Recipe for 4
1.5-2kg separated chicken wings
1/2 cup hoisin sauce
3 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons lemon juice
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons sugar
2 tablespoons crushed red pepper flakes
Rinse the chicken wings under cold water and pat dry with paper towels then place in a sealable zip-top plastic bag. Place in a bowl the remaining ingredients (except the sesame seeds) and stir together. Reserve and set aside 3 tablespoons of marinade.
Pour marinade into bag with chicken. Squeeze air from bag and seal. Marinate in refrigerator for at least 2 hours or even better overnight.
Prepare the grill (preferably charcoal) for direct cooking over medium-high heat. Oil lightly the grate when ready to start cooking.
Remove chicken from bag and discard marinade. Place on hot, oiled grill and cook for 15 to 20 minutes, turning every 5 minutes.
Transfer chicken to a platter and drizzle with reserved marinade. Lastly sprinkle with sesame seeds.
Serve while still hot. Enjoy!