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If you're grilling, soak the skewers in water for about 30 minutes.
Prepare the marinade by combining hoisin sauce, soy sauce, brown sugar, oyster sauce, honey, ketchup, cherry cooking wine, garlic powder, white pepper, MSG, salt, and cornstarch in a bowl. If you want, add red food coloring to achieve your preferred color.
Cut the chicken thighs into thirds and trim off any excess fat.
Place the chicken pieces in a bag and pour the marinade over them, making sure all the chicken is well coated.
Refrigerate the marinated chicken for at least 4 hours, or ideally overnight.
Thread the marinated chicken onto the skewers.
Heat oil on a Blackstone grill set to medium-high heat.
Cook the chicken skewers on the grill, scraping off any burnt sauce as necessary, until they are fully cooked.