Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ½ large white onion, minced | ||
| 1 ½ tsp. ginger paste | ||
| 1 tbsp. sesame oil | ||
| 6 clove(s) garlic, minced | ||
| 1 c. ketchup | ||
| 1 c. sambal oelek | ||
| 2 tbsp. honey | ||
| Zest and juice of 1 lime | ||
| 1 tbsp. black bean sauce | ||
| Salt and pepper, to taste | ||
| 2 tbsp. white toasted sesame seeds | ||
| 4 lbs. bone-in chicken wings or thighs |
Directions
- Saute onion and ginger in sesame oil until caramelized; add the garlic and saute 30 more seconds.
- Stir in ketchup, sambal oelek, honey, lime zest and juice and black bean sauce. Simmer until the flavors have come together, 3 to 5 minutes. Season to taste with salt and pepper.
- Transfer to a tall measuring cup and using an immersion blender, blend until sauce is smooth.
- Fold in white sesame seeds. Set aside 1 cup for dipping and use the rest to baste chicken while cooking.
- Grill wings over medium, direct heat. Grill 6 to 7 minutes, baste with sauce, turn and continue basting until internal temperature reaches 165 degrees, and desired crispness, color, coverage is reached.
- Serve wings with extra dipping sauce on the side.
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, July 29, 2016.