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Grilled chicken wings with asian dipping sauce

For the chicken wings:
18 whole chicken wings (about 4 pounds)
2 tablespoons soy sauce
2 tablespoons dry sherry wine
2 tablespoons vegetable oil
1 tablespoon sesame oil
2 to 3 drops hot sauce
For the sauce:
3 tablespoons vegetable oil
1 teaspoon minced fresh ginger
1 green onion, chopped
1/2 cup chicken broth
3 tablespoons dark soy sauce
2 tablespoons packed brown sugar
1 teaspoon chili powder
1/4 teaspoon crushed red pepper
3 teaspoons cornstarch
1 tablespoon dry sherry wine

1. To make chicken wings: Cut off and discard small wing tips from chicken wings. Cut each wing at the joint to make 2 sections. In a small bowl combine soy sauce, wine, vegetable oil, sesame oil, and hot sauce. Place chicken wing pieces in a large plastic resealable bag. Pour marinade over chicken; close bag and marinate in refrigerator for 1 hour.
2. Meanwhile, make the sauce: In a small saucepan heat oil. Add ginger and green onion; cook 1 minute or until browned. Add chicken broth, soy sauce, brown sugar, chili powder, and red pepper. Bring to a boil. Dissolve cornstarch in wine; add gradually to liquid, stirring constantly until slightly thickened. Keep warm.
3. Remove chicken wings from marinade; discard marinade. Place chicken wings in center of cooking grate. Grill 15 minutes or until tender, turning once halfway through grilling time. Brush with sauce. Continue grilling 2 to 3 minutes, turning once halfway through grilling time. Serve with remaining sauce for dipping.
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