• Start your charcoal for your grill. The amount depends on grill size, but when the coals are white the temperature should be around 400 degrees.
• Using a sharp knife remove the wing tips cutting through the first joint on the chicken wings. Discard the wing tips.
• Divide the chicken wings at the next joint and reserve in a bowl.
• Add the the dry rub to the wings and toss to until spices are distributed over the wings.

The Sauce

• In a medium saucepan under medium heat add the sesame oil, garlic and ginger.
• Accept for the water and cornstarch, add all the remaining ingredients.
• In a small bowl mix the water and cornstarch until cornstarch is fully dissolved. 
• When the sauce comes up to a strong simmer at the cornstarch mixture and cook until thickened. Then remove from heat.

The Grill

• Once your grill is up to temp add half of the hickory chips to the coals.
  
• Once the chips start smoking, place the wings on the grill. 
• Cook for about 10 minutes. You will know they are ready to be turned because the wings have released themselves from the grate.
• Cook for another 10 minutes or until the internal temperature reaches 165 degrees. 
• Add the sauce mixture to a large bowl and then the wings. 
• Add the remaining wood chips to the grill.
• Toss the wings in the sauce and return to the grill. Grill just long enough to caramelize the sauce on all sides.
• Return the wings to the bowl and toss in the remaining sauce. 
• Place wings on a platter and garnish with the sesame seeds and basil.