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Tocino Chicken Wings
YIELD: 4 servings — PREP: 10 minutes — MARINATING: 24 to 48 hours — COOK: 30 minutes
“Tocino is Spanish for “bacon,” and in Spain, they usually make tocino dishes with cubed pork belly. In the Philippines, they put their own spin on it, like I did with this tasty dish. I based these wings on the tocino flavors that are common in Filipino cooking, and I’ve listed all the trimmings. That includes an egg because Filipinos often make and eat tocino recipes for breakfast. I’ve also included the red food coloring regularly used by native Filipinos to create a signature look. I prefer completely natural food coloring and that’s what I always use. It costs a little more, but artificial versions can sometimes give food a weird chemical aftertaste. Of course, if you prefer, you can just leave the food coloring out.”
—
Recipe from Tony Ramirez @tfti.bbq on Instagram
@tfti.bbq on TikTok
TFTI.BBQ on Facebook
Featured in Tony’s book, Backyard BBQ with Fire and Spice.
Learn more about the Yoder Smokers Outlander
INGREDIENTS
For the Marinade:- ½ cup (115 g) packed light brown sugar
- 1 tablespoon (14 g) kosher salt
- 1 tablespoon (8 g) coarse ground black pepper
- 8 cloves garlic, peeled and finely minced
- 1 tablespoon (15 ml) soy sauce
- 2 tablespoons (30 ml) cane vinegar
- ½ cup (120 ml) 100 percent mango juice (or substitute pineapple or apple juice)
- 2-3 drops natural red food coloring (optional)
- 2 pounds (910 g) chicken wings
- 1 tablespoon (15 g) rice flour (optional, for crispier wings)
- Garlic fried rice (optional)
- 1 egg, sunny-side up (optional)
- Crispy fried garlic (optional)
INSTRUCTIONS
- Combine all the marinade ingredients in a large plastic container with a lid. Mix thoroughly. Add the wings and toss until completely coated. Cover and refrigerate at least overnight, but preferably for 48 hours.
- Prepare the grill with your favorite briquettes to about 350°F (180°C). Dredge the wings in rice flour if you prefer a crispier texture.
- Grill the wings directly over the coals for 8 to 10 minutes per side or until they are nicely charred. Then, move the wings off to the side out of direct heat and cook until the internal temperature reaches 180°F (82°C).
- If you prefer the full dish, serve over garlic fried rice and top with an egg sunny-side up. Garnish with crispy fried garlic.
Tocino Chicken Wings
YIELD: 4 servings — PREP: 10 minutes — MARINATING: 24 to 48 hours — COOK: 30 minutes
“Tocino is Spanish for “bacon,” and in Spain, they usually make tocino dishes with cubed pork belly. In the Philippines, they put their own spin on it, like I did with this tasty dish. I based these wings on the tocino flavors that are common in Filipino cooking, and I’ve listed all the trimmings. That includes an egg because Filipinos often make and eat tocino recipes for breakfast. I’ve also included the red food coloring regularly used by native Filipinos to create a signature look. I prefer completely natural food coloring and that’s what I always use. It costs a little more, but artificial versions can sometimes give food a weird chemical aftertaste. Of course, if you prefer, you can just leave the food coloring out.”
—
Recipe from Tony Ramirez @tfti.bbq on Instagram
@tfti.bbq on TikTok
TFTI.BBQ on Facebook
Featured in Tony’s book, Backyard BBQ with Fire and Spice.
Learn more about the Yoder Smokers Outlander
INGREDIENTS
For the Marinade:- ½ cup (115 g) packed light brown sugar
- 1 tablespoon (14 g) kosher salt
- 1 tablespoon (8 g) coarse ground black pepper
- 8 cloves garlic, peeled and finely minced
- 1 tablespoon (15 ml) soy sauce
- 2 tablespoons (30 ml) cane vinegar
- ½ cup (120 ml) 100 percent mango juice (or substitute pineapple or apple juice)
- 2-3 drops natural red food coloring (optional)
- 2 pounds (910 g) chicken wings
- 1 tablespoon (15 g) rice flour (optional, for crispier wings)
- Garlic fried rice (optional)
- 1 egg, sunny-side up (optional)
- Crispy fried garlic (optional)
INSTRUCTIONS
- Combine all the marinade ingredients in a large plastic container with a lid. Mix thoroughly. Add the wings and toss until completely coated. Cover and refrigerate at least overnight, but preferably for 48 hours.
- Prepare the grill with your favorite briquettes to about 350°F (180°C). Dredge the wings in rice flour if you prefer a crispier texture.
- Grill the wings directly over the coals for 8 to 10 minutes per side or until they are nicely charred. Then, move the wings off to the side out of direct heat and cook until the internal temperature reaches 180°F (82°C).
- If you prefer the full dish, serve over garlic fried rice and top with an egg sunny-side up. Garnish with crispy fried garlic.
