Grilled Asian Style Chicken Wings

I love the flavors of chili, ginger, garlic and soy. Our Grilled Asian Style Chicken Wings are a perfect heat and not sticky, not overly sauced, just right. Serve with some cucumber slices on the side to tone down the heat and a spoon to scoop up the yum sauce.

These wings are an easy appetizer to put together. If you are making these for a crowd, make extra sauce so people can have enough to dip their wings into.

Grilling the Chicken wings

For the Grilled Asian Style Chicken Wings, you start by grilling the wings. Preheat your grill, to a medium high heat, around 425 degrees or so.

To prepare them, pat dry and sprinkle garlic powder, ground white pepper and salt on both sides of the wings. Grill them until they are done and typically they will get crispy on the outside from the grill. While they are grilling, prepare the sauce.

For the sauce

Combine the rice vinegar, sesame oil, soy sauce, Sriracha, Korean chili flakes (Gochugaru), sesame seeds, sugar, and pinch of salt to a non stick pan. Heat the sauce until the sugar melts and all the ingredients are combined. Keep warm.

Once your wings are done, toss well. You want the wings to be completely covered in sauce. I serve them in a bowl with a spoon on the side so you can add more sauce if you so choose.

Top with more sesame seeds, Korean chili flakes and some finely chopped scallions. Pour yourself a cold beer and enjoy!

If you love this sauce, try my Spicy Korean Style Tofu Bowls.

Grilled Asian Style Chicken Wings

Ana | Claudia’s Table

May 24, 2020

Crave worthy chicken wings with just the right amount of spice and heat.

4.70 from 20 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine Asian

Servings 4

Calories 178 kcal

Equipment

• Grill
• Non stick pan

Ingredients

  

1x2x3x

For wings

• 12 chicken drummettes and wingettes
• 2 tsp garlic powder approximate, you may need more or less
• 1 tsp white pepper ground, approximate, you may need more or less
• 1 tsp salt kosher

For sauce

• 5 tsp rice vinegar seasoned
• 2 tbsp sesame oil toasted
• 2 tbsp soy sauce low sodium or regular
• 4 tsp Sriracha
• 1 tsp Korean Chili flakes
• 5 tsp sugar
• 1 tbsp sesame seeds toasted
• pinch salt kosher

Instructions

 

Grill the wings

• Preheat your grill, to a medium high heat, around 425 degrees or so.
• To prepare them, pat dry and sprinkle garlic powder, ground white pepper and salt on both sides of the wings.
• Grill them until they are done and typically they will get crispy on the outside from the grill.

For the sauce

• Combine the rice vinegar, sesame oil, soy sauce, Sriracha, Korean chili flakes (Gochugaru), sesame seeds, sugar, and pinch of salt to a non stick pan.
• Heat the sauce until the sugar melts and all the ingredients are combined. Keep warm.

Finishing the wings

• Once your wings are done, toss well. You want the wings to be completely covered in sauce. I serve them in a bowl with a spoon on the side so you can add more sauce if you so choose.
• Top with more sesame seeds, Korean chili flakes and some finely chopped scallions.

Notes

Nutrition

Serving: 3wingsCalories: 178kcal

Nutritional information is calculated online and should be used as a guide.

Keyword appetizer, chicken wings, chili, hot, spicy

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Looking for more grilling recipes? Try our Balsamic Grilled Vegetables.