Ingredients Instructions

Glaze

1/3 cups plus 1 tablespoon (90 milliliters total) soy sauce 1/3 cups packed dark brown sugar 3 tablespoons finely chopped scallions 2 tablespoons rice vinegar 2 tablespoons sesame seeds 1 tablespoons vegetable oil 1 tablespoons toasted sesame oil 1 tablespoons hot chile-garlic sauce, such as Sriracha 2 teaspoons peeled, grated fresh ginger 3 garlic cloves, minced

 

3 pounds chicken wings, wing tips removed

Salad

1 English cucumber, peeled, halved lengthwise, seeds removed, and thinly sliced 1 teaspoons kosher salt 3 tablespoons rice vinegar 2 teaspoons vegetable oil 1 teaspoons toasted sesame oil 1/2 teaspoons peeled, grated fresh ginger 1 small clove garlic, minced 2 teaspoons honey 2 teaspoons soy sauce 1/8 teaspoons freshly ground black pepper 1/4 cups finely diced red onion

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1. In a large bowl combine the glaze ingredients. Pour all but ⅓ cup of the glaze into a large resealable plastic bag. Place the wings in the bag with the glaze. Press the air out of the bag and seal tightly. Turn the bag to distribute the glaze, and marinate at room temperature for 20 to 30 minutes.
2. Place the cucumber slices in a colander set over a bowl, toss evenly with the salt, and allow to stand for 15 to 20 minutes.
3. Prepare the grill for indirect cooking over medium heat (350° to 400°F) .
4. In a medium bowl whisk the rice vinegar, vegetable and sesame oils, ginger, garlic, honey, soy sauce, and pepper to make a dressing. Rinse and drain the cucumber, then pat dry. Add the cucumber and onion to the dressing and toss to coat.
5. Brush the cooking grates clean. Grill the wings over direct heat, with the lid closed, until golden brown, 10 to 15 minutes, turning once or twice. Move the wings over indirect medium heat and continue grilling until the skin is dark brown and crisp and the meat is no longer pink at the bone, about 10 minutes more. Transfer the wings to the large bowl with the reserved glaze and toss to coat. Serve the wings warm with the cucumber salad.