Asian Wings

Close up of Asian grilled chicken wings with sesame seeds, scallions, and lime wedges on a platter

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These Asian grilled chicken wings are super crispy and fall-off-the-bone tender, coated in a deliciously sweet and sticky Asian-inspired sauce.


Units Scale
  • 2 lbs. split chicken wings (party wings)
  • 1/2 cup hoisin sauce
  • 5 tablespoons honey
  • 1/4 cup soy sauce, low-sodium
  • 2 tablespoons mirin, or substitute white cooking wine
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon ginger paste, or substitute 1 teaspoon ginger powder
  • 1 tablespoon garlic paste, or substitute 1 teaspoon garlic powder
  • 2 teaspoons sesame oil, toasted
  • 2 teaspoons sriracha (or any hot sauce or red pepper flakes to taste)
  • 1 teaspoon lime juice
  • Scallions, sliced and/or sesame seeds for garnish (optional)



  • If you don't have time to marinate the wings for a full 6 hours, that's ok. 6+ hours is recommended but any amount of time will help tenderize and impart flavor.
  • Allow excess marinade to drip back into the pan before placing the wings on the grill. This will prevent flare-ups from the sauce dripping onto the grill.
  • If the sauce is taking a long time to reduce, you can move the chicken wings to the top rack of the grill once they are well-charred and crispy to keep them warm and prevent them from burning.
  • If you don’t have a grill, you can make this recipe using your oven and/or stovetop (see instructions in the blog post above). 

Keywords: asian grilled chicken wings marinade, asian grilled wings