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Smoked Teriyaki Chicken Wings with Sesame Dressing

Looking for a great appetizer with a mild smoke flavor to serve guests during the big game, or something a little extra special to serve your family, the team at Big Swede BBQ has you covered. They've prepared Smoked Teriyaki Chicken Wings with Sesame Dressing recipe on a Memphis Wood Fire Grill.
Preparation
1. Use Memphis Grills Apple pellets for a good mild smoke flavor. Set the Memphis Wood Fire Grill to Smoke Mode at 225F. Trim the wings into flats and drumettes and season with Sea Salt and coarse Black Pepper

3. Smoke the wings for about 45 minutes. The wings will still be slightly undercooked but that it is ok since you will finish them on the grill.

5. For the Teriyaki glaze, first mince the ginger and garlic with a teaspoon of sesame oil. Combine all the ingredients except cornstarch and water in a pan and bring to a low boil. Simmer for 15 minutes. When finished, mix with immersion blender.

7. Add cornstarch to the water and stir until mixed. Add water and cornstarch to the teriyaki glaze, mix well, and stir until thickened. Set aside.

9. For the Creamy Sesame Dressing, blend all ingredients in a blender until smooth. Set aside.

11. Set up your Memphis Wood Fire Grill for Direct Flame grilling and set the temperature to Medium. Grill the wings on the grill for about 8-10 minutes, make sure that you cook the wings throughout without burning them. Make sure that they have an internal temperature of 165F before you remove them from the grill. Toss the wings in the glaze when they are finished. When the wings are done, sprinkle some toasted sesame seeds and sliced green onions on top. Serve hot!!

Ingredients
Homemade Teriyaki Glaze:
2/3 Cup Mirin
1 Cup Soy sauce
2 Tbs Rice vinegar
1/3 Cup Brown Sugar
2 Tsp Sesame oil
2 Tbs Ginger, minced
8 Garlic cloves, minced
3 Tbs Cornstarch
3 Tbs Water.
Creamy Sesame Dressing:
1/2 Cup Mayonnaise
1/4 Cup Rice wine vinegar
1 Tbs Soy sauce
1 green onion, chopped
2 Tbs Sesame oil
1/2 Tsp Ground Ginger
1 Tsp ground Garlic
2 Tbs Maple syrup
1 Tsp Sriracha
Salt and Pepper to taste
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