Grilled Asian Chicken Wings


As sad as I am to see baseball season come to an end, I have to admit that football Sundays are pretty darn delicious.  Sundays go from 'dreading Monday' to consistent social gatherings with good food and friends.  I really can't complain about that.

When I started thinking about what to shoot last weekend, wings were the first thing that came to my mind.  I hadn't ever shot them before and I thought it would be a fun & messy shoot.  After all, there's nothing neat & clean about wings.  They're also a huge weakness for me and just happen to be one of Mike's favorite things to grill.  Everyone wins with this recipe.  


Chicken Wings

1 garlic clove
1 tablespoon soy sauce
1 tablespoons hoisin sauce (recipe below)
2 tablespoons honey
1 teaspoon Asian sesame oil
1 teaspoon vegetable oil
 ¼ - ½ teaspoon cayenne
kosher salt
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. Reomove 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.

Hoisin Sauce
Makes ¾ cup

4 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon molasses or 1 tablespoon honey
2 teaspoons seasoned rice vinegar
1 garlic clove, finely minced
2 teaspoons sesame seed oil
1 teaspoon hot sauce
1/8 teaspoon black pepper

Combine all ingredients in a small mixing bowl. Mix with a whisk until well blended.

Print Recipe 


Posted on October 2, 2013 .