Asian Style Chicken Wings with Chili Garlic Sauce

5 from 1 vote

Asian Style Chicken Wings with Chili Garlic Sauce

Crispy smoked chicken wings tossed in a bold chili garlic sauce made with soy, lime, ginger, and sesame. Sticky, flavorful, and perfect for game day or backyard grilling.

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer

Cuisine: Asian, Barbecue

Servings:

Calories: 499kcal

Author: Krysten Wilkes & Marrekus Wilkes

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.

Nutrition