Ingredients:

• 2 lbs chicken wings, tips removed, drumettes and flats separated
• 1 tablespoon Lee Kum Kee Premium Soy Sauce
• 1 tablespoon Lee Kum Kee Oyster Sauce
• 1/4 cup Guelaguetza mole negro starter, divided
• 1/4 cup orange juice
• 2 tablespoons Lee Kum Kee Chili Garlic Sauce
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, finely chopped (for garnish)
• Toasted sesame seeds (for garnish)
• Lime wedges (for serving)

Instructions:

1. Marinate the Wings:  

In a large bowl, whisk together Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Hoisin Sauce, half of the mole paste, and orange juice. Season with smoked paprika, salt, and black pepper.

Add the chicken wings to the bowl and toss to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.

1. Prepare the Glaze: 

In a small saucepan, combine Lee Kum Kee Chili Garlic Sauce, the remaining half of the mole paste, honey, apple cider vinegar and ¼ cup of water.. Warm over medium heat, stirring until the ingredients are fully incorporated and the glaze is slightly thickened, about 5 minutes. Set aside.

3. Grill the Wings:

Preheat the grill to medium-high heat. Remove the wings from the marinade, shaking off excess. Grill the wings for 15-20 minutes, turning occasionally, until they are golden brown and cooked through.

During the last few minutes of grilling, brush the wings with the prepared glaze, turning frequently to ensure they are well coated and caramelized.

4. Finish and Serve: 

Transfer the grilled wings to a platter. Garnish with chopped cilantro and toasted sesame seeds. Serve immediately with lime wedges and any remaining glaze for dipping.