Description
Tender juicy chicken wings, with a crisp outside and Asian twist. A gourmet original, don’t get overwhelmed with the ingredients, change them to suit your taste.
Ingredients
- 2 sun-dried tomatoes
- ¼ cup white wine
- ¼ cup barbeque sauce
- 1 teaspoon sesame oil
- 1 tablespoon hot pepper sauce
- 2 tablespoons soy sauce
- 1 tablespoon distilled white vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 20 chicken wings
- 2 teaspoons minced garlic
- 1 teaspoon chili powder
- salt and pepper to taste
- 1 lime, cut into wedges
- 1 ½ teaspoons sesame seeds
Instructions
- Place the sun-dried tomatoes and white wine into a blender; puree until smooth
- then pour into a saucepan. Stir in the barbeque sauce
- sesame oil
- hot pepper sauce
- soy sauce
- vinegar
- honey
- and cornstarch. Bring to a simmer over medium-high heat
- then reduce heat to medium-low
- and simmer for several minutes until thickened. Remove from heat
- and allow to cool.
- While the marinade is cooling
- pierce the chicken wings using a fork
- and place into a mixing bowl. Toss the chicken wings with the garlic
- chili powder
- salt
- and pepper. Pour the cooled marinade over the wings
- and stir to coat. Cover
- and refrigerate at least 2 hours.
- Preheat an outdoor grill for medium heat
- and lightly oil the grate.
- Remove the chicken wings from the marinade
- and shake off excess. Discard the remaining marinade. Cook the wings on the preheated grill until no longer pink at the bone
- about 20 minutes. Turn the wings frequently as they cook to ensure even cooking. Place the cooked wings on a serving platter; squeeze the lime wedges over the wings
- and sprinkle with sesame seeds to serve.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 3 hrs
Servings: 5