This is the first recipe I’ve made out of The Barbecue Collection from Canadian Living and it is a great new find. This recipe includes an unusual marinade that contains warmed sesame oil and hot balsamic vinegar, but it infuses the wings with lots of heat and flavour. If you barbecue often, you may want to consider picking up a copy of this new cookbook, which, at 550+ pages, has recipes that will appeal to everyone. I also haven’t noticed much duplication from Canadian Living’s earlier barbecue cookbooks. The Canadian Living Barbecue and Summer Foods Cookbook, published in 1989, is the most tattered cookbook in my collection and remains the source of my favourite gazpacho, cornbread and potato salad recipes. If you ever see a copy of it, grab it – you won’t be sorry.

To avoid additives and preservatives, check the labels on your sesame oil and balsamic vinegar. Balsamic vinegar labelled “no sulfites added” or “contains naturally occurring sulfites” should be fine.

I served these scrumptious wings with raw veggies and dip for a perfect Friday night meal.

Three-Pepper Chicken Wings

Ingredients:

5 cloves garlic, pressed or minced

1 tbsp grated fresh ginger

1 tsp black pepper

1 tsp white pepper

1 tsp cayenne pepper (or more to taste)

3/4 tsp salt

1/4 cup sesame oil

2 tbsp balsamic vinegar or Chinese black vinegar

2 lb chicken wings (drumettes and winglets)

Directions:

In a large heatproof bowl, mix together garlic, ginger, the three peppers and salt. In a small skillet or saucepan, heat the sesame oil over medium-high heat until a haze forms over the surface but before it begins to smoke. Pour over the garlic mixture. Add vinegar to skillet or saucepan and bring to boil – this will happen almost immediately – and pour into the bowl. Add wings, tossing to coat. Marinate for 30 minutes or, refrigerated, up to 1 day. Reserving the marinade, remove wings and place them on grill over medium heat. Grill, turning every 5 minutes and brushing with marinade for two turns, until wings are crisp and no longer pink at joints, 15-20 minutes.

From Canadian Livings’ The Barbecue Collection