For us, the month of May means barbecue season, and with long weekend celebrations this month in Canada, the States, and National Flag day here in Haiti, we thought it was time for chicken wings. We first started making this addictive wings recipe last year when an abundance of hot pepper jelly made it into the fresh produce boxes of our CSA. Paul created these Sweet & Spicy Sesame Wings with a pungent sesame, garlic and fresh ginger sauce that is a slam dunk recipe to add to your grilling repertoire this season.
- 3 1/2 pounds chicken wings
- 5 tablespoons hot pepper jelly
- 1/3 cup soy sauce
- 3 tablespoons rice wine vinegar
- 3 tablespoons sesame oil
- 8 fresh garlic cloves, crushed
- 1/2 tablespoon fresh ginger, grated
- 2 teaspoons kosher salt
- Using a sharp knife, separate the chicken wings at the large joint by slicing through the soft cartilage, not the bones. Put the wing pieces into a gallon zip-top bag.
- In a small bowl, whisk together the marinade/sauce ingredients (hot pepper jelly, soy sauce, vinegar, sesame oil, garlic, ginger, and salt). Add the marinade mixture to the zip-top bag of chicken, seal the bag, and shake vigorously to distribute the marinade around the wings. Allow the wings to marinate for at least 2 hours (up to a day) in the refrigerator.
- Spread the wings (marinade discarded) onto your smoking racks and smoke at 220 degrees for 1 hour and 45 minutes. If using a water bath in the smoker, fill with 1 cup apple cider vinegar. I prefer hickory wood smoke for this recipe, with 1 large addition at the beginning of cooking. Do not turn or disturb the wings during smoking. If roasting in an oven, set temp to 220 degrees and place wings on a rack over a pan to catch the drippings. Fill the catch pan with 1 cup apple cider vinegar to provide flavor and moisture during cooking. Roast for 1 hour and 45 minutes. There is no need to turn the wings during cooking.
- After smoking/roasting, remove the wings and set aside. They can be eaten immediately, but we like them finished on the grill to crisp them up.
- To finish the wings, grill on medium heat for 1-2 minutes per side with the lid down. You are looking to give a smoky charred crust to the outside. Serve wings hot off the grill.