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Sesame-Hoisin Chicken Wings

Sesame-Hoisin Chicken Wings
 ½ cup Soy-Balsamic SauceBelow
 ½ cup green onion, thinly sliced
 ¼ cup hoisin sauce
 ¼ cup Magic Paste (recipe follows)
 3 lbs chicken wings, separated into flats and drumettes
 Gochugaru (Korean-style red pepper), optional
Soy-Balsamic Sauce
 1 ¼ tsp cornstarch
 ¼ cup plus 1 tbsp brown sugar
 ½ cup plus 2 tbsp balsamic vinegar
 ½ cup plus 2 tbsp soy sauce
Magic Paste
 1 inch piece of fresh ginger, peeled and sliced
 5 cloves garlic, peeled
 2 tsp fennel seeds
 ¼ cup fish sauce
 ¼ cup gochugaru (Korean- style red pepper)
 ¼ cup toasted sesame oil
Soy-Balsamic Sauce
1

1. In a small bowl, stir the cornstarch and 2 tbsp. plus 11∕2 tsp. water. In a small saucepan, bring the sugar, vinegar, and soy sauce to a boil over medium heat, stirring until the sugar dissolves.
2. Stir in the cornstarch. Simmer until thick enough to coat the back of a spoon, about 3 minutes.
3. Let cool. Refrigerate in an airtight container for up to 3 months. Makes about 1 1∕4 cups.

Magic Paste
2

1. In a food processor, pulse the ginger, garlic, and fennel seeds until finely chopped.
2. Add the fish sauce, gochugaru, and oil.
3. Process until almost smooth, about 30 seconds.
4. Refrigerate in an airtight container for up to 2 weeks or freeze for up to 2 months.
5. Makes about 1 cup.

Sesame-Hoisin Chicken Wings
3

1. In a large bowl, whisk the Soy-Balsamic Sauce, scallions, hoisin, and Magic Paste. Set 1∕2 cup sauce aside in a small bowl for basting the wings. Add the wings to the large bowl. Toss until coated. Cover the wings and reserved sauce separately; refrigerate for 1 hour.
2. Prepare the grill for medium heat. If using charcoal, when the coals are gray, pile them on 1 side of the grill. If using a gas grill, light 1 part of the grill and leave the other unlit.
3. Place the wings on the cooler side of the grill in a single layer, spacing them evenly apart. Close the grill and cook for 5 minutes. Turn the wings over; baste with the reserved sauce. Close the grill and cook for 5 minutes more. Transfer the wings to the hot side of the grill; baste with some of the sauce. Cook, turning once or twice, until cooked through, 10 to 20 minutes more; move the wings to the cooler side of the grill if the skin begins to burn. Top with gochugaru for a little more heat, if desired.