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Elevate your chicken wing game with these Asian Style Grilled Chicken Wings that bring a bold twist to the classic recipe. This mouthwatering dish starts with a flavorful rub, followed by an Asian-inspired glaze that adds a perfect balance of sweet and savory. Grilled to perfection using both direct and indirect heat, these wings offer an irresistible combination of crispy skin and tender meat. Whether youโre hosting a backyard barbecue or a game day gathering, these wings are sure to impress your guests.
Ingredients For Asian Style Chicken Wings
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For Asian Style Chicken Wings, you’ll need the following ingredients for the chicken wing rub: 3 pounds of chicken wings and drumettes (about 15 wings) and ยพ cup of chicken wing rub (plain chicken rub works too), along with 2 tablespoons of corn starch. For the Asian glaze, you’ll need 2 cups of hoisin sauce, 1 ยฝ cups of soy sauce, ยฝ cup of honey, 2 tablespoons of apple cider vinegar, 2 tablespoons of minced garlic, 2 tablespoons of minced ginger, 2 tablespoons of crunchy chili oil, and 2 green onions, thinly diced.
How To Grill Chicken Wings
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Master the art of grilling with these instructions on how to grill chicken wings. Achieve crispy, perfectly charred wings by marinating them in your favorite spices, then grilling them to juicy perfection for a crowd-pleasing appetizer or main dish.
Set Up for Indirect Smoking
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Start by filling your charcoal chimney with briquets and, once ready, dump them in the center of the charcoal grate. Use tongs to divide the coals into two equal piles on either side and add three more briquets to each pile.
Prep the Wings
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Bring your chicken wings to room temperature and pat them dry with a paper towel. Mix the wing rub with cornstarch in a bowl, then coat each wing thoroughly.
Grill Indirectly
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Place the wings in the center of the grill grate, away from direct heat, and grill for 20 minutes. Flip the wings and grill for another 20 minutes, rotating them if necessary to prevent burning. Add more charcoal to maintain heat if needed.
Prepare the Glaze
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While the wings cook, simmer the glaze ingredients in a saucepan.
Glaze the Wings
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Brush the wings with the warm glaze, grill for 5 minutes, flip, and glaze again. Grill for another 5 minutes.
Add a Final Char
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For extra flavor, move the wings directly over the coals for about a minute per side to get a nice char, being careful not to burn them. Enjoy your perfectly grilled wings!
Variations And Substitutions For Asian Style Chicken Wings
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- Try Different Cuts of Chicken or Poultry: The rub and Asian glaze work well with various chicken cuts like boneless breasts, thighs, leg quarters, or even a whole chicken. You can also experiment with turkey legs, breasts, or a whole Cornish game hen.
- Mix Up the Glaze Ingredients: While Hoisin sauce forms the base of the glaze, you can swap it for other rich Asian sauces like plum, oyster, duck, kung pao, orange, sweet chili, General Tsoโs, or teriyaki sauce.
- Add Smoky Flavor: For a hint of smokiness, add soaked wood chips or small wood chunks to your charcoal pile while grilling. The smoke will infuse the wings with extra flavor.
Here are some tips and tricks for grilling chicken wings
- Use a Weber Kettle Hinged Grilling Grate: The hinged sections on both sides allow you to easily add more charcoal or wood chips without removing the entire grill grate, making it a game changer for maintaining consistent heat and smoke.
- Check for Doneness: Use a meat thermometer to check the thickest part of a drumette. While chicken wings are safe to eat at 165ยฐF, cooking them to 175ยฐF enhances flavor and tenderness by breaking down the connective tissue in the dark meat.
- Add Cornstarch to the Rub: Adding cornstarch to the rub helps create a crispier, crackling coating, making the wings more receptive to the Asian glaze for a perfect crunchy finish.
