14-15 chicken wings, cut at the joint with tips removed
salt and pepper, to taste
peanuts, finely crushed for garnish

GLAZE:

2 cups Sriracha hot sauce
1/2 cup Hoisin sauce
1/4 cup soy sauce
1/2 cup chili garlic sauce (found where Sriracha is)

Take the Sriracha hot sauce, Hoisin sauce, soy sauce, and the chili garlic sauce and mix in a medium sized bowl. Mix well so that all of the ingredients are not separated from each other.

Prepare the chicken wings by cutting off the tips and discarding them, then cut the wings into pieces at the joint (or you can simply buy party wings, already cut for you). Season your wings with a little salt and pepper.

Set your barbecue to a low setting and place wings on the grill. Glaze the sauce onto the chicken as you cook it. Cook time may vary for your grill. Continue to cook your chicken, and glaze it with the hot sauce until the largest piece of chicken is fully white all the way to the bone.

After the chicken is done cooking, add any leftover sauce to the chicken and garnish with a coating of finely crushed peanuts to each piece. A food processor works well to get the peanuts finely crushed.

Makes 28 to 30 brutes.

Submitted by: David Ramirez