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Asian Empire Grilled Wings

Source of Recipe

Mary Ellen's Recipe Newsletter


List of Ingredients

2 dozen chicken wings cut in 2 pieces
1 Tbsp vegetable oil
1/2 large red onion peeled and diced
1/2 large red bell pepper seeded and diced
2 Tbsp minced garlic
2 Tbsp minced ginger root
1 small chili pepper minced
1/4 cup hoisin sauce
3 small limes juiced
1 Tbsp sesame oil
2 Tbsp rice wine vinegar
Salt and pepper to taste


Recipe

Heat the vegetable oil in a saucepan until hot. Add the onion and bell pepper, and saute for 6 minutes. Add the garlic, ginger and chili pepper; saute an additional 2 minutes. Stir in the hoisin sauce and bring to a simmer for 4 minutes, stirring occasionally. Remove from heat and set aside.

Cut through both joints of the chicken wings, cutting into three sections, and discard the wing tips because we ain't using 'em here. Save the wing tips in the freezer for the stock pot, if you wish. Season with salt and pepper to taste.

Place charcoal in a pyramid shape and light. Wait until the coals are gray and spread in a single layer for the direct-heat method. Spray grid with nonstick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick).

Place the wings on the grid over a medium-hot fire, turning occasionally, until golden brown (for approximately 5 to 6 minutes). Before removing from the grid, cut into the thicker part of one of the wings to see if it is done all the way through...

If so, remove wings from grid and place in a medium-sized bowl. Add the lime juice, sesame oil, and vinegar. Toss to coat and serve right away, as finger food prior to the main course.