Place the brown sugar, soy sauce, sake or sherry, onion juice, cayenne and garlic in a Food Saver marinade container - or - in a large resealable plastic bag and stir to combine. Add chicken and marinate for 2 cycles or seal bag pushing out air and mix well and marinate for 4-6 hours.
Preheat indirect grill to 425°, cherry smoke if you have it.
Grill wings off direct heat about 13-15 minutes. Rotate and turn wings. Grill another 13-15 minutes until golden brown.
Preheat broiler to high and arrange a rack in the middle of the oven. Set a wire rack over a foil lined jelly roll pan or baking sheet. Remove the chicken from the marinade, letting any excess drip off, and arrange in a single layer on the rack not touching. Discard the marinade.
Broil the chicken until a deep golden brown about 12 minutes. Remove from oven and, flip the wings over. Return to the oven and continue broiling until the skin is a deep golden brown, about 12 minutes more.
Place all of the ingredients except the cornstarch-water mixture in a small saucepan and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce has reduced to about 1/2 cup, about 10 minutes. Add the cornstarch mixture, whisk to combine, and cook until the sauce has thickened, about 1 minute.
Transfer chicken to a large stainless bowl.
Drizzle sauce over wings and toss to coat well.
Sprinkle with the sesame seeds. Toss on scallions.
Serve immediately.
0 servings