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Grilled Sesame Chicken Wings

Scott Phillips

Servings: six as an appetizer.

The wings can be roasted in a 400° oven on a broiler pan on the center rack. They take about the same amount of time to cook as on a gas grill or charcoal fire, but won’t get quite as crisp.


  • 2-1/2 to 3 lb. chicken wings (about 12 whole wings)
  • 1/2 cup hoisin sauce
  • 3 Tbs. toasted sesame oil
  • 2 Tbs. rice wine vinegar
  • 2 Tbs. soy sauce
  • 1 Tbs. grated fresh ginger
  • 1-1/2 tsp. Tabasco or other hot sauce
  • 2 cloves garlic, minced and smashed into a paste using the side of a chef’s knife
  • 1/2 tsp. ground cloves
  • 1 Tbs. sesame seeds, preferably toasted

Nutritional Information

      Nutritional Sample Size per appetizer sized serving
      Calories (kcal) : 330
      Fat Calories (kcal): 200
      Fat (g): 22
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 60
      Sodium (mg): 720
      Carbohydrates (g): 11
      Fiber (g): 1
      Protein (g): 21


  • Heat a gas grill to medium high or prepare a medium-hot charcoal fire. With a chef’s knife, cut off the wing tips; discard or save for stock. Separate the remaining wing pieces by cutting through the joint. Transfer to a large bowl.
  • In a small bowl, combine the hoisin sauce, sesame oil, vinegar, soy sauce, ginger, Tabasco, garlic, and cloves. Whisk to combine and spoon out 2 Tbs. to set aside. Pour the remaining sauce over the chicken wings and toss to coat.
  • Grill the wings, basting for the first 15 minutes with any sauce left in the bowl and turning with tongs every 5 minutes or so to prevent burning. (If the wings start to burn, turn the heat down to medium or move them to a cooler part of the grill.) Continue to grill until all the wings are very dark, slightly crisp, and cooked through, 20 to 25 minutes total. Transfer the wings to a clean bowl, drizzle on the reserved sauce, sprinkle on the sesame seeds, toss to coat, and serve immediately with plenty of napkins.


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