If you love sweet and spicy chicken you'll love this delicious twist on wings with my easy gluten free recipe for Grilled Sweet and Spicy Asian Sticky Drums. A delicious homemade marinade coats drummies, grilled to a crisp perfection, and sprinkled with fresh green onions.
In a bowl, combine soy sauce, hoison sauce, oyster sauce, ground ginger, minced garlic, and cayenne pepper. Place half the sauce in a zip-top baggy, reserve the rest of the sauce for after the wings are cooked. Add chicken drums to the baggy. Refrigerate and marinate for at least 1 hour or no longer then 24 hours.
Preheat the grill to high heat (around 500 degrees) then lower the heat to low.
Add chicken drums to the grill. Grill for 15 minutes, turning every 5 minutes. Make sure internal temperature reaches 165 degrees Fahrenheit.
Remove drums from the grill and toss with the remaining sauce from the bowl. Serve immediately.
Marinating - Make sure you take the marinating time into account when making these wings. I advise to make the marinade and let the wings sit at least the night before or morning before you plan to grill. Do not let the wings marinate more then 24 hours.
Dividing sauce - This recipe calls for half the sauce to be marinated on the wings and the other half to reserve for basting after the wings are done.
Internal Temperature for Chicken - Always make sure you use a meat thermometer whenever you are cooking chicken. Chicken should be cooked to 165 degrees Fahrenheit.
*Calories are roughly calculated based on 3 wing serving size.