Chili-Glazed Chicken Wings With Toasted Sesame See

Lynn Dine


A recipe from my Weber's Charcoal Grilling cookbook, that sounds delicious and a nice change from the Buffalo wings.

★★★★★ 5 votes
15 Min
20 Min


chicken wings, 3 to 3 1/2 pounds, wing tips removed
2 Tbsp
vegetable oil
1 tsp
kosher salt
1/4 tsp
black pepper


3 Tbsp
sweet chili sauce
3 Tbsp
soy sauce
2 tsp
chili-garlic sauce, such as sriracha
1 tsp
dark sesame oil
1/2 tsp
ginger, freshly grated
1 Tbsp
sesame seeds


1Put the wings in a large bowl and evenly coat them with the oil, salt, and pepper. Set aside at room temperature for 20 to 30 minutes before grilling.
2In a small bowl whisk the glaze ingredients.
3In a medium skillet over medium heat, toast the sesame seeds until golden brown, 3 to 5 minutes, stirring occasionally. Pour the seeds into a cool container to stop the cooking.
4Brush the cooking grate clean. Grill the wings over direct medium heat, with the lid closed as much as possible, until the skin turns golden brown, about 10 minutes, turning occasionally and swapping their positions as needed for even cooking. Then lightly brush the wings with the glaze on both sides and grill until the meat is no longer pink at the bone, 8 to 10 minutes, continuing to turn, glaze, and swap their positions for even cooking (you may not need all of the glaze). Remove the wings from the grill and sprinkle the sesame seeds over the top. Serve warm or at room temperature.

About Chili-Glazed Chicken Wings With Toasted Sesame See

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Australian