Tangy & Spicy Asian Balsamic Marinade

Method

1. Pound the ginger, garlic and Serrano in a mortar and pestle until you have a smooth paste. Set aside in a small mixing bowl.
2. Stir in the balsamic vinegar, soy sauce, sweet chili sauce, tamarind, sesame oil, gochujang and brown sugar. Adjust for sweetness with a little more brown sugar in necessary.
3. Put the chicken wings in a large mixing bowl. Add ¼ of the marinade or just enough to lightly coat the wings. Refrigerate for at least 1 hour or overnight.
4. Put the remainder of the marinade in a small pot and bring to a boil. Simmer for 5 minutes or until the marinade becomes glossy and syrupy. Reserve.
5. Grill the chicken wings until they are a nice dark color, and are cooked through. Toss the wings into the remaining glaze to coat, and toss with cilantro.
6. Sprinkle with sesame seeds to serve.