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Hoisin Honey-Garlic Wings

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These Hoisin Honey-Garlic Wings are grilled to perfection and basted with a delectable Asian-inspired sauce. These wings make the perfect appetizer for any occasion. If you are looking for something unique for Super Bowl or casual events, these hoisin honey-garlic wings are definitely the dish to make!

Hoisin Honey-Garlic Chicken Wings

Making Hoisin Honey-Garlic Wings

  • 2 1/2-3 pounds chicken wings, drummettes and flats
  • Salt
  • White pepper
  • Ketchup
  • Hoisin sauce (see below for gluten-free option)
  • Sriracha sauce
  • Honey
  • Lime (fresh limes)
  • Soy sauce
  • Unsalted butter
  • Garlic (sub with garlic powder 1/2 teaspoon garlic powder)
  • Fresh ginger (sub with 1/4 teaspoons ginger powder)

old bay chicken wings

Grilling chicken wings:

  • Preheat grill for indirect medium heat.
  • Blot wings dry with a paper towel. 
  • Lightly season with salt and white pepper. 
  • Place wings onto grill grates and cook for 40 minutes. Turn after the first 8 minutes and turn a few times again during the cooking process.

Glazing the chicken wings:

  • While wings are cooking, prepare the wing glaze. 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 disposable aluminum pan.
  • Pour heated sauce over the chicken wings. Using tongs, gently toss to coat. Place wings back on the grill for 5 minutes. Watch for burning and adjust accordingly.
  • Remove the hoisin honey-garlic wings from the grill and serve.
  • Save leftover chicken wings in an airtight container in the refrigerator for up to 4 days after cooking. Reheat in the oven for a better texture.

Need a gluten-free alternative? Simply replace the hoisin sauce and soy sauce with gluten-free alternatives. Bear in mind that gluten-free hoisin is harder to find in grocery stores, so and you might need to order it online. 

Hoisin Honey-Garlic Chicken Wings

Hoisin and Honey-Garlic Wings

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. 
Photo by: brebca/Depositphotos
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: American Food, Fusion
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6 People
Calories: 338kcal
Author: Sabrina Baksh

Ingredients

  • 2 1/2-3 pounds chicken wings drummettes and flats
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • for sauce:
  • 1/2 cup ketchup
  • 1/3 cup honey
  • 1/4 cup hoisin sauce
  • 1/4 cup sriracha sauce
  • juice of 1 large lime (or 2 small)
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon butter unsalted
  • 3-4 cloves garlic, minced (sub with 1/2 teaspoon garlic powder)
  • 1 teaspoon grated fresh ginger (sub with 1/4 teaspoon ginger powder)

Instructions

  • 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.

Notes

Notes:
Looking for a gluten free alternative? Simply replace the hoisin sauce and soy sauce with gluten free alternatives. Bare in mind that gluten free hoisin is harder to find in grocery stores, so you might need to order it online. As far as soy sauce goes, look for a low-sodium tamari. 

Nutrition

Calories: 338kcal | Carbohydrates: 27g | Protein: 20g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1349mg | Potassium: 276mg | Fiber: 1g | Sugar: 23g | Vitamin A: 274IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 1mg

Like this recipe? Try my Best Spicy Chicken Wings.

Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.

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