Or as Grill Master Tom calls them... Glazed Garlickin' Finger Good Grilled Sesame Chicken Wings, but that was too long for the title...
With the end of summer drawing near, I figured I should put up some great grillin' recipes before we have to pack the grills away for WINTER (dun dun dun)... This recipe obviously requires someone who knows how to work a grill. Sadly, I've never actually grilled anything by myself... I've flipped food on the grill before while helping others but seriously, that's it. I know I should learn but since Tom is SO GOOD AT GRILLING, I don't see the point.
This recipe it all about the glaze plus a little bit of grilling patience. The glaze combines two of my favorite Asian flavors, sesame oil and hoisin sauce. I may or may not have eaten a spoonful or two of the hoisin sauce while making the glaze for these wings... Sesame oil has a nice bold roasted sesame seed flavor, which is to die for. And when I say bold, I mean that a little goes a loooong way. Hoisin sauce is a thicker sauce with the perfect balance of sweet, tangy and salty with some spicy hints thrown in. These two ingredients mixed together with soy sauce, honey, and sriracha... Oh baby, it's glaz-o-licious! Did I mention that there's also six minced garlic cloves and a bunch of cayenne pepper in this glaze? Well there is... I can hear my taste buds singing!
Glazed Garlic Sesame Chicken Wings
Yields: about 40 wings
Serves: 2 hungry people with no sides (Adrienne and Tom) or 4 normal people with sides or many people as a party appetizer!
Calories: 3,050 calories total (about 76 calories per wing)
Total Time: about 45 minutes (less time if using a propane grill; more time if grilling wings in two batches)
- 3 lbs chicken wings, cut into wingettes and drumettes (video demonstration here)
- 6 garlic cloves, minced
- 1/4 cup low sodium soy sauce
- 1/4 cup hoisin sauce
- 3 tbsp honey
- 2 tsp roasted sesame oil
- 1 tbsp sriracha
- 1 tsp sea salt
- 1 tbsp cayenne pepper
- 1 tbsp roasted sesame seeds (optional)
- aluminum foil
- cooking spray
1. Prep grill, light charcoal, etc.
2. Combine minced garlic, soy sauce, hoisin sauce, honey, sesame oil, sriracha, salt and cayenne pepper in a large bowl and mix until well combined and smooth.
3. Prepare chicken wings into wingettes and drumettes. Using kitchen shears, cut off the wing tip and discard then cut the wing in two at the joint (again, this video is a very helpful visual demonstration).
4. Place chicken wingettes and drumettes from step 3 in the large bowl with glaze from step 2. Toss wings until completely coated with glaze.
5. Lay out foil on two baking sheets. Spray foil with cooking spray. Remove wings from the glaze and arrange on the foil in two rows. There should be glaze remaining in the bottom of the bowl. Keep this!! You will need it for step 7.
6. Slide foil onto hot grill (depending on how big your grill is, you may need to cook the wings in two batches). Close lid of grill and cook wings for about 6-8 minutes. Open grill, flip the wings then cook covered for another 6-8 minutes.
7. Move wings from foil to the grill grate. Using the remaining glaze from step 5, brush the wings with extra glaze. Cook for about 1 minute with the lid open (or until you see grill char lines) then flip, re-glaze and cook for another minute on the second side.
8. Remove wings from the grill, sprinkle with roasted sesame seeds then DEVOUR because these are amazing!
[Recipe adapted from Smitten Kitchen]
Tom and I made these on Sunday while sippin' on some champagne and enjoying our three day weekend! These wings are great for dinner or as a party snack/appetizer! Basically, they are good for every occasion... Which means you should make them tonight and let me know what you think! I'd sure love that. Happy Wednesday foodie friends!!