Maple Teriyaki Chicken Wings

Take these to your next party!

8 whole chicken wings, split, tip discarded

Marinade:

2 Tbsp sesame oil

2 Tbsp soy sauce

2 garlic cloves, minced

1-inch fresh garlic, peeled and finely minced

1 jalapeño pepper, minced

Maple Teriyaki Glaze:

1/4 cup maple syrup

1/4 cup soy sauce

2 Tbsp seasoned rice vinegar

1 Tbsp sesame oil

1 Tbsp golden toasted sesame seeds

1 Tbsp black toasted sesame seeds

Mix the marinade together in a large bowl. Add the wings and marinate at least an hour, or ideally overnight, covered in the refrigerator.

When ready to cook, heat grill to high and return wings to room temperature. Grill wings for about 5 minutes to lightly brown each side. Turn half the grill off and place wings on side turned off. Cover and cook with indirect heat about 10 minutes, turning once.

Paint wings with glaze and grill over medium direct heat until nicely browned, turning and glazing often. Place wings in a wide serving platter and sprinkle with sesame seeds.

Serve with celery sticks and your favorite dip.

Comments

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