Preparation

• Heat a gas grill to medium high or prepare a medium-hot charcoal fire. With a chef’s knife, cut off the wing tips; discard or save for stock. Separate the remaining wing pieces by cutting through the joint. Transfer to a large bowl.
• In a small bowl, combine the hoisin sauce, sesame oil, vinegar, soy sauce, ginger, Tabasco, garlic, and cloves. Whisk to combine and spoon out 2 Tbs. to set aside. Pour the remaining sauce over the chicken wings and toss to coat.
• Grill the wings, basting for the first 15 minutes with any sauce left in the bowl and turning with tongs every 5 minutes or so to prevent burning. (If the wings start to burn, turn the heat down to medium or move them to a cooler part of the grill.) Continue to grill until all the wings are very dark, slightly crisp, and cooked through, 20 to 25 minutes total. Transfer the wings to a clean bowl, drizzle on the reserved sauce, sprinkle on the sesame seeds, toss to coat, and serve immediately with plenty of napkins.