Cooking for 2 people
Ingredients
- 24
whole chicken wings
-
jasmine rice, prepared to al dente
- cup
water
- 1 tbsp.
cornstarch
- cup
sesame oil
- 3 tbsp.
smoky mesquite rub
- cup
+ 2 tbsp. sesame oil
- 1
red onion, finely diced
- 1 tsp.
grated fresh ginger
- 2
large garlic cloves, minced
- cup
soy sauce, or tamari
- 1 tbsp.
rice vinegar
- cup
brown sugar
- cup
ketchup
- tsp.
paprika
- 1
lemon, juiced
-
cilantro, to taste
-
orange zest
1Food Prep
In a large bowl, toss the chicken wings with 1/3 cup of sesame oil and 3 tbsp. mesquite rub. Marinate for 30 minutes, or up to 4 hours, in the refrigerator.
Next, finely dice the red onion, mince the garlic cloves, grate the ginger and set aside.
2Grill Prep
Fuel: We recommend Kingsford® Hardwood Pellets (Chef’s Blend)
Method: Pellet Grill
Temp: 375°F
3The Cook
Huli-Huli Sauce
In a saucepan, over medium heat, warm the sesame oil. Add the onion, ginger and garlic, and cook until fragrant. Then add the soy sauce, rice vinegar, brown sugar, ketchup, lemon juice and paprika, and stir to combine.
In a small bowl, whisk the water and cornstarch to make a slurry, and add it to the saucepan.
Reduce heat to low, and simmer until the huli-huli sauce is thick enough to coat the back of a wooden spoon.
Remove from heat, and reserve ½ cup of the sauce for basting. Set the remaining sauce aside to cool.
Grilled Chicken Wings
Heat the grill to medium heat at 375°F.
Place the chicken on the grate and cook for 3–4 minutes per side.
Then baste the chicken with the sauce, caramelizing one layer upon another, until an internal temperature of 165°F is reached on a digital meat thermometer. For additional flavor and crispiness, cook until an internal temperature of 175°F is reached.
Set aside to rest for 5 minutes.
Serve with the jasmine rice and huli-huli sauce.
Recipe created by Chef David with Live Fire Republic on behalf of Kingsford™ Charcoal.
For safe meat preparation, reference the USDA website.
