I was going to make Buffalo Wings, but because of the hot weather I decided to barbecue instead. In the past, I have tried barbecued chicken and Buffalo sauce, but now know the smokey flavor does not combine well with the spicy sauce. So, I decided to make Cook’s Illustrated Hoisin Sesame Dipping Sauce.
Start by brining the chicken wings in salt, sugar and water for 30 minutes. Meanwhile, build a two-level fire and grill the chicken; first on the low-heat for 10 minutes, flipping half way through. Then grill on hot side until spotty brown. The sauce only takes a few minutes, and is best served warm. The Charcoal-Grilled Chicken Wings recipe is here, and the Hoisin Sesame Dipping Sauce recipe is here.
Overall, these were great, especially during summer when I don’t want my oven to heat up the kitchen. I give them 4-1/2 stars, the Chinese flavors of the dipping sauce complemented the smokey flavor of the grilled wings. The lowest rating in the family came from Matthew,4-stars, who ate them without sauce, just ketchup.
- My bag of Kingsford charcoal is bad; it does not fully burn down into ashes. This caused the cooking time to triple, from 15 minutes to about 45 minutes. Ultimately, I had to finish a few under the broiler.
- The Cook’s Illustrated recipe called for “12 whole wings (about 2 1/2 pounds)”. But mine weighted double that; 5-pounds. Sure, by the time you discard the wing tips and packaging it only weighed 4 pounds, but I’m not sure why their weights are so far off.
- There was not enough room on the hot/cool sides of the grill to follow the grilling instructions of the recipe. In the end, I just had to move the pieces around as best I could.
Rating: 4-1/2 stars.
Cost: $9 for 4-pounds of wings.
How much work? Medium.
How big of a mess? Low.
Start time 6:00 PM. Dinner time 7:30pm