Grilled Chicken Wings With Asian Dipping Sauce

By á-170456

Ingredients

• MARINADE:
• 18 whole chicken wings - (abt 4 lbs)
• 2 tablespoons soy sauce
• 2 tablespoons dry sherry wine
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 2 drops hot sauce - (to 3)
• ASIAN DIPPING SAUCE:
• 3 tablespoons vegetable oil
• 1 teaspoon minced fresh ginger
• 1 green onion chopped
• 1/2 cup chicken broth
• 3 tablespoons dark soy sauce
• 2 tablespoons brown sugar - (packed)
• 1 teaspoon chili powder
• 1/4 teaspoon crushed red pepper
• 3 teaspoons cornstarch
• 1 tablespoon dry sherry wine

Details

Servings 6

Preparation

Step 1

To make chicken wings: Cut off and discard small wing tips from chicken wings. Cut each wing at the joint to make 2 sections.

In a small bowl combine soy sauce, wine, vegetable oil, sesame oil, and hot sauce. Place chicken wing pieces in a large plastic resealable bag. Pour marinade over chicken; close bag and marinate in refrigerator for 1 hour.

Meanwhile, make the Asian Dipping Sauce: In a small saucepan heat oil. Add ginger and green onion; cook 1 minute or until browned. Add chicken broth, soy sauce, brown sugar, chili powder, and red pepper. Bring to a boil. Dissolve cornstarch in wine; add gradually to liquid, stirring constantly until slightly thickened. Keep warm.

Remove chicken wings from marinade; discard marinade. Place chicken wings in center of cooking grate. Grill 15 minutes or until tender, turning once halfway through grilling time. Brush with sauce. Continue grilling 2 to 3 minutes, turning once halfway through grilling time. Serve with remaining sauce for dipping.

This recipe yields 6 servings or 18 appetizers.

Wine Recommendation: A Napa Fumé Blanc with light oak will support the tang of the sauce and boost the lip-smacking qualities of the wings.

Beer Recommendation: Load up the picnic basket and grab a cooler full of Hefe-Weizen. From the floral to the hoppy, it's the perfect beer for this saucy treat.