Grilled Chicken Wings in Sesame Flavors
“Where are the sesame seeds for the chicken wings? “ came the question from the kitchen. It was quickly followed by cooking instructions : “You should have oven-baked the chicken wings first. That way, it’s faster to grill them. I always do it that way.” That was cooking advice from my oldest son. He just taught me how to cook chicken wings on the grill. My heart swelled with pride.
My sons love to cook. And they love to eat. I have grown sons. Both have moved away from home. But when they come home to visit, we always have a big family meal. And lately, they’ve gotten more savvy in the kitchen and taken over cooking when they’re home. And when they do, I enjoy being given the reprieve. So I untie my apron strings and turn it over to the boys, while I step back and watch them do what I taught them when they were growing up ~ how to cook a good meal.
This time we were grilling. Tim, my oldest son just loves to grill and to eat anything grilled. The night before the boys got home, Tim called to ask what was on the menu .
“Mom, did you marinate the chicken wings?” To this, I replied that I pre-marinated the four pound bag of wings with calamansi juice, the Philippine lime and some soy sauce, plus seasonings.
Not wanting to feel left out, I made a cold potato salad to go with the meal. It was the most minimal task to do and the recipe in a preceeding post tells you how easy it was. Also, it was a sentimental recipe from my late mom and I knew if she were still around, she would have loved to watch her grandsons cook the way they do now.
Once the grilling got started and the wings started to turn a good dark color, the sweet spicy aroma of Asian sauces floated all around the backyard.
Tim got busy with the glaze, and generously brushed huge amounts on the sizzling chicken wings nestled on the grill. I could tell the neighborhood could sense the inviting aroma of the char-grilled goodies coming from our outdoor grill.
If anyone observed us on the patio, it was apparent we were about to sit and enjoy together one of our favorite family meals. It was Sunday Supper in our home, and my sons were there to help me cook! What a great way to start the week with a perfectly grilled family dinner!
Tim’s Grilled Spicy BBQ Chicken Wings
Serves: 4 to 6
4 pounds chicken wings
½ cup calamansi juice (Philippine lime, frozen concentrate from Asian markets)
¼ cup soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper powder
Glaze for grilling:
¼ cup hoisin sauce
¼ cup molasses
2 Tablespoons honey
½ cup Ma Ploy spicy chili sauce (from Asian groceries)
½ cup ginger ale
1 teaspoon chili powder
2 Tablespoons roasted sesame seeds
2 drops sesame oil (optional)
- Marinate the chicken wings in calamansi, soy sauce, garlic and onion powders, salt and pepper. Cover with plastic wrap and refrigerate overnight.
- The next day, mix together the glaze for grilling : hoisin sauce, molasses, honey, chili sauce, ginger ale, chili powder, sesame oil. Blend well and brush a few tablespoons over the chicken wings just before putting on the grill.
- Place the sesame seeds on a plate. Roll the chicken wings over the seeds.
- On a preheated grill with high heat, place the chicken wings. Char-grill the chicken wings while occasionally basting each side with the glaze. Grill each side for about 10 minutes, turning for even cooking of a total grill time of 30 to 35 minutes or till no more trace of pink is inside the chicken meat. (Note: pierce chicken with a fork to check if thoroughly cooked).
Posted under Appetizers and Sides, Cooking, Dinner, Featured, Lunch, Pork, Vegetables by Elizabeth Q.