1½ cup homemade (recipe below) or store-bought teriyaki sauce
1 to 2 teaspoons hot sesame oil (or toasted sesame oil + ¼ teaspoon cayenne)
½ teaspoon red pepper flakes
Sesame seeds, for garnish
Thinly snipped chives, for garnish (optional)
Basic Teriyaki Sauce
1 cup soy sauce
¾ cups sugar
½ cup mirin or sake
4 cloves garlic. pressed or minced
1-inch fresh ginger, peeled and grated
Instructions
Put wings in a large zip-top bag. Stir together the teriyaki sauce and the sesame oil. Reserve ½ cup and pour the remaining sauce into the bag with the wings. Squeeze out the excess air and seal the bag. Massage around until everything is combined and coated. Marinate in the refrigerator for at least 4 to 6 hours.
Remove wings from marinade and shake off any excess; discard the marinade. Allow wings to come to room temperature for about 30 minutes to take the chill off.
Set up your grill for direct cooking over medium-high heat. Make sure your grates are cleaned and oiled before you start cooking. Grill for 5 minutes and then flip and baste with reserved teriyaki sauce. Cook 5 more minutes, flip and baste. Repeat every couple minutes until chicken is cooked through and no longer pink at the bone. Total cooking time will be 15 to 20 minutes.
Remove wings from the grill and brush with remaining marinade, if there is any left. Serve hot or at room temperature.
For Teriyaki Sauce:
Combine all ingredients in a saucepan. Bring to a boil and reduce heat to a simmer. Simmer until the sauce coats the back of a spoon or until desired thickness. Cool and refrigerate stored in an air-tight container. Teriyaki sauce will keep in the refrigerator for a couple weeks.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/spicy-sesame-party-wings/