the water. Wings should not touch the water (unless you
want smokey chicken soup) Scatter soaked hickory chips, over the
hot coals and bbq the wings until reddish brown on one side. I
only use Nature-Glo brand hickory chips unless I just cant get
them. Before serving wings check them for saltyness, that is taste
one and salt if necessary.


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