Article published in Focal Magazine, Issue No: 258, May 8, 2012
This is a delayed post for the Israel Independence Day, but whatever, this could still be a favorite appetizer for a nice evening meal for the LADIES NIGHTOUT! It’s not a sophisticated menu; anyone could do this even an hour before a meeting with friends. This is best eaten when served fresh and hot.
Smile and enjoy cooking!
Ingredients:
1/4 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon hot chili-garlic sauce , such as sriracha
2 teaspoons dark sesame oil
1 teaspoon grated fresh ginger
16 chicken wings , wing tips removed
vegetable oil
kosher salt
fresh ground black pepper
Directions:
1. Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together. You may adjust the amount of hot chili garlic sauce according to your taste and preference.
2. Trim excess skin from the edges of the wings.
3. Lightly brush or spray with the oil, and season with salt and pepper to taste.
4. Grill the chicken wings over direct medium heat until the skin begins to crisp, about 10 minutes, turning once or twice. (for lazy gals, you could grill it in the oven but don’t let it get burned)
5. Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone for 8 to 10 minutes. Turn and brush meat with the glaze 2 or 3 times.
6. Serve warm.
