Chinese BBQ Rub
I really like this Chinese BBQ rub on chicken wings and if Chinese is your thing then this is a really quick and easy way to get some Oriental flavour into your next grilling session.
Provided you’ve got the spices in the cupboard then this one can be
rustled up in seconds, applied to the meat and then you’re ready to
cook. Feel free also to make up more than I’ve put in the ingredients,
just keep the same ratios in the mix and keep it ready for use in an
airtight jar.
The cayenne pepper gives this rub a nice kick but it's the blend of the five spices (star anise, cinnamon, cloves, Sichuan pepper and fennel seeds) that deliver the Chinese flavor. These are the basic ingredients however some five spice recipes actually have 8 spices with the addition of liquorice, nutmeg and ginger.
If chicken wings aren't your thing then note that it is five spice that many Chinese restaurants use in the preparation of an aromatic crispy duck. So if that's not a good enough recommendation when to use this rub then I don't know what is!
Yield:- 6 teaspoons
Preparation Time:- 5 minutes
Marinade Time:- 30 minutes
Cooking Time:- 20 minutes
Total Time:- 55 minutes
Allergens:
There are no allergens in this recipe.
Note: Some Chinese five spice ingredients contain nutmeg however nutmeg is considered a seed and not a tree nut. Use this link for clarification.
Ingredients:-
- 3 teaspoons cayenne pepper
- 2 teaspoons garlic salt
- 1 teaspoon Chinese five spice
Method:-
Making the rub is as easy as 1,2,3.
- Spoon the ingredients into a mixing bowl
- Stir until all the ingredients are thoroughly mixed
- Sprinkle over your meat.
After that, just give the rub 30 minutes to settle and combine with the natural moisture on the surface of the meat then grill to perfection.
There's not a massive amount of meat on chicken wings so you can afford to cook at a relatively high temperature. Let's face it, this Chinese BBQ rub on crispy chicken skin is what we're looking for so that higher heat level will help with the crispiness.
You're looking for an internal core temperature of 75°C (165°F) and place your temperature probe close to the bone to take the reading, don't just scratch the surface.
When cooked, removed the wings from the heat and allow to rest for a couple of minutes... if you can.
To finish off I like to drizzle on a little of my Thai sweet chilli sauce just give it a little extra kick.
Related Pages:-
More BBQ Rubs
Chinese Barbecue Menu Ideas
Information About Barbeque Grills
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