Ingredients

• 20 to 25 chicken wings
• 1/4 cup hoisin sauce
• 1 1/2 tablespoons soy sauce
• 1 tablespoon ketchup
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon light brown sugar
• 1 teaspoon chopped garlic
• 1 teaspoon chopped fresh ginger
• 1/4 teaspoon Asian chile paste
• Salt and pepper
• Vegetable oil cooking spray

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Instructions

1. Prepare the wings by cutting through the joint to make 2 pieces. Snip off the tips. Put the wings in a shallow glass or ceramic dish. Combine the hoisin sauce, soy sauce, ketchup, vinegar, lime juice, sugar, garlic, ginger, and chile paste in a small bowl, and whisk well. Brush liberally on the chicken wings, turning them to coat both sides. Season with salt and pepper, to taste. Cover, and refrigerate for at least 1 hour or overnight. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot. Grill the wings, turning with tongs 3 to 4 times and brushing with any remaining glaze during the first 10 minutes of grilling or until cooked through, 15 to 25 minutes. Serve immediately.