Ingredients
20 to 25 chicken wings
1/4 cup Hoisin sauce
1 1/2 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon rice-wine vinegar
1 tablespoon freshly squeezed lime juice
1 teaspoon light-brown sugar
1 teaspoon chopped garlic
1 teaspoon chopped fresh ginger
1/4 teaspoon Asian chile paste
Coarse salt and freshly ground pepper
Vegetable-oil cooking spray
Preparation
Prepare the wings by cutting through the joint to make two pieces. Snip off the tips. Put the wings in a shallow glass or ceramic dish.
Combine hoisin sauce, soy sauce, ketchup, vinegar, lime juice, sugar, garlic, ginger, and chile paste in a small bowl, and whisk well. Brush liberally on the chicken wings, turning them to coat both sides. Season with salt and pepper to taste. Cover, and refrigerate for at least 1 hour or overnight.
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot.
Grill the wings, turning with tongs 3 to 4 times and brushing with any remaining glaze during the first 10 minutes of grilling or until cooked through, 15 to 25 minutes. Serve immediately.
