These Hoisin Honey-Garlic Wings are grilled to perfection with an Asian inspired sauce. Cooked and sauced, they go back onto the grill to merge the flavor. These make the perfect appetizer for just about any occasion. If you are looking for something unique for Super Bowl, these are the wings to make.
Hoisin and Honey-Garlic Wings
- 2 1/2-3 pounds chicken wings drummettes and flats
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- for sauce:
- 1/2 cup ketchup
- 1/4 cup hoisin sauce
- 1/4 cup sriracha sauce
- 1/4 cup honey
- juice of 1 large lime (or 2 small)
- 2 tablespoons brown sugar
- 1 1/2 tablespoons soy sauce
- 1 tablespoon butter unsalted
- 3-4 cloves garlic, minced
- 1/2 teaspoon grated fresh ginger
- Preheat grill for medium heat. Blot wings dry on both sides with a paper towel. Lightly season with salt and black pepper. Place onto grill grates and cook for 40 minutes. Turn after the first 8 minutes and turn again a few times during the cooking process.
- While wings are cooking, prepare the sauce. Melt butter in a medium saucepan over medium heat. Add garlic and cook for 30 seconds or until it becomes fragrant. Add remaining ingredients and bring to a light simmer. Stir, reduce heat to low and let the mixture simmer for 8-10 minutes.
- Increase heat to high (or move wings to a hotter part of the grill) toward the last 7-10 minutes of cook time. Let wings crisp up. Keep a close eye. Once they have developed a bit of a crust and have reached an internal temperature of at least 175 degrees F., remove from heat and place into a large bowl.
- Pour heated sauce over top of wings and using tongs, gently toss wings to coat. Place wings back on the grill for 3-4 minutes. Watch for burning and adjust accordingly.
- Remove from grill and serve.
- Save leftover wings in an airtight container in the refrigerator for up to 4 days after cooking. Reheat in the oven for a better texture.
Not exactly what you are looking for? Try my Best Spicy Chicken Wings.