Asian Empire Grilled Wings
2 dozen chicken wings — cut in halves
1 T. vegetable oil
1 T. sesame oil
1/2 large red onion — peeled and diced
1/2 large red bell pepper — seeded and diced
2 T. garlic — minced
2 T. ginger root — minced
1 small chili pepper — minced
3 small limes — juiced
1/4 C. hoisin sauce
2 T. rice wine vinegar
salt and pepper to taste
Heat vegetable oil in a sauce pan until hot. Add the onion and bell pepper, and sauté for six minutes. Add the garlic, ginger and the chili pepper, sauté an additional two minutes. Stir in the Hoisin sauce and bring to a simmer for four minutes, stirring occasionally. Remove from heat and set aside.
Cut through both joints of the chicken wings into three sections, and discard the wing tips. Save the wing tips in the freezer for the stock pot, if you wish. Season with salt and pepper to taste.
Place charcoal in a pyramid shape and light. Wait until coals are gray and spread in a single layer for the direct heat method. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick).
Place the wings on the grid over a medium-hot fire, turning occasionally until golden brown, for approximately five to six minutes. Before removing from the grid, cut into the thicker part of one of the wings to see if it is done all the way through. If so, remove from grid and place in a medium sized bowl. Add the lime juice, sesame seed oil and vinegar. Toss and serve right away, as finger food prior to the main course.