Grilled Chicken Wings Asian Flavor
Grilled Chicken Wings are a delicious idea and a great alternative to frying or oven baking. This chicken wing marinade results in delicious grilled wings with Asian flavor.
Spring, Summer, Winter or Fall...any time I can cook on the grill or get someone to cook on the grill for me...I am a happy, happy girl!
Take chicken wings for example. BBQ chicken wings are a delicious idea! The flavor is enhanced and the clean up is a snap!
Wings are always a hit with adults and kids alike, so they are a dish my family enjoys once or twice a month. When the kids know they are having a hangout at our house with their friends, they often say "mom can you make us some wings?" And I do when I can. A nice change from ordering pizza's for them.
I also feel that making chicken wings on the grill is an easy way to make a large amount of for a BBQ or tailgating. Especially if you have a large 4 burner grill. Plus clean up is easier too!
These Grilled Asian Chicken Wings are crisp and full of flavor. Perfect for an appetizer, light meat or snack. Add a beer or a cocktail and you'll be transported to your happy place! OR you can feed a gaggle of tweens with them. Hope you enjoy this Grilled Chicken Wings recipe!
Table of Contents
Ingredients
- chicken wings
- fresh garlic or garlic paste
- fresh ginger or ginger paste
- soy sauce
- honey
- chili with garlic sauce
- sesame oil
- garnish: scallions or chives and/or sesame seeds
Grilled Chicken Wings Variations
If you do not enjoy the flavor of sticky chicken wings, you can simply pat the chicken wings dry and then toss them with a bit of oil, salt and pepper and grill them that way. You could also decide to brush them with buffalo sauce for grilled buffalo wings or toss them in a lemon pepper sauce or a garlic parmesan sauce just as you pull them from the grill.
Can I Bake These?
Sure, you can choose to oven bake these instead, I would place them on a rack over a baking sheet that has a piece of parchment paper on it to make clean up easier. Bake at 350 for 45-60 minutes (depending on the size of your wings). For crisper skin you can always broil them for a couple minutes before serving.
Grilled Wings Side Dish Suggestions
- My Sesame Noodles pair so well with these grilled chicken wings! They are everyone's favorite!
- I often slice medium size tomatoes in half, and brush them with a homemade seasoned garlic oil (garlic, oil, S&P) and let the halves kiss the grill for 3 minutes or so. Light and delish!
- You can also serve with sticky rice or a salad.
Tips How to Grill Chicken Wings
- Make sure your grill has been brushed, oiled and is HOT before you put your wings on.
- Give the wings some space, don't have them touching one another (this will allow them to crisp more effectively). Keep your grill lid closed as much as you can to allow for an even cook.
- Flare ups will happen when skin is involved. Me?? I like a little char. Watch your grill, move pieces around when flare ups happen and close the lid to put them out.
- Move to upper rack or to indirect heat to finish cooking. I often will also move back to lower grill area just as I turn off the gas and allow them to finish up that way for a couple minutes.
- Wing sizes vary and a drummette section will cook differently than a wingette section, so watch your grill and remove pieces that are done...when they are done. Not all at once.
- Give those babies a final brush with the reserved marinade (remember you reserved it BEFORE you ever brushed a wing). Oh and you might need to sample a couple...ya know juuust to make sure they are good...enjoy!!
Grilled Chicken Recipes to try
- Hawaiian Chicken Kebabs
- Honey Bourbon BBQ Chicken
- Grilled Chili Lime Chicken Skewers
- BBQ Bacon Wrapped Chicken
Tips For Successful Grilled Wings
- Make sure your grill is HOT before you put your wings on.
- Give the wings some space, don't have them touching one another (this will allow them to crisp more effectively). Keep your grill lid closed as much as you can to allow for an even cook.
- Flare ups will happen when skin is involved...me I like a little char. Watch your grill, move pieces around when flare ups happen and close the lid to put them out.
- Wing sizes vary and a drummette section will cook differently than a wingette section, so watch your grill and remove pieces that are done...when they are done. Not all at once.
- Give those babies a final brush with the reserved marinade (remember you reserved it BEFORE you ever brushed a wing). Oh and you might need to sample a couple...ya know juuust to make sure they are good...enjoy!!
XO - Colleen
Originally published August 2014, updated June 2023 with additional text, photos and recipe card.
Grilled Chicken Wings Asian Style
Ingredients
- 5 pounds of wingettes or chicken wings cut into drum and wing
- 3 cloves garlic minced or 3 TBS garlic paste I prefer the garlic paste for this that way it doesn't burn I swear by Gourmet Garden found in the produce aisle refrigerated area
- 2 TBS minced ginger or 2 TBS ginger paste I prefer the ginger paste for this that way it doesn't burn I swear by Gourmet Garden found in the produce aisle refrigerated area
- 1 cup soy sauce
- 1 cup honey
- ¼ cup chili with garlic sauce a little more if you like things HOT
- ⅓ cup sesame oil
- squeeze of fresh lemon juice or a splash of rice wine vinegar
- snipped scallions or chives and/or sesame seeds for garnish sliced (more for garnish)
Instructions
- Combine all ingredients BUT chicken wings in a bowl and whisk vigorously until combined.
- Remove about ¾ cup of the marinade and reserve. THIS will be what you baste your wings with before you remove them from the grill.
- Place wings in the bowl and allow them to marinate 2 hours or longer. When ready to grill, heat your grill to med-high and cook your wings till crispy and done, basting them often with the reserve marinade TIP: remove 2 TBS of the marinade again, BEFORE you brush that first win), for basting the wings one last time before serving them...mmm!. That way you know their will be no cross contamination. If you forget you can bring leftover marinade to a boil and the use after.
- Once wings are perfect on the outside, move them up to your grill basket or turn off the heat just below them and finish on indirect heat (like an oven would do). Cook time on the wings should be about 20 minutes...unless your wings are large. Then you'll want to grill for 25 minutes or more.
I would have gobbled up all the Asian flavored ones. This is reminding how long it has been since I have made a chicken wing dish. Good for you for introducing new flavors to young people, even though you 'pay' for that. Ha! I actually think that is important especially if they come from a fast food/ TV dinner/ Pepperoni pizza home.
They look sticky and wonderful!
Absolutely perfect chicken wings! Of course, I always enjoy the traditional buffalo style, but I think Asian are even better. Yum!
These look finger, lickin' good!
I love anything on the grill too - always tastes better! love this!
Oh these Asian wings sound amazing! I don't have a grill but I think I can make these in my oven with that sauce.
I love grilling, so much that I won't let hubs touch any of my grills. I love how passionate grill lovers are too. I am completely in love with these.
So funny about the neighborhood kids always asking about what you're cooking and baking! Love that! These wings look amazing!!! No wonder the kids are always asking about what's cooking 🙂
Renee - Kudos Kitchen
Those look soooo perfect! I would love to be your neighbor
I have an idea. How about commenting after making stuff. That's really the point right?
I used this recipe in a cook-off against my brother and WON! Everyone loved them, and they are my husband's favorite way to have grilled wings. What's nice is you can adjust the chili sauce based upon how spicy you like or don't like your food. We like spicy in my family and the amount in this recipe is just right.
Sharisa, I love hearing that!! Nothing like a sister taking down a brother in a food match!! (I have 3)! Fistbump!!