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Hoisin Honey Wings

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These Hoisin Honey 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 Wings in bowl 1

Making Hoisin Honey-Garlic Wings

  • 2 1/2-3 pounds of chicken wings, drumettes, and flats separated
  • Salt
  • Garlic Powder
  • Black Pepper
  • Sweet chili sauce
  • Hoisin sauce (see below for gluten-free option)
  • Sriracha sauce (sub with 2 T Ketchup mixed with 2 T Frank’s Red Hot)
  • Honey
  • Reduced sodium soy sauce (Use tamari for gluten-free option)
  • Unsalted butter
  • Fresh limes (garnish)
  • Green onion (garnish)

    Grilling chicken wings:

    • Preheat grill for indirect medium heat (350 degrees F). Use apple or cherry wood for this recipe.
    • Blot chicken wings with a paper towel to remove excess moisture. 
    • Lightly season the wings with salt, black pepper, and garlic powder. 
    • Place wings onto grill grates and cook for 40 minutes. Turn after the first 8 minutes and turn a few more times during the cooking.
    Hoisin Honey Wings up close

    Glazing and serving:

    • While wings are cooking, prepare the wing glaze. Bring sauce ingredients, unsalted butter a light simmer in a pot over medium heat. Stir, reduce heat to low and let the mixture simmer for 8-10 minutes.
    • Remove pot, and stir in unsalted butter. Cover and keep warm.
    • Increase grill heat to high during the last 7-10 minutes (or move chicken wings to a hotter part of the grill) Let wings crisp up. Keep a close eye and watch for burning. 
    • Once they have developed a bit of a crust and have reached an internal temperature of at least 165 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 pan of wings back on the grill for 5-7 more minutes. Watch for burning and adjust accordingly.
    • Remove the hoisin honey wings from the grill and serve.
    • Save leftover chicken wings in an airtight container in the refrigerator for up to 4 days. Reheat in a 350 degree oven for best results.
    Hoisin Honey Wings in bowl

    TIP: Make a little extra hoisin honey Sauce

    Need a gluten-free alternative for this chicken wing recipe? 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. 

    Like this recipe? Try my Best Spicy Chicken Wings.

    Hoisin Honey Wings in bowl 1

    Hoisin Honey Wings

    These Hoisin Honey Wings are grilled to perfection and coated in a spicy Asian-style sauce. These wings will have you coming back for more!
    5 from 2 votes
    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 teaspoon black pepper
    • 1/2 teaspoon garlic powder
    • for sauce:
    • 1/2 cup sweet chili sauce
    • 1/3 cup honey
    • 1/4 cup hoisin sauce
    • 1/4 cup sriracha sauce
    • 1 1/2 tablespoons reduced sodium soy sauce
    • 2 tablespoons unsalted butter
    • 2-3 limes, quartered (garnish)
    • 2 medium green onions, sliced (garnish)

    Instructions

    • Preheat grill for medium heat. Blot wings on both sides with a paper towel. Lightly season with salt, garlic powder, and black pepper.
      Place wings onto grill grates, close lid, 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.
      Bring sauce ingredients, EXCEPT butter, to a light simmer of medium heat. After 1-2 minutes, reduce heat to low, and continue simmering sauce for another 8-10 minutes, stirring occasionally. If the sauce is too thick, add 1-2 tablespoons water.
      Remove pot from heat, and stir in butter. Cover and keep warm.
    • Increase heat to high (or move wings to a hotter part of the grill) during the last 7-10 minutes of cooking. 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 165 degrees F., remove from heat and place into a large disposable aluminum pan or grill safe baking tray.
    • Pour heated sauce over the wings. Use tongs to gently toss wings. Place the pan of wings back on the grill for 5 minutes. Watch for burning and adjust accordingly.
    • Remove wings from grill, garnish with green onion and lime wedges, and serve.
    • Save leftover wings in an airtight container in the refrigerator for up to 4 days after cooking. Reheat in a 350 degree oven until warmed all the way through.

    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
    Derrick Riches
    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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