Prep 15 mins
Cook 20 mins
A recipe from my Weber's Charcoal Grilling cookbook, that sounds delicious and a nice change from the Buffalo wings. Posting for safe keeping.
- 16 chicken wings, 3 to 3 1/2 pounds, wing tips removed
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 3 tablespoons sweet chili sauce
- 3 tablespoons soy sauce
- 2 teaspoons chili-garlic sauce, such as Sriracha
- 1 teaspoon dark sesame oil
- 1⁄2 teaspoon fresh ginger, grated
- 1 tablespoon sesame seeds
- 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.
Thanks for posting this. Got this from my Weber cook book years ago then lost the cook book when I moved back to my hometown. Have searched all over the web, in cook books( didn't remember it was the Weber book), and old Men's Health Mags(thought that was where I had found it). Finally found it again thanks to you. My family & friends will all be very happy!
Delicious! The glaze is so flavorful, and I loved making the wings on the grill - they crisped up nicely. Thanks for sharing! ZWT9
Lip-smacking good wings! The glaze is delicious, incorporating savoury and hot. I added just a touch of sweet with a drizzle of honey (my kids love that element). A definite keeper.