Grilled Hoisin-Glazed Chicken Wings

Ingredients

• 3 pounds chicken wings, cut into drumettes and flats
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• For the glaze:
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup hoisin sauce
• 2 teaspoons freshly minced garlic
• 1 teaspoon freshly grated ginger
• 1 teaspoon Chinese 5-spice powder
• 1 teaspoon toasted sesame oil
• 1/3 cup finely sliced scallions
• 1 tablespoon toasted sesame seeds
• Type of fire: two-zone indirect
• Grill heat: medium-high

Directions

1. Blot the chicken wings thoroughly with paper towels. Put them in a large bowl, add the baking powder and salt, and toss until the wings are evenly coated. Set them in 1 layer on a wire rack fitted over a baking sheet, then refrigerate them uncovered for at least 8 hours.
2. In a small bowl, whisk the soy sauce, honey, hoisin sauce, garlic, ginger, 5-spice powder, and sesame oil until smooth. Put the glaze aside for now.
3. Light 1 full chimney of charcoal. Once the charcoal is burning and coated in gray ash, empty it onto 1 side of the charcoal grate. Put the cooking grate on the grill, cover it, and let it heat for 5 minutes. Clean the grate and oil it well. Set the wings, skin facing upward, on the cooler side of the grill. Cover and cook until the skin has crisped and begun to brown, 30 to 40 minutes. Brush the glaze over the wings on all sides, then transfer them to the hot side of the grill. Cook until they are browned all over, about 3 minutes per side.
4. Move the wings to a platter. Finish with the scallions and sesame seeds, and serve immediately.