These Asian Style Chicken Wings are smoked until the skin is crispy and the meat is tender, then tossed in a spicy chili garlic sauce with soy, lime, ginger, and sesame. Finished on the smoker until caramelized, these wings are sticky, smoky, and full of flavor. Perfect for game day or weeknight grilling, this easy recipe takes chicken wings to the next level!
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Recipe Highlights
- ⏱️ Ready in: 1 hour
- 🍽️ Serves: 4-6 as an appetizer
- 👩🏽🍳 Difficulty: Easy
- 🥘 Smoker Favorite: Wings are smoked low and slow, then tossed in a chili garlic soy-lime sauce.
Asian Chicken Wings
These Asian-style wings bring something a little different to the table! We were inspired to make this recipe after eating at Crispy Gai in Portland, Maine. Those sauces were so full of flavor that we came home inspired to make our own version.
We don’t cook a lot of Asian-inspired recipes on the blog, but this gave us the chance to mix things up while still staying true to our Southern roots. Instead of deep frying, we threw the wings on the smoker using our Smoked Chicken Wings recipe as the base.
The sauce is really what makes these wings shine though. It’s sticky, garlicky, and a little spicy. Bonus tip: Simmer down the leftover sauce with a cornstarch slurry and use it as a glaze for salmon, chicken, or even veggies.
If you’ve been craving wings that go beyond the usual BBQ or buffalo (or in our case, buffaque wings), these Asian chicken wings are a must-try. They’ve got the flavor and the smoke that makes them truly ours.
Reasons to Try This Recipe
- Crispy, smoky wings: The smoker gives the chicken wings crispy skin on the outside while keeping the meat juicy and tender inside.
- Bold flavors: Soy sauce, rice wine vinegar, sesame oil, and garlic chili sauce bring the perfect balance of savory, tangy, and spicy.
- So good you’ll want more: The wing sauce is so tasty, you’ll be tempted to bottle it up and pour it on everything from chicken to salmon.
Ingredients
- Chicken Wings: We used whole chicken wings for this recipe. You can follow our Smoked Chicken Wings recipe for extra tips on prepping and smoking wings. If you prefer, you can separate the wings into flats and drumettes before cooking.
- Chili Garlic Sauce: We like to use Huy Fong Chili Garlic Sauce (the same company that makes the famous sriracha). It’s garlicky, spicy, and has just the right tang. If you can’t find it, sambal oelek or sriracha can be used in its place.
- BBQ Rub: The BBQ rub isn’t pictured in the ingredient shot, but we seasoned the chicken using a homemade blend of salt, black pepper, garlic, onion, paprika, chipotle powder, and a little sugar. It's a sweet, smoky, savory blend that works on wings, pork, chicken, and more.
See the recipe card below for full information on the ingredients and quantities.
How to Make Asian-Style Chicken Wings (Step-by-Step)
Step 1: Place wings in a large bowl, sprinkle with BBQ rub, and let sit 10–15 minutes.
Step 2: Preheat smoker (or grill for indirect cooking). Place wings on smoker and cook until they reach 165℉ internal temperature.
Step 3: Prepare chili garlic sauce. In a mixing bowl, add brown sugar and pour in soy sauce.
Step 4: Add lime juice.
Step 5: Add chili garlic sauce.
Step 6: Add rice wine vinegar.
Step 7: Add sesame oil.
Step 8: Add grated ginger and minced garlic.
Step 9: Stir to combine until sugar is dissolved. Set aside until ready to use.
Step 10: Take wings off smoker when done.
Step 11: Pour chili garlic sauce on wings in a large bowl.
Step 12: Toss to coat wings evenly.
Step 13: Return to smoker at 300℉ for 5–10 minutes, until the chili garlic sauce caramelizes.
Step 14: Garnish with sliced green onions and toasted sesame seeds before serving.
Expert Tips for Perfect Wings
- Whole vs. Cut Wings – We used whole wings, but you can separate into flats and drumettes if you prefer. Just keep cooking times consistent.
- Pat Dry Before Seasoning – For crispier skin, pat the wings dry with paper towels before adding the BBQ rub. This helps the seasoning stick better.
- Adjust the Heat: Garlic chili sauce adds a nice kick, but you can adjust the spice level by using more or less. For milder wings, cut it with extra brown sugar or honey.
- Caramelize the Sauce: That final step of returning the wings to the smoker at a higher temp locks in the sauce and gives the wings a sticky, glossy finish.
- Garnish: Fresh green onion and toasted sesame seeds not only add flavor but also make the wings look restaurant-worthy.
What to Serve with Asian Inspired Chicken Wings on Game Day
When it comes to game day, wings are just the beginning. Pair these Asian-style chicken wings with a spread of flavorful, crave-worthy dishes:
- Oxtail Chili Cheese Fries: Inspired by the legendary version from Bachi Burger in Las Vegas, these fries are loaded with tender, slow-braised oxtail chili and topped with a fried egg and spicy mayo sauce.
- Seafood Egg Rolls: Crispy on the outside, packed with shrimp, crab, and crawfish on the inside. These rolls bring a fresh, crunchy balance to the saucy wings.
- Pork Belly Burnt Ends: Juicy, smoky, and melt-in-your-mouth tender, pork belly is an indulgent addition to any game day platter.
Asian Chicken Wing Recipe FAQs
The sauce! Soy sauce, garlic chili sauce, ginger, sesame oil, and lime juice give these wings a balance of salty, sweet, tangy, and spicy flavors often found in Asian-inspired dishes.
Yes! You can bake them in the oven at 400℉ on a wire rack until they reach 165℉, then toss with the sauce and finish under the broiler for a few minutes to caramelize.
They have a medium kick from the garlic chili sauce. If you want them milder, reduce the chili sauce or add a little honey or brown sugar. For extra heat, add more chili sauce or a pinch of crushed red pepper.
Store cooled wings in an airtight container in the fridge for up to 3–4 days or freeze for up to 2 months. Reheat in the oven or air fryer to keep the skin crisp.
Try These Chicken Wing Flavors Next
If you loved these chili garlic chicken wings, you’ll want to try:
If you tried this Asian Style Chicken Wings recipe or any other recipe on our blog, consider leaving us a 🌟 star rating and let us know how it went in the 📝 comments.
📖 Recipe
Asian Style Chicken Wings with Chili Garlic Sauce
Ingredients
- 12 whole chicken wings
- ¼ cup BBQ rub
- ½ cup soy sauce
- ¼ cup fresh lime juice
- 3 tablespoons light brown sugar
- 2 tablespoons garlic chili sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 1 tablespoon fresh grated ginger
- 1 clove garlic minced
- 3 green onions thinly sliced (for garnish)
Instructions
- Preheat smoker: Preheat smoker or set up grill for indirect cooking to 275℉.
- Season the wings: Place the wings in a large bowl, sprinkle with BBQ rub, and let sit for 10–15 minutes.
- Smoke the wings: Place the wings on the smoker and cook until they reach 165℉ internal temperature.
- Make the sauce: In a small bowl, whisk together the soy sauce, lime juice, brown sugar, garlic chili sauce, rice wine vinegar, sesame oil, grated ginger, and minced garlic until the sugar dissolves. Set aside.
- Finish the wings: Increase the smoker temperature to 300℉. Transfer the smoked wings to a large bowl, pour the sauce over them, and toss until well coated. Return the wings to the smoker and cook until the sauce is caramelized, about 5–10 minutes.
- Serve: Remove from smoker and garnish with sliced green onions and toasted sesame seeds (if desired).
Notes
- Leftover Sauce: Can be simmered in a small pan and thickened with a cornstarch slurry to use as a glaze for seafood, chicken, or even veggies.
- Spice Level: Garlic chili sauce adds heat, but you can adjust to taste — use less for mild wings or add more for extra kick.
- Make Ahead: The sauce can be mixed up to a day in advance and stored in the fridge; whisk before using.
Aaron says
These two always come with great recipes that use to feed my family. The recipes are easy to follow, and I haven't used one I didn't like!
Krysten Wilkes & Marrekus Wilkes says
Thank you, Aaron! We love hearing that. If you ever have any recipe ideas or recommendations you’d like to see on the site, let us know!
Krysten says
My favorite part of this recipe is definitely the sauce. The smoked wings are delicious on their own (crispy skin with a nice smoky flavor), but the sauce takes them to the next level. It’s one of the best and most versatile Asian-style sauces I’ve ever had. The sesame oil and soy sauce are perfectly balanced, not overpowering at all. I’m already planning to use the leftovers with fish or as a dip for tempura. Simply delicious!