2teaspoonssalt(omit if you've brined the wings beforehand)
1 1/2teaspoonsChinese five spice powder
Chopped green onion or toasted sesame seedsgarnish, optional
1 1/4cupschicken broth
1/4cuplow sodium soy sauceor tamari
1/4cupred wine vinegar
2tablespoonsAsian chili sauce
To make sauce--bring soy sauce, red wine vinegar, balsamic, brown sugar, garlic, and ginger to a simmer over medium heat, for a minute or two. Stir.
Combine cornstarch with chicken broth and add to mixture. Increase heat to medium-high and whisk together until nice and thick. Reduce heat to low, and let the sauce simmer for -2 minutes, stirring often. Remove pot from heat, cover and keep warm.
Heat grill to around 375 degrees F.
Blot chicken wings dry with a paper towel. Combine rub ingredients. Omit salt from the rub if you've brined the wings. Coat wings liberally in seasoning.
Place onto the grill and cook wings for 30-35 minutes, or until they reach an internal temperature reaches 180 degrees F. They should be nice and crunchy.
Remove wings from grill and place it into a large clean bowl. Reheat Szechuan sauce if it has cooled. Add a tablespoon or two of water to thin it out if it is too thick. Pour warm sauce over cooked wings. Toss to coat and transfer to a serving platter. Top with garnish and serve.