Finney
Master Chef
Chile-Spiced Chicken Wings with Toasted Sesame Seeds
from Webers Recipe of the Week
Grill over Direct/ Medium heat
Rub
1 teaspoon kosher salt
1 teaspoon ancho chile powder
1 teaspoon granulated garlic
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
16 chicken wings, wing tips removed
2 tablespoons extra virgin olive oil
1 tablespoon sesame seeds
In a small bowl, mix the rub ingredients. Place the chicken wings in a large bowl and season them with the rub. Add the olive oil and mix well to evenly distribute the oil and seasonings.
In a medium skillet over medium heat, toast the sesame seeds until golden brown, 5 to 8 minutes, stirring occasionally.
Grill the chicken wings over Direct Medium heat until the meat is no longer pink at the bone, 16 to 18 minutes, turning 2 or 3 times. Arrange the chicken wings on a platter. Sprinkle the sesame seeds over the top. Serve warm.
Makes 16 wings
from Webers Recipe of the Week
Grill over Direct/ Medium heat
Rub
1 teaspoon kosher salt
1 teaspoon ancho chile powder
1 teaspoon granulated garlic
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
16 chicken wings, wing tips removed
2 tablespoons extra virgin olive oil
1 tablespoon sesame seeds
In a small bowl, mix the rub ingredients. Place the chicken wings in a large bowl and season them with the rub. Add the olive oil and mix well to evenly distribute the oil and seasonings.
In a medium skillet over medium heat, toast the sesame seeds until golden brown, 5 to 8 minutes, stirring occasionally.
Grill the chicken wings over Direct Medium heat until the meat is no longer pink at the bone, 16 to 18 minutes, turning 2 or 3 times. Arrange the chicken wings on a platter. Sprinkle the sesame seeds over the top. Serve warm.
Makes 16 wings
