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mouthwatering spicy grilled Asian style chicken wings

Grilled Asian Style Chicken Wings

Ana Coronado | Claudia's Table
May 24, 2020
Crave worthy chicken wings with just the right amount of spice and heat.
4.75 from 27 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 134 kcal

Equipment

  • outdoor grill or grill pan
  • Non stick pan
  • Platter for serving
  • whisk small

Ingredients
  

For wings

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

For sauce

  • 5 teaspoons rice vinegar seasoned
  • 2 tablespoons sesame oil toasted
  • 2 tablespoons soy sauce low sodium or regular
  • 4 teaspoons Sriracha
  • 1 teaspoon Gochugaru Korean Chili Flakes
  • 5 teaspoons sugar
  • 1 teaspoon sesame seeds toasted
  • 1/4 teaspoon salt kosher
  • 1/2 tablespoon cornstarch optional to thicken the sauce

For serving

  • 1/2 cup sliced scallions
  • sesame seeds for garnish optional
  • Gochugaru Korean Chili Flakes optional
  • 1 cup cucumber slices optional

Instructions
 

How to grill the chicken wings

  • Preheat your grill to medium-high heat, around 425 degrees.
  • To prepare the chicken wings, pat dry any excess moisture and sprinkle garlic powder, ground white pepper, and salt on both sides of the wings.
  • Grill the chicken wings, turning constantly until they are done. Typically, they will get crispy on the outside from the grill. While they are grilling, prepare the sauce.

For the Spicy Asian wing 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.
  • If you like the sauce to be a bit thicker, add 1/2 tablespoon of cornstarch to a little water. Mix the cornstarch and water mixture thoroughly and add it to the sauce while heating. This will thicken the sauce slightly.

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 like.
  • Top with more sesame seeds, Korean chili flakes and some finely chopped scallions.

Notes

How to serve, store, and reheat

Garnish with more sesame seeds, Korean chili flakes, and some finely chopped green onions/scallions.  This recipe is perfect for game day, grilling weekends, or a delicious dinner with a cucumber salad. 
Store any leftovers in an airtight container in the fridge for up to 3 days. 
How to reheat: Preheat oven to 350 ℉. Place wings on a parchment-lined rimmed baking sheet and cover with foil paper so they don't dry out. Heat thoroughly and enjoy!

Nutrition

Serving: 3wingsCalories: 134kcalCarbohydrates: 8gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 1199mgPotassium: 63mgFiber: 1gSugar: 5gVitamin A: 155IUVitamin C: 3mgCalcium: 27mgIron: 1mg

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

Keyword appetizer, chicken wings, chili, Gochuchang, Gochugaru, hot, Korean BBQ wings, Korean style chicken wings, spicy, Spicy chicken wings

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