Grilled Chicken Wings with Chili Garlic Sauce
User Reviews
5.0
18 reviews
Excellent
Grilled Chicken Wings with Chili Garlic Sauce
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These Grilled Chicken Wings with chili garlic sauce, honey, and fresh orange juice are always a crowd-pleaser at my gatherings. They come together in about 30 minutes and make a great appetizer for any party. I love how the sweet and tangy sauce coats every crispy wing perfectly.
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Ingredients
- 3/4 cup hoisin sauce
- 2 tablespoons rice wine vinegar
- 3 tablespoons soy sauce
- 1 teaspoon fish sauce
- 1/4 cup sesame seed oil
- 4 pounds chicken wings
- 1/4 cup Chili garlic sauce
- 1/4 cup honey
- Juice of 2 oranges about, 1/3 to 1/2 cup
- sliced green onions for garnish , optional
- Fresh cilantro leaves for garnish , optional
- Sesame seeds for garnish , optional
Instructions
- Preheat the grill to 400° to 450°.
- In a large bowl whisk together hoisin sauce, vinegar, soy, fish sauce, and sesame oil until combined. Once mixed combine with chicken wings, cover, and marinate in the refrigerator overnight or for at least 4 hours.
- Once marinated, remove the chicken from the marinade and cook on a preheated grill until dark grill marks have formed and the chicken is cooked through, about 10-12 minutes per side.
- Once the wings are cooked, remove them from the grill and set aside to rest.
- 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 optional sliced green onions, cilantro leaves, and sesame seeds. Additional optional garnish: orange slices and rice crackers.
Notes
- I recommend for making my grilled chicken wings with chili garlic sauce is to let them marinate overnight if you can. I’ve rushed it before with just a quick marinade, and while they still turn out tasty, giving them that extra time really lets the flavors soak in.
- Grilling: When using soy, food items and caramelize quicker than normal which means it can tend to burn. The lower temperature of the grill will give you dark grill marks without charring anything.
- Sauce Tip: If the sauce's flavor is too intense, add a little soy sauce and water to help break it up.
- Temperature Check: Wings are cooked when they reach an internal temperature of 165°.
- Visual Doneness Check: Another simple way to tell if they are cooked is by simply slicing into the middle and ensuring all the meat is white without any pink.
- Make-Ahead: You can make these up to 1 hour ahead of time. Keep them warm, covered with foil on a sheet tray lined with parchment paper in the oven at 200°.
- How to Store: 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.
- How to Reheat: To reheat them, place them on a cookie sheet tray lined with parchment paper, cover them in foil, and bake in the oven at 375° for 10 to 12 minutes or until warm.
- When using soy, food items and caramelize quicker than normal which means it can tend to burn. The lower temperature of the grill will give you dark grill marks without charring anything.
Nutrition Information
Show Details
Calories
129kcal
(6%)
Carbohydrates
6g
(2%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
32mg
(11%)
Sodium
309mg
(13%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
60IU
(1%)
Vitamin C
1mg
(1%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Wings
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 309mg | 13% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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