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 recipe:
glazed garlic sesame chicken wings
Ingredients
- 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 tablespoons honey
- 2 teaspoons roasted sesame oil
- 1 tablespoon sriracha
- 1 teaspoon sea salt
- 1 tablespoon cayenne pepper
- 1 tablespoon roasted sesame seeds optional
- aluminum foil
- cooking spray
Instructions
- Prep grill, light charcoal, etc.
- 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.
- 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).
- Place chicken wingettes and drumettes from step 3 in the large bowl with glaze from step 2. Toss wings until completely coated with glaze.
- 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.
- 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.
- 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.
- Remove wings from the grill, sprinkle with roasted sesame seeds then DEVOUR because these are amazing!
Chicken wings all gone….
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!!
– a
Robyn
I just made these and the flavour was delicious. We don’t have a bbq but they worked well in the oven too. Thanks for sharing this!
Adrienne Burgoyne
I’m so thrilled you liked them!! Thanks for sharing 🙂
Biff
Looks delicious! I will try these, but I wonder where I’d find such a skilled grillmaster…
Adrienne Burgoyne
They are delicious!! Let me know how they turn out if you try them 🙂