Asian Chicken Wings

You'll love these Asian Chicken Wings, crispy on the outside, juicy and flavorful on the inside. Easy to make with everyday ingredients, perfect for dinner, a bbq or a snack. Prepared 4 different ways, Skewered over Charcoal, Grilled on a Gas Bbq, Oven Baked or with Air Fryer instructions, something for everyone!

Ingredients for Asian Wings

• Chicken Wings - either whole wings or cut into wingettes and drumettes
• 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!

How to Cut Chicken Wings

It's a lot cheaper to buy a whole chicken wing and cut into drumettes, wingettes and tips. You'll need a sharp knife to slice through the joints. Alternatively, you can cut only the wing tips off, and keep the drumettes and wingettes connected (as pictured), it's your choice.

1. Place wing on a cutting board and locate the joint between the drumette and wingette.
2. Using a sharp knife, carefully slice through joint - separating the drumette and wingette.
3. Locate the joint between the wingette and tip. Carefully slice through joint.
4. Set aside the wing tips in the freezer to make an Instant Pot Soup Broth (instead of discarding)

How to Make Asian Chicken Wings

After the Chicken Wings have marinated, it's time to decide how you're going to cook them. Here are 4 methods to prepare Asian Wings the way you like them; Gas Barbecue, Charcoal Grilling, Oven Baked and Air Fryer 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.

1. Marinate - take wings from the fridge to bring up to room temperature (no longer than 15 minutes). Remove any onion pieces that might be left on the wings
2. Preheat - your gas bbq until hot - around 400°F (200°C)
3. Grill - place wings over Indirect Heat for about 15-20 minutes with lid closed, flipping them half way through to ensure even cooking
4. Crisp Up - move wings over Direct Heat for about 5 minutes, flipping constantly until skin is crispy
5. Check for Doneness - chicken Is safe to eat when the internal temperature reaches 165°F (75°C) in the thickest part of the wing.
6. Enjoy - remove from heat, glaze (optional) garnish and serve right away

Grilling Over Charcoal

When you have more time, charcoal briquettes make the tastiest Asian Wings. A perfect method to use with meat skewers, to cook in addition to Chicken Souvlaki or Lamb Shashlik.

1. Light Charcoal - use a charcoal chimney starter. PRO TIP: Don't place charcoals into bbq until all the charcoals are white. This will take around 15-20 minutes.
2. Create 2 Zones - pile hot charcoals on one side of bbq, leaving space for cooler Indirect Cooking, and a hotter zone for Direct Heat to finish them off nice and crispy.
3. Prepare Chicken Skewers - carefully holding the Chicken Wings, skewer meat onto skewers.
4. Cook - place Chicken Wing Skewers over Indirect Heat for about 20 minutes.
5. Crisp Up - finish by crisping up about 5 minutes per side over direct heat. Keep an eye so it doesn't burn, it happens very fast!
6. Check for Doneness - chicken Is safe to eat when the internal temperature reaches 165°F (75°C) in the thickest part of the wing.
7. Enjoy - remove from heat, glaze (optional) garnish and serve right away

Oven Baked Wings

1. Preheat - oven to 400°F (200°C)
2. Wire Rack - place a wire rack on a baking sheet, allowing the air to circulate around the Chicken Wings to cook and crisp
3. Arrange - place marinated Chicken Wings on a single layer on the wire rack
4. Bake - cook in oven for 35-40 minutes, flipping half way through, until they are golden and crispy
5. Check for Doneness - chicken Is safe to eat when the internal temperature reaches 165°F (75°C) in the thickest part of the wing.
6. Enjoy - remove from heat, glaze (optional) garnish and serve right away

Air Fryer Asian Wings

1. Preheat - Air Fryer to 375°F (190°C)
2. Arrange - place wings in a single layer, avoiding overlap.
3. Air Fry - cook for 20-25 minutes, shaking or flipping wings half way through cooking
4. Check for Doneness - chicken Is safe to eat when the internal temperature reaches 165°F (75°C) in the thickest part of the wing.
5. Enjoy - remove from heat, glaze (optional) garnish and serve right away

Recipe Tips and FAQs

• Marinate Longer - for a richer flavor, marinate overnight in the fridge. 4 hours is the minimum time I recommend for flavor penetration
• Don't Overcrowd - a tempting as it is to shove it all in, allow enough space for air to flow evenly around each wing
• Ziploc Bag - this makes marinating in the fridge simple and is easy to clean up
• Baking Wings: Pro Tip - toss wings with a bit of Baking Powder when baking in the oven, this helps the skin to be nice and crispy when baked in the oven
• Oil Bbq Grill Grates - spray a bit of oil over the grill to ensure they don't stick to your bbq
• Garnish Ideas - Sesame Seeds, freshly sliced Green Onions, Cilantro or thinly sliced Chili Peppers
• Serve with Dipping Sauces - for a spicy kick try Sambal Kicap, Sriracha or Gochujang Sauce, Sweet Thai Chili Sauce, or a cooler Creamy Sweet Chili Sauce, Honey Garlic or Teriyaki Sauce

Glaze for Asian Chicken Wings

To boost flavor, you can make an Asian Glaze and baste only in the last few minutes of cooking. It's easy to customize and adjust your favorite Asian flavors. Feel free to add Oyster Sauce, Hoisin, Sriracha, Gochujang or fresh sliced Chili Peppers. Here's a basic Asian glaze you can customize;

1. Mix together ¼ cup Soy Sauce, ¼ cup Honey, 2 Tablespoons Rice Vinegar, 1 Tablespoon Sesame Oil, 2 Cloves Minced Garlic, 1 Tablespoon Grated Ginger
2. Bring to simmer and reduce to low for about 5 minutes until it reduces and thickens (Optional: thicken by creating a slurry - add 1 teaspoon cornstarch and 1 teaspoon of water and mix in to thicken)

Can I Make Asian Chicken Wings in Advance?

Yes - definitely marinate in advance. You can also cook the wings in advance and reheat when ready to eat - toss in Asian Marinade before serving. The wings won't be as crispy but the time saving might be worth it.

Storage and Reheating

• Fridge - allow to cool and store in airtight container. Enjoy within 3 to 4 days
• Freezer - place in Ziploc bag, squeezing out all the air. Freeze and enjoy within 3 months. Defrost in the fridge overnight before reheating
• Reheating - warm Oven or Air Fryer to 350°F (175°C). Heating in oven will take about 15 minutes, and Air Fryer will take about 6 minutes.

Asian Chicken Wings Serving Suggestions

• Crispy Asian Potatoes
• Asian Coleslaw
• Corn on the Cob with Herb Butter
• Asian Lettuce Wraps
• Bean Salad for Large Parties
• Cauliflower Fried Rice
• Asian Snow Peas
• Easy Asian Cucumber Salad
• Pineapple Fried Rice
• Chicken Wings Stir Fry

Whether you're enjoying Grilled Chicken Wings on your Bbq, or on metal skewers, or in the Oven or Air Fryer, you'll come back to this recipe again and again. So easy to make, flavors to the bone, a tasty Chicken Wing recipe everyone will love. Bon Appetit! Приятного аппетита!

©PetersFoodAdventures.com *originally published May 2020, updated November 2024