I am a huge fan of grilled wings and hot yaki is one of my favorite flavors. Beyond that, the texture of the rendered skin and tacked up sauce in the end makes this wing so special.
Chef Eric Gephart
Stabilize your grill at 350˚F and set up for direct cooking.
While the grill is coming to temperature, use a sharp knife and “scruff” the wings. Generously coat wings with Lanes BBQ Q-Nami.
- 2 pounds Chicken wings
- 4 tablespoons Lanes BBQ Q-Nami
Lay the wings on the grill grates. Close the dome and allow to cook for 25 - 30 minutes.
Make the glaze while the wings are cooking. Mix the glaze ingredients in a large bowl.
- 1/2 cup Sweet chili
- 1/2 cup Teriyaki glaze
- 1/4 cup Hoisin sauce
- 1 tablespoon Pickled ginger juice
Flip the wings and cook for another 20 minutes or until you reach an internal temp of 170-175˚F and you love the crust.
Once the wings have reached temp. transfer them to the sauce bowl and glaze them, then return the wings to the hot grill for a minute on each side to tack them up.
Transfer to a presentation plate and drizzle a bit of the remaining glaze over the wings.