Grilled Asian Chicken Wings
1 garlic clove
1 tablespoon soy sauce
1 tablespoons hoisin sauce
2 tablespoons honey
1 teaspoon Asian sesame oil
1 teaspoon vegetable oil
¼ – ½ teaspoon cayenne
ground black pepper
3 lb chicken wingettes or chicken wings
1 1/2 tablespoons sesame seeds, toasted
2 green onions, thinly sliced
Preheat the oven to 350 degrees F. Mince garlic and transfer to a large bowl. Stir in soy sauce, hoisin, honey, oils and cayenne.
Season both sides of wings with salt and pepper and place on a baking sheet in a single layer, skin side up, then roast for 45 minutes. Remove wings from the oven. At this point, you can refrigerate them, covered, for up to 48 hours.
When ready, remove wings from the fridge and let sit at room temperature for 30 minutes, covered. Heat a grill to medium-hot and grill the wings on indirect heat for 10 minutes, turning every few minutes until grill marks appear and they’re golden brown and crispy. Remove the wings and place them in a large bowl and toss with the sauce. Place the sauced wings back on the grill for a few more minutes and serve with sliced carrots and celery.