Preparation

1. In a large bowl, toss chicken with ¼ cup of the barbecue sauce. Let marinate at least 15 minutes or up to 2 hours covered in the refrigerator.
2. Meanwhile, preheat grill with HexClad 12” Hybrid BBQ Grill Pan placed on the center of the grill over medium-high for at least 15 minutes. In a medium bowl, combine lime juice, shallots and chile. Set aside.
3. Reduce heat to medium. Season chicken with salt and pepper. Brush the grill pan with oil. Add half of the wings in an even layer and cook, stirring occasionally, until skin is crisp, 10 to 15 minutes, turning every 5 minutes, until they are fully cooked through. Remove to a platter with shishitos and cover with aluminum foil to keep warm. Repeat with remaining wings.
4. Wipe grill pan clean and brush with more oil. In a medium bowl, toss shishito peppers with vegetable oil. Season with salt and pepper. Arrange half the peppers in an even layer in the grill pan and grill (covered if using gas), tossing halfway through, until charred in spots and tender, about 4 minutes. Using tongs, remove to the platter with the wings. Repeat with remaining peppers.
5. Whisk the remaining ½ cup barbecue sauce and sesame oil into the lime-shallot mixture. Drizzle some sauce over chicken and peppers and serve with rice topped with sesame seeds, and cilantro.