Ingredients
-
16 chicken wings, 3 to 3 1/2 pounds, wing tips removed
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2 tablespoons vegetable oil
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1 teaspoon kosher salt
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1/4 teaspoon fresh ground black pepper
-
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3 tablespoons sweet chili sauce
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3 tablespoons soy sauce
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2 teaspoons chili-garlic sauce, such as Sriracha
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1 teaspoon dark sesame oil
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1/2 teaspoon fresh ginger, grated
Instructions
- Put the wings in a large bowl and evenly coat them with the oil, salt, and pepper. Set aside at room temperature for 20 to 30 minutes
- before grilling.
- In a small bowl whisk the glaze ingredients.
- In a medium skillet over medium heat, toast the sesame seeds until golden brown, 3 to 5 minutes, stirring occasionally. Pour the
- seeds into a cool container to stop the cooking.
- Brush the cooking grate clean. Grill the wings over direct medium heat, with the lid closed as much as possible, until the skin turns
- golden brown, about 10 minutes, turning occasionally and swapping their positions as needed for even cooking. Then lightly brush the
- wings with the glaze on both sides and grill until the meat is no longer pink at the bone, 8 to 10 minutes, continuing to turn, glaze, and
- swap their positions for even cooking (you may not need all of the glaze). Remove the wings from the grill and sprinkle the sesame
- seeds over the top. Serve warm or at room temperature.