These amazing grilled chicken wings that are tossed in a sweet honey chili garlic sauce are the perfect appetizer for any party or get together.
This is a sponsored conversation written by me on behalf of Franke Kitchen Systems. The opinions and text are all mine.
These, along with homemade chili, are a great appetizers to serve up to family and friends for a party or better yet a football game. These are incredibly easy to make and can really pack a punch with fun flavor combinations. If you are looking for the tastiest appetizer around, then these are for you.
MARINADE FOR GRILLING
There are several different kinds of marinades from a simple dry rub to a sweet brine, or to my hoison-sesame marinade that packs a delicious punch in the flavor department.
Start off the marinade by whisking together some hoison sauce, soy sauce, fish sauce, sesame oil and rice wine vinegar until it is emulsified.
Next, submerge the chicken into the marinade and refrigerate for at least 30 minutes.
- CHEF TIP: My general rule of thumb for all marinades is over night to infuse as much flavor as possible. If you have the time to do it, then do it!
WHAT TEMPERATURE SHOULD I GRILL THEM AT
When it comes to grilling them, I believe anywhere in between 400° and 450° is optimal, especially when using a soy based marinade. I also believe that in between these temperatures it will allow you to get perfect grill marks, without burning, and being able to cook them completely through.
- CHEF NOTE: When using soy, food items and caramelize quicker than normal which means it can have a tendency to burn. Lower temperature will give you dark grill marks without charring anything.
GRILLED CHICKEN WING SAUCE
It is all about the sauce when it comes to these even if you used a marinade. The sauce should complement the marinade if one is used while not overpowering the delicious flavor of the grill or marinade.
For this tasty honey chili garlic sauce I prepped everything in my Franke Chef Center. It allows me to prep and serve everything right in the same location while keeping the rest of my kitchen clean. It is the ultimate cooking companion.
- Start by squeezing some fresh orange juice into a large bowl which will be used to toss the wings in.
- Next, whisk in the chili garlic sauce and honey until completely combined.
CHEF TIP: If the flavor of the sauce is to intense add in a little soy sauce and water to help break it up a little bit.
HOW TO GRILL THEM
STEP 1: Preheat the grill to 400° to 450°.
STEP 2: Place the wings right from the marinade onto the hot grill grates and cook for 10-12 minutes per side.
- CHEF NOTE: The wings should have dark grill marks when flipping over.
STEP 3: Remove them from the grill and place directly into honey chili garlic sauce.
STEP 4: Add sesame seeds, sliced green onions and cilantro to the top of the chicken wings and mix until combined.
STEP 5: Serve!
ARE THEY BAD FOR YOU
These are a much healthier alternative to battered and fried chicken wings. The main source of fat in them is the skin, which can be removed for an even healthier alternative.
HOW DO YOU KNOW IF THEY ARE COOKED
They are cooked when they reach an internal temperature of 165°. While that is standard, I believe in carry over cooking which is where the wings continue to cook even though they have been removed from the grill.
For an extremely tender juicy cooked through wing, remove them from the grill at 155° and let them sit at room temperature for 3 to 4 minutes before tossing in the chili garlic sauce.
- CHEF TIP: Another simple way to tell if they are cooked is by simply slicing into the middle and ensuring all of the meat is white without any pink.
WHAT DO THEY GO WITH
Since these have an Asian flare to them, I served them up with rice cracked and orange sliced but they typically go well with the following:
- Celery sticks
- Carrot sticks
- Ranch dressing
- Blue cheese dressing
These are absolutely fantastic and are perfect to serve up all football season long!
REHEATING: To reheat the them, place them on a cookie sheet tray lined with parchment paper, cover in foil and bake in the oven at 375° for 10 to 12 minutes or until warm. You can also reheat by cooking on the grill for a few minutes or in the microwave.
STORING AND FREEZING: Cover them and keep them in the refrigerator for up to 4 days. To freeze cover with all of the sauce and keep them in the freezer for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
*Loving these Grilled Chicken Wings? Check out my Beer Cheese Pretzel dip is a must try, and be sure to drop me a comment below and a rating if you’ve had the chance to make this.*
Grilled Chicken Wings Recipe with Honey Chili Garlic Sauce
- 1 cup hoison sauce
- 2 tbsp rice wine vinegar
- 3 tbsp soy sauce
- 1 teaspoon fish sauce
- 1/4 cup of sesame seed oil
- 4 pounds of trimmed chicken wings
- 3 tbsp chili garlic paste
- 1/4 cup of honey
- juice of 2 oranges
- sliced green onions for garnish
- fresh cilantro leaves for garnish
- sesame seeds for garnish
- Preheat the grill to 400° to 450°.
- In a large bowl whisk together hoison sauce, vinegar, soy, fish sauce and sesame oil until combined. Once mixed combine with chicken wings and marinate in the refrigerator for at least 30 minutes or over-night.
- Once marinated remove the chicken from the marinade and cook on a hot grill until dark grills marks have formed and cooked through, about 10-12 minutes per side.
- Once the wings are cooked, remove them from the grill and set aside. In a separate large bowl, whisk together chili sauce, honey and orange juice. Next toss the cooked wings in this mixture until the wings are completely coated.
- Serve the wings on a large platter and garnish with sliced green onions, cilantro leaves and sesame seeds. Optional garnish: orange slices and rice crackers.
- My general rule of thumb for all marinades is over night to infuse as much flavor as possible. If you have the time to do it, then do it!
- When using soy, food items and caramelize quicker than normal which means it can have a tendency to burn. Lower temperature will give you dark grill marks without charring anything.
- If the flavor of the sauce is to intense add in a little soy sauce and water to help break it up a little bit.
- The wings should have dark grill marks when flipping over.
- Another simple way to tell if the chicken wings are cooked is by simply slicing into the middle and ensuring all of the meat is white without any pink.