Grilled Chicken Wings
20 chicken wings (3 1/2 to 4 pounds)
1 cup of your favorite barbecue sauce
1 tablespoon finely chopped garlic
2 tablespoons sesame seeds
1 tablespoon sesame oil
1/4 teaspoon cayenne pepper, to taste
Combine garlic, cayenne pepper, and barbecue sauce in a saucepan and bring
to a quick boil. Allow sauce to cool, then add the sesame oil and set aside.
With a sharp knife remove the tips from the chicken wings. Place the wings
in a large lock−top baggie and add the sauce mixture. Seal the bag and coat
the wings with the sauce. Refrigerate for about four hours, turning the
baggie periodically to coat the wings with sauce. Remove the wings from the
baggie and sprinkle with sesame seeds. Pour the remaining marinade into a
saucepan and bring to a boil for one minute and remove from the heat. Grill
the chicken wings directly over a medium heat. Turn the wings once with
tongs and continue to baste with the boiled marinade for approximately 15
minutes. Serve the wings warm with additional sauce (or a different
sauce/dip/dressing of your choice) for dipping.