Ingredients
Scale
- 2 pounds of chicken wings
- 1 cup light brown sugar
- 2 cups room temp water
- 1 cup liquid aminos or soy sauce
- 5 cloves of minced garlic
- 2 tbsp mustard powder
- 1 tbsp ginger paste
Instructions
- Start with 2 pounds of chicken wings. If you bought them whole, separate the drums and the flats. If you bought them frozen, thaw them out in the refrigerator the night before.
- In a bowl, combine and mix: brown sugar, water, liquid aminos, minced garlic, mustard powder and ginger paste. Cook over medium heat for 3 minutes to help dissolve then set aside and let it cool down. Take 1 cup of the mixture and set aside for later.
- Place your chicken wings in a container or bag then pour in the cooled down sauce. Seal container/bag, then place in the refrigerator overnight to marinate.
- Fire up your grill by dumping your charcoal on the right side. Adjust your vents and set the temp to 250°F. Toss in cherry wood chunks for extra smoke flavor.
- Place wings on the indirect side of the grill and cook them for 60 minutes flipping them half way through.
- Take the extra 1 cup of marinade and cook it down for about 10 mins until thickened.
- Finish the wings over direct heat flipping them every 2 minutes until they reach an internal temp of 185°F then remove them from the heat. Place them in a bowl and mix with the thickened sauce.
- Top with chives and sesame seeds and enjoy!