East Meets South Wings
appetizer, Asian, chicken, ginger, Southern Fellow, The Wild Feathers, wings
rice wine vinegar
sriracha hot sauce
fresh chicken wings
chopped fresh basil
For the Grill
hickory wood chips
soaked in water
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
to the wings and toss to until spices are distributed over the wings.
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.
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.
Eat the basil with the wings. It adds a fantastic freshness! You can find our rub at
Copyright by Southern Fellow 2020