Asian Wings
These Asian grilled chicken wings are super crispy and fall-off-the-bone tender, coated in a deliciously sweet and sticky Asian-inspired sauce.
- Prep Time: 5 minutes
- Marinating Time: 6 hours
- Cook Time: 1 hour 10 minutes
- Total Time: 7 hours 15 minutes
- Yield: 20-24 wings (approx.) 1x
- Category: Grilling, Chicken
- Method: Grilling
- Cuisine: Asian
Ingredients
Units
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- 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)
Instructions
- Trim chicken wings if necessary and pat them dry.
- Make marinade: In a large bowl, combine the remaining ingredients (except the scallions and sesame seeds) and whisk until smooth. Then, pour the marinade over the chicken wings and refrigerate at least 6 hours or overnight.*
- Slow cook wings on the grill: Preheat the grill to 300 °F. Transfer the chicken wings and marinade to a large shallow aluminum pan and cover with foil. Then place the covered pan on the grill and close the lid. Allow the wings to cook for at least 1 hour, or to an internal temperature of 180 °F, while maintaining the grill temperature at 300 °F.
- Char wings on the grill: Once the wings are fully cooked and tender, turn the grill to high heat and place the wings directly on the grill grate* to char and crisp the skin (about 3-4 minutes on each side).
- Reduce wing sauce: Bring the marinade in the pan to a boil to let it reduce and thicken (you should see it bubbling, the bubbles will slow as it thickens)*. Reduce the flame under the pan once the mixture is bubbling to prevent it from burning. Once the sauce is reduced to about 1 ½ cups, remove it from the heat and strain through a mesh strainer.
- Toss and serve: toss the grilled wings in the Asian sauce mixture. Garnish with sesame seeds and sliced scallions (if using) and serve warm.
Notes
- 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).
Find it online: https://butterandthyme.com/asian-grilled-chicken-wings/