Grilled Spicy Asian Chicken Wings

Grilled Spicy Asian Chicken Wings

With tailgating season upon us I thought I would share with you a chicken wing recipe that we enjoy. My family loves chicken wings so we are always trying out new wing recipes. Lately we have been on an Asian kick and found just the right combination of flavors for sweet and spicy grilled wings. The trick to grilling wings is not to burn them before they are cooked through and the skin is crispy. Never grilled them over direct flame instead push the coals to one side and place the wings on a greased grate with no coals underneath. The heat from the coals will keep the grate sizzling hot and will produce the needed grill marks without ever touching the flame. We like to leave the wings undisturbed for at least the first 15 minutes before turning them. At this point turning when needed as they turn a golden brown color about additional 15- 20 minutes. We do not base the sauce on the wings while they are on the grill because the garlic, soy sauce and the brown sugar will burn. Instead dunk the wings into the sauce fresh off the grill. They are crispy and smoky with a distinctive Asian flare.

Spicy Asian Wing Sauce

2 teaspoons vegetable oil

1 Tablespoon garlic finely minced

1 ½ Tablespoon ginger finely minced

¼ cup brown sugar

¼ cup soy sauce

2 Tablespoons Hoisin sauce

2 Tablespoons Sriracha sauce

In a small saucepan heat the oil on medium heat and add the garlic and ginger. Stir the sauce for about 30 seconds or until the garlic is fragrant. Add the rest of the ingredients and bring to a boil. Turn the heat to a simmer and stir until the brown sugar melts and the sauce has thickened slightly. Set the sauce aside.

Grilled Wings

18 chicken wings

Garlic Salt

Black Pepper

Garnish- chopped chives

Prepare the wings by clipping off the wing tips and discarding the tips. Using poultry shears clip each wing at the joint into two pieces. Pat the wing pieces dry with a paper towel. Sprinkle both sides of each wing piece with garlic salt and pepper.  Light a charcoal grill. When the coals are an ash color they are ready. Push the coals to one side and grease the grate. Place the wings on the side of the grill with no coals and place the lid on the grill with the vent opening over the wings to draw the smoke over the meat. Let it cook for about 15 minutes then turn. Turn occasionally until they are a nice golden brown about 15-20 more minutes. Remove from the grill and dip each piece into the spicy Asian sauce. Garnish with chopped chives and serve.

Serve 6-8 as an appetizer