Chef & Co-Owner Nick Rabar, Avenue N Kitchen, Providence and East Providence
Though the summer heat can be sweltering, it provides the perfect environment for outdoor cooking and eating. Grilled chicken wings are a summer barbecue staple and these wings have an added burst of flavor and heat. Double or even triple the recipe for a crowd and serve with Cucumber Mint Salad.
Ingredients
- 2 pounds chicken wings
- 3 teaspoons sesame oil
- 3 teaspoons honey
- 3 teaspoons tamari sauce
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1–2 scallions, minced, plus more for garnish
- 1 tablespoon miso paste
- 1 tablespoon (or to taste) sambal or chili crisp
- 2 teaspoons sesame seeds
Preparation
Preheat the grill to medium-high heat or prepare coals. In a large bowl, toss the chicken wings with sesame oil, honey, tamari, salt and pepper. Place wings on the grill and allow them to caramelize and cook through, turning and being careful not to burn, about 16 to 20 minutes. Remove from grill and place in a clean bowl.
In a saucepan, melt the butter, then add ginger, garlic and scallions. Without burning the butter, allow it to cook for 1 to 2 minutes, then add the miso, sambal and sesame seeds. Remove from heat and allow to cool slightly. Toss the grilled chicken wings in the butter. Garnish with additional sliced scallions and serve hot.
