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 one more to low, and let the sauce simmer for 1 minute. 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 and coat wings liberally in seasoning.
Place onto grill and cook for 30-35 minutes or until the internal temperature reaches 180 degrees F. They should be nice and crunchy at this temperature range.
Remove wings from grill and place it into a large clean bowl. Reheat Szechuan sauce if necessary. Add a tablespoon or two of water to thin it out if it appears too thick. Pour warm sauce over cooked wings. Toss to coat and transfer to a serving platter. Top with garnish and serve.
If you choose to brine your wings, do not use salt from the rub recipe.