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Grilled Szechuan Chicken Wings - BBQ & Grilling with Derrick Riches

Grilled Szechuan Chicken Wings

There are so many great ways to prepare chicken wings. These Szechuan Chicken Wings are grilled, of course. They start with a flavorful rub and then get doused in a rich and slightly spicy sauce.  What you get is a fantastic flavor that makes these wings stand out above all others. Try smoking these wings for even more flavor.

Grilled Szechuan Chicken Wings

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Appetizer, Main Course
Cuisine: Chinese
Keyword: chicken wings
Servings: 4 people
Author: Derrick Riches

Ingredients

  • 25 wings both flats and drumettes
  • 2 teaspoons salt
  • 2 teaspoons onion powder
  • 1 1/2 teaspoons Chinese five spice powder
  • 1/2 teaspoon white pepper
  • Chopped green onion or toasted sesame seeds garnish, optional

For sauce:

  • 1 1/4 cups chicken broth
  • 1/4 cup low sodium soy sauce or tamari
  • 1/4 cup red wine vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons Asian chili sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons cornstarch
  • 4 cloves garlic minced
  • 1 teaspoon grated ginger

Instructions

  • To make sauce: Bring soy sauce, red wine vinegar, balsamic, brown sugar, garlic, and ginger to a simmer over medium heat, for a minute or two. Stir.
  • Combine cornstarch with chicken broth and add to mixture. Increase heat to medium-high and whisk together until nice and thick. Reduce heat one more to low, and let the sauce simmer for 1 minute. Remove pot from heat, cover and keep warm.
  • Heat grill to around 375 degrees F.
  • Blot chicken wings dry with a paper towel. Combine rub ingredients and coat wings liberally in seasoning.
  • Place onto grill and cook for 30-35 minutes or until the internal temperature reaches 180 degrees F. They should be nice and crunchy at this temperature range.
  • Remove wings from grill and place it into a large clean bowl. Reheat Szechuan sauce if necessary. Add a tablespoon or two of water to thin it out if it appears too thick. Pour warm sauce over cooked wings. Toss to coat and transfer to a serving platter. Top with garnish and serve.

Notes

If you choose to brine your wings, do not use salt from the rub recipe.

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