Superbowl Wings

2-1/2 to 3 lb. chicken wings (about 12 whole wings)
1/2 cup hoisin sauce
3 Tbs. toasted sesame oil
2 Tbs. rice wine vinegar
2 Tbs. soy sauce
1 Tbs. grated fresh ginger
1-1/2 tsp. Tabasco or other hot sauce
2 cloves garlic, minced and smashed into a paste using the side of a chef’s knife
1/2 tsp. ground cloves
1 Tbs. sesame seeds, preferably toasted

how to make

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. With a chef’s knife, cut off the wing tips; discard or save for stock. Separate the remaining wing pieces by cutting through the joint. Transfer to a large bowl.

In a small bowl, combine the hoisin sauce, sesame oil, vinegar, soy sauce, ginger, Tabasco, garlic, and cloves. Whisk to combine and spoon out 2 Tbs. to set aside. Pour the remaining sauce over the chicken wings and toss to coat.

Grill the wings, basting for the first 15 minutes with any sauce left in the bowl and turning with tongs every 5 minutes or so to prevent burning. (If the wings start to burn, turn the heat down to medium or move them to a cooler part of the grill.) Continue to grill until all the wings are very dark, slightly crisp, and cooked through, 20 to 25 minutes total. Transfer the wings to a clean bowl, drizzle on the reserved sauce, sprinkle on the sesame seeds, toss to coat, and serve immediately with plenty of napkins.

from Fine Cooking #59, pp. 82C