Do you love Crispy Grilled Chicken Wings? Perfect for the summer bbq grilling season. This recipe tastes much better than oven baked wings, especially when cooked over real charcoal briquettes. Chicken skewers with that smokey, charcoal flavor, yes please!
Ingredients for Asian Wings
- Whole Chicken Wings - this means the drumstick and the ringette are still attached together
- Soy Sauce - for flavor, color and saltiness
- Garlic - for spicy flavor and aroma
- Ginger - peppery and pungent
- Onion - optional but I love added an extra flavor boost!
Asian Chicken Marinade
This Asian marinade is so easy to make, with ingredients you will already have in your pantry. Soy sauce, sliced onion, garlic and ginger, that's it. For this recipe, I used the minced garlic and minced ginger in a jar, but you can chop real garlic and ginger.
This marinade is super easy to make. The key for the flavor to penetrate right through is to marinate the chicken wings overnight in the fridge. I throw all the ingredients into a Ziplock bag, which is fast and easy to clean up afterwards.
How to Cut Chicken Wings
You can buy chicken wings that are already cut into wingette and drumette, the kind you order in restaurants. However, it's much cheaper to buy the typical whole chicken wing that you roast in the oven. You don't have to cut the wingtips off, they just tend to burn fast when on the bbq and don't look appetizing.
It's easy to slice off the wing tip (at the joint), and cut in half at the middle joint. Locate the joint, using a sharp knife, cut through. I only cut the thin wing tip off, because it's easier to thread the wings when they are connected. Plus when the grilled chicken wings are cooked, they come apart very easy on my plate. Save the wing tips and throw them into the freezer to use to make an Instant Pot Chicken Broth.
How to Marinate Chicken Wings
When you marinate chicken wings, they need to be marinated overnight in the fridge. If you're in a hurry you can marinate them for 4 hours before using, but you get better flavor the longer they marinate. You can marinate them in a metal or glass bowl covered in cling wrap.
I use Ziploc bags to hold the chicken and Asian marinade. Give the Ziploc bag a shake every few hours, just to mix through the flavors through the chicken. Most importantly, keep the chicken in the fridge until you are ready to start cooking.
Crispy Grilled Chicken Wings
Now that you've marinated the cut chicken wings, it's time to decide how you're going to cook them. Here are my 2 favorite methods for Crispy Grilled Chicken Wings.
Gas Bbq
The easy option is to use your gas barbecue and throw them on the hot grill to cook. This how I make them in a hurry, or on a weeknight dinner.
- Marinate you chicken wings - remove any onion pieces that might be left on the wings from the marinade
- Remove wings from the fridge to bring up to room temperature (no longer than 15 minutes)
- Preheat your gas bbq until hot (around 400°F/200°C)
- Place wings over Direct Heat for about 10 minutes, flipping them half way through.
- Chicken Is safe to eat when the internal temperature reaches 165°F/75°C in the thickest part of the wing.
- Remove from heat and serve right away
Grilling Over Charcoal
When I have more time, I use charcoal briquettes to make a real smokey meal. Meat cooked over coals are much tastier than a regular bbq. I often cook with meat on skewers over coals. Making Lamb Shashlik is something we often make as Russians, and skewering chicken wings is the perfect addition.
- Prepare your charcoal fire in a chimney starter. PRO TIP: Don't tip into the base of your bbq until all the charcoals are white. This will take around 15-20 minutes.
- Don't evenly spread the charcoals over the base of your bbq. The chicken wings will space to cook over Indirect Heat and then Direct Heat to finish them off nice and crispy.
- Skewer the chicken wings onto skewers, and place over Indirect Heat for about 20 minutes.
- Finish by crisping up about 5 minutes per side over direct heat. Keep an eye so it doesn't burn, it happens very fast!
- Chicken Is safe to eat when the internal temperature reaches 165°F/75°C in the thickest part of the wing.
What to Serve with Grilled Chicken Wings
- Russian Potato Salad
- Crispy Asian Potatoes
- Corn on the Cob with Herb Butter
- Sweet Pepper Salad
- Bean Salad for Large Parties
- Broccoli Salad with Bacon
- Asian Snow Peas
My Best Grilled Recipes
- Lamb Skewers - Shashlik
- Grilled Lobster
- Garlic Butter Grilled King Prawns
- Bbq Grilled Zucchini Ribbons
- Baby Octopus with Chorizo
- Mediterranean Pork Kabobs
Whether you're enjoying Grilled Chicken Wings on your Bbq, or on metal skewers, this recipe is a keeper. So easy to make, flavored through to the bone, a great summer bbq recipe. Bon Appetit! Приятного аппетита!
Ingredients
- 2 lbs /1kg chicken wings
- ½ cup soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 small onion sliced optional
- ziplock bag
Instructions
- Remove the wingtips from the chicken wings.
- Place the chicken wings, soy sauce, garlic, ginger and sliced onion into the ziplock bag. Allow to marinate overnight in the fridge.
- Prepare a charcoal fire. When the bbq briquettes are white and hot. Spread them evenly over ½ the bbq to allow for a cool spot on the grill.
- Pierce 3 whole chicken wings onto metal skewers. Place over indirect heat for about 20 minutes, while flipping them. Move over to direct heat of bbq to crisp up for about 5 minutes. Keep an eye on it, it can quickly burn. Chicken Is safe to eat when the internal temperature reaches 165°F/75°C in the thickest part of the wing.
- Remove from heat and serve immediatley.
Video
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