3poundsChicken wings, cut/split at joint or defrosted plain wings
1/2 cupBrown sugar
2tbspGround gingeror 1 tbsp fresh grated
In a small bowl, whisk together the pineapple juice and cornstarch until dissolved. Whisk in the remaining ingredients. Transfer to a small saucepan and bring to a simmer on medium heat, whisking until thickened, about 2-3 minutes. Remove from the heat and set aside. Reserve half for brushing on the wings during cooking and half for serving.
Place clean dry wings on a grill with medium heat and brush with oil, then sprinkle with salt and pepper.
Grill wings 8-10 minutes per side or until cooked through. During last few minutes of grilling, brush wings with marinade.
Remove the wings from the grill and toss the remaining teriyaki sauce on top of the wings.
Garnish wings with sesame seeds and serve with blue cheese or ranch dressing.