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Sesame Soy Chicken Wings

1 hour



4-6 Servings

Sesame Soy Chicken Wings
  1. Cut wings to 3 sections. Use the larger sections. Discard the wingtips or save for stock.

  2. Mix sesame oil, soy sauce, ginger, garlic, half of scallions and lemon zest. Stir with the wings. Marinatefor 1 to 2 hours, stirring a couple times so the wings are seasoned evenly.

  3. Meanwhile, set up your grill for indirect grilling by placing ceramic deflectors on the bottom and grill grates on top. Preheat to 200°C. Brush grill grates with oil.

  4. Drain the chicken wings well, reserving the marinade. Have the sesame seeds in a bowl at grillside. Dip each chicken wing in sesame seeds to coat completely and arrange the wings on the grill grate. 

  5. Grill the wings over the heat deflector for 30-40 minutes, until the meat is cooked through to the bone.

  6. Make the sauce: Boil the reserved marinade for 3 minutes. Whisk in the hoisin sauce, adding more as needed to taste. Let cool to room temperature.

  7. Mound the wings in a shallow bowl or on a platter. Drizzle with honey and sprinkle with the reserved scallions. Serve with sauce.


For additional smoky flavor, add wood smoking chunks to preheated coals before placing wings on the grill.

  • 1,5 kg whole chicken wings

  • 70 g dark sesame oil

  • 125 g soy sauce

  • 1 tablespoon peeled (minced or grated) fresh ginger

  • 1 clove garlic, peeled and minced

  • 1 scallion, minced

  • 1 teaspoon grated fresh lemon zest

  • Vegetable oil for oiling the grill grate

  • 280 g sesame seeds

For serving:

  • 120 g hoisin sauce

  • 60 g honey, warmed

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