Serves 4 to 6
Ingredients:
Wing Sauce:
¼ cup honey
¼ cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons Honey Ginger White Balsamic Vinegar
1 tablespoon Roasted Sesame Oil
2 teaspoons sriracha
2 garlic cloves, peeled and minced
2 teaspoons fresh ginger, peeled and minced
3 pounds raw bone-in chicken wings
2 tablespoons Toasted Sesame Oil
Pinch Fleur de Sel
2 each long hot peppers
2 tablespoons sesame seeds
Pinch of crushed red pepper flakes
¼ cup fresh scallions, chopped
¼ cup fresh cilantro, chopped
Instructions
Preheat a gas grill to medium heat or prep coals for a charcoal grill.
Place honey, soy sauce, hoisin sauce, Honey Ginger White Balsamic, Roasted Sesame Oil, sriracha, garlic, and ginger in a small saucepan, whisk to combine. Bring the sauce to a low simmer over medium heat and cook for 5 minutes, whisking frequently, or until slightly thickened and fragrant. Remove the sauce from the heat and set aside.
Pat chicken wings dry with paper towels, brush with sesame oil, and season with salt.
Place the wings on the grill and cook for 20 to 30 minutes, flipping halfway through, or until cooked through (165°F internal temp). When there are 8 to 10 minutes left in the cook time, place the long hot peppers on the grill and cook until tender-crisp and moderately charred.
Remove the wings and peppers from the grill. Place the wings in a large bowl and add the sauce, toss to coat. Sprinkle the wings with sesame seeds and pepper flakes. Slice the peppers into bite-sized pieces.
Place the wings on a serving platter and top with grilled pepper slices, scallions, and cilantro.
