Grilled Asian Style Sticky Wings
Prep time
Cook time
Total time
Grilled Asian Style Sticky Wings
Recipe type: Appetizer
Cuisine: American
Serves: Varies
For the Wings:
  • About 2 to 3 pounds of chicken wings (depending on how large of a crowd you are feeding - estimate 6 to 8 wings per person).
For the Dry Seasoning on the Grill:
  • 2 Tablespoons salt
  • 1 Tablespoon freshly ground pepper
For the Asian Sticky Sauce:
  • About 1 tablespoon freshly grated ginger
  • 3 Cloves freshly grated garlic
  • ⅓ Cup Asian sesame oil
  • ¾ Cup Tamari sauce
  • ⅓ Cup honey
  • 2 Tablespoons Hoisin sauce
  • 2 Teaspoons brown sugar
  • 1 Teaspoon chili oil (or if you can't find it 1 teaspoon smoked paprika to 2 tablespoons safflower oil)
  • 1 Teaspoon rice vinegar
  • 1 teaspoon Corn starch
  • ⅛ Cup soy sauce
  • Bunch of green onions
  • Red pepper flakes to taste
To Prepare the Asian Sticky Sauce:
  1. Grate ginger and garlic into small bowl and set aside.
  2. Wash green onion and pat dry with paper towel, cut off bottom white roots and any tops that look bad from 2 of the green onions (safe the rest for garnish), set aside.
  3. In a medium sauce pan add all other ingredients for Asian Sticky Sauce and combine well with whisk. Add grated ginger, garlic, green onion and a pinch of red pepper flakes (like it spicy - add another pinch!), bring to a boil, stirring occasionally to avoid sticking of the sugar to the bottom of the pan, reduce to simmer for 5 to 8 minutes, remove from heat, remove green onion from pan and discard, cover pan with lid and set aside.
To Prepare the Wings:
  1. Using a charcoal chimney starter set up a charcoal grill with a hot zone and a safe zone, by banking the lit coals to one side of the grill. If using a gas grill set up a high heat side and a low heat side.
  2. Place raw chicken wings on the safe side of the grill and spring some of the dry seasoning on the wings until lightly coated. Rake wings from safe side to hot side until chicken begins to render but not burn, if flare ups happen move wings to safe side, repeat until wings are consistently browned with a little char but not burnt.
  3. Using tongs, remove wings form grill to a sheet pan with a wire rack and arrange them so that they are one layer and not overlapping (depending on how many wings you are making you may need 2 pans).
  4. Place wings in a 375 degree oven for 15 to 20 minutes or until the internal temperature of the wings reaches 165 degrees.
  5. Pour a small amount of wing sauce in a bowl and in batches toss wings in sauce, add more sauce and wings till all wings have been coated.
  6. Sprinkle wings with sesame seeds and chopped green onion (reserved from earlier).
  7. Serve and enjoy!
Recipe by Mamma Rocks the Kitchen at