Mahogany Chicken Wings
These Asian-inspired chicken wings are sweet, spicy and totally addictive. The secret to getting a crispy coating is to turn and baste the wings with sauce about every 5 minutes. Do make sure to keep your grill to medium-low for this recipe or the sauce will burn. This recipe can easily be doubled (or tripled) for your next pot-luck or Summer gathering.
PREP TIME: 10 minutes
COOK TIME: 30 minutes
For the mahogany sauce:
1/3 cup soy sauce or tamari
1/2 cup honey
1/4 cup molasses
2 tablespoons sweet Thai chili sauce
1 teaspoon ground ginger
1 small yellow or white onion, very finely minced
2 garlic cloves, smashed and minced
Sesame seeds and sliced green onion, for garnish
For the wings:
1 pound wings, separated into flappers and drumettes (ask your butcher to do this if you don't know how)
Make the mahogany sauce: Whisk together all sauce ingredients in a non-reactive bowl.
Preheat your grill to medium-low. Brush the wing pieces with sauce. Grill for 30 minutes total, turning the wing pieces over every 5 minutes and brushing with more sauce each time you flip the wings. If you are unsure if the wings are cooked all the way through, use a meat thermometer to take the internal temperature. The wings should be 165°F.
Once the wings are cooked, remove from heat, garnish with green onion and sesame seeds. Serve immediately.