Asian Glazed Chicken Wings

Over the years I have tried Asian Glazed Chicken Wings at a number of restaurants.  All of them have been tasty in their own way, and have inspired my own take on this awesome snack.  This asian glaze will bring a tangy heat to any grilled chicken wing and can also be used for chicken breasts, legs, thighs…. or Pork and Beef.  In the next few weeks I am going to try it on grilled short ribs…. could be a winner?

5 Basic Steps to Create Awesome Grilled Chicken Wings

To create these Asian Glazed Chicken Wings, we are going to use a similar process I use for my Crispy Grilled Chicken Wings….

1. Clean – rinse and dry your chicken wings – the drying is important to create crispy wings
2. Rub – season with a great rub
3. Slow Cook –  on the grill/smoker over indirect heat at 400 F for about 45 – 60 minutes.  Turning the chicken wings every 15 min.
4. Finish Hot – grill over high direct heat on each side to crisp the chicken wings.  If your grill is very hot, this may only take 30 sec on each side, but could take a few minutes a side if not so hot.
5. Glaze– coat the chicken wings with the Asian Glaze and enjoy!

The Rub

For these Asian Glazed Chicken Wings, we want our glaze to shine the most.  But, we still want a nice layer of seasoning absorbed into the chicken wing, so we are going to use a complimentary rub.  My Sweet Lov’n BBQ Rub has a nice balance of salt, sugar, and chile powder that provides a nice back drop for the Asian Glaze.  The sugar and spice will also help develop a nice caramelized crispy skin when we finish the wings over high heat at the end of the grilling.  The ingredients are below….

• 2 T Celery Salt
• 6 T Kosher Salt
• 12 T Brown Sugar or Turbinado Sugar
• 6 T Ancho Chile
• 1 T Black Pepper
• 2 T Paprika
• 1/2 T Onion Powder
• 1/2 T Garlic Powder
• 1/2 tea Ground Cumin
• 1 tea Cayenne Pepper

This rub brings a little heat and sweetness which goes along well with our sweet, hot, and tangy Asian Glaze.

The Asian Glaze

You can make this asian glaze ahead of time.  It takes about 30 minutes to make, allowing some time to reduce the mixture into a nice syrupy viscosity.

Asian Glaze Ingredients

• 1 Tablespoon Sesame Seed Oil
• 2 teaspoons Freshly Grated Ginger Root
• 1 Large Clove Finely Chopped Black Garlic (fermented garlic – found at Trader Joes for sure). Use one clove of fresh garlic if needed.
• 3/8 Cub Honey
• 1/4 Cup Sriracha Sauce
• 1/4 Cup Soy Sauce
• 1/4 Cup Rice Vinegar
• Juice of 1 Whole Lime
• Juice of 1 Whole Orange
• Big Pinch of Black Pepper (add last after testing for heat level)
• Pinch of Red Chili Flake (add last after testing for heat level)

Asian Glaze Preparation

1. Add the sesame seed oil, ginger, and garlic to a small sauce pan.  Simmer for 5 minutes.
2. Mix in all other ingredients besides black pepper and chili flake.  Simmer for about 20 minutes, until it reduces down into a syrupy viscosity.
3. Taste, then add black pepper and red chili flake to desired spice level.  I like a big pinch of each.
4. Keep for several weeks in the refrigerator

If you are a chicken wing lover, you might want to check out my other chicken wing recipes:

Spicy Crispy Grilled Chicken Wings

Crispy Oven Fried Chicken Wings

Crispy Hot Honey Grilled Wings

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Asian Glazed Chicken Wings

Asian Glazed Grilled Chicken Wings with a tangy, sticky, and slightly spicy glaze

Course Appetizer

Cuisine BBQ

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 6

Author Keegan

Ingredients

• 4 lbs of Chicken Wings

The Rub

• 2 T Celery Salt
• 6 T Kosher Salt
• 12 T Brown Sugar or Turbinado Sugar
• 6 T Ancho Chile
• 1 T Black Pepper
• 2 T Paprika
• 1/2 T Onion Powder
• 1/2 T Garlic Powder
• 1/2 tea Ground Cumin
• 1 tea Cayenne Pepper

The Asian Glaze

• 1 Tablespoon Sesame Seed Oil
• 2 teaspoons Freshly Grated Ginger Root
• 1 Large Clove Finely Chopped Black Garlic Fermented garlic, found at Trader Joe's. Use regular garlic if needed.
• 3/8 Cup Honey
• 1/4 Cup Sriracha Sauce
• 1/4 Cup Soy Sauce
• 1/4 Cup Rice Vinegar
• Juice of 1 Whole Lime
• Juice of 1 Whole Orange
• Big Pinch of Black Pepper add last after testing for heat level
• Pinch of Red Chili Flake add last after testing for heat level
• 1/4 Cup Cilantro Chopped for garnish

Instructions

Asian Glaze Preparation

1. Add the sesame seed oil, ginger, and garlic to a small sauce pan. Simmer for 5 minutes.
2. Mix in all other ingredients besides black pepper and chili flake. Simmer for about 20 minutes, until it reduces down into a syrupy viscosity.
3. Taste, then add black pepper and red chili flake to desired spice level. I like a big pinch of each.
4. Keep for several weeks in the refrigerator
   

Grill the Chicken Wings

1. Mix up the BBQ Rub
2. Clean - rinse and dry your chicken wings - the drying is important to create crispy wings
3. Rub - season the Chicken Wings on all sides
4. Slow Cook - grill or smoke the chicken wings over indirect heat at 400 F for about 45 - 60 minutes. Turning the chicken wings every 15 min until they have a nice golden color start to develop.
5. Finish Hot - grill over high direct heat on each side to crisp the chicken wings. If your grill is very hot, this may only take 30 sec on each side, but could take a few minutes a side if not so hot.

6. Glaze- coat the chicken wings with the Asian Glaze and enjoy!  Sprinkle with cilantro for some brightness.