2/3 cup hoisin sauce
1/3 cup Sriracha, plus more for serving
4 pounds chicken wings
2 to 3 tablespoons olive or peanut oil
4 to 5 scallions, thinly sliced
1/2 cup cilantro leaves and stems, roughly chopped
Note: Wings on their own are great, but I like to make this into a complete meal with an Asian Celery Salad; toss thinly sliced celery with some grated fresh ginger and a few splashes each of soy sauce, sesame oil, and rice vinegar. You could even go all out and pick up some steamed rice from your neighborhood Chinese restaurant. While written to be made on the grill, you can also make these wings indoors in an oven preheated to 400 degrees following the same preparation instructions.
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