Sweet and salty, with a light Asian barbecue flavor, these wings are a nice departure from the standard Buffalo.
- 3 pounds chicken wings, cut into drumettes and flats
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- For the Glaze:
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 2 teaspoons freshly minced garlic (about 2 medium cloves)
- 1 teaspoon freshly grated ginger
- 1 teaspoon Chinese 5-spice powder
- 1 teaspoon toasted sesame oil
- 1/3 cup finely sliced scallions
- 1 tablespoon toasted sesame seeds
- Type of fire: two-zone indirect
- Grill heat: medium-high
Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with baking powder and salt, tossing to coat evenly. Arrange wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.
In a small bowl, whisk together soy sauce, honey, hoisin sauce, garlic, ginger, 5-spice powder, and sesame oil. Set aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and are starting to brown, 30 to 40 minutes. Brush wings all over with glaze. Move wings to hot side of grill and cook until browned all over, about 3 minutes per side.
Transfer wings to a platter. Garnish with scallions and sesame seeds. Serve immediately.