Prep 5 mins
Cook 20 mins
This came across my email today from a grilling website. Think it sounds delightful and easy too...so I am posting it for the Zaar World Tour to Asia. Give it a try!
- Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
- Trim excess skin from the edges of the wings.
- Lightly brush or spray with the oil, and season with salt and pepper to taste.
- Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
- Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
- Serve warm.
Very easy and tastes so good. I didn't grill mine. I baked my wings at 375 for 45 minutes then slather on the sauce and baked again at 400 for 20 minutes until the skin is brown and sauce thicken....hmmmmm good!!
This is a very good recipe. Even DH, who is very picky about wings, said I could fix this recipe any time. Even though we like food to be spicy, the next time I will cut the sriracha in half, and I may also try adding a teaspoon or so of hoisen to give the sauce a little more body. It is because of these changes that I gave it four stars instead of five, so this is a very repectable recipe. I also added a good sprinkling of toasted sesame seeds (now offered by McCormick), and they were an attractive and tasty addition. As to preparation, when I do wings with our own BBQ/hot sauce, I bake them until just done (skin lightly crispy), then toss them in sauce, chill overnight when possible, then grill to give the outside a nice finish. This technique also worked well with this recipe, and we loved the Asian taste. Thanks!
A good chinese-style recipe but certainly has little to do with traditional Thai tastes . Where is lime ? Cilantro