DIY Thai Spice Chicken Wings with Cherry Sauce

Chicken wings rock! They're great for snacking, appetizers or a light meal, all by themselves or with other goodies. We love them! It's a primal thing, gnawing on the bones! So every now and then we succomb to our craving and have them for dinner. We never look back because we really enjoy eating them! We usually dip them in some kind of sauce and this was no exception. We had made this wonderful cherry sauce and, since cherries are in season right now, we decided to make another cherry sauce for the wings. This time we added quite a bit of spice so we got this wonderful sweet, spicy dipping sauce. MMMmm! We totally pigged out!

SERVES:               2
PREP TIME:        30 minutes
COOK TIME:       
       Chicken:                      14 minutes
       Asian Cherry Sauce:   30 minutes for sauce reduction

INGREDIENTS:
MARINADE:
2 1/2 pounds chicken wings (we like the organic)
1/3 C dark sesame oil
1/4 C cilantro
3 T Tamari soy sauce
2 T crushed garlic
2 T fresh ginger, chopped fine
1/4 t red pepper flakes
CHICKEN WINGS:
1 to 2 dozen chicken wings; organic if possible

PREPARATION:
Mix all marinade ingredients together and place chicken wings in a resealable plastic bag. Add the marinade and toss to cover. Place in the fridge for 2-4 hours.

INGREDIENTS:
FOR THE SAUCE:
1 C rice vinegar
1/4 t baking soda
1/2 C water
2 t Sriracha
1 1/2 t crushed garlic
1/4 t red pepper flakes 
added remaining cherry sauce and 1 T red pepper jam
8 ounces pitted cherries
1/2 C ruby port
1/4 C brown sugar
1 T balsamic vinegar
1/2 T honey

COOKING:
1. Arrange the wings on the grill over medium heat. 
2. Cook 1st side about 5 to 10 minutes, depending on grill and settings, watch flare ups.
3. Flip and repeat a until done to your satisfaction.

PLATING:
No plating involved for chicken wings! Just dig in and enjoy the experience!

Bon appetit,
Tom and Anita