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Grilled Szechuan Chicken Wings

Grilled Szechuan Chicken Wings

Derrick Riches
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Appetizer, Main Course
Cuisine Chinese
Servings 4 people


  • 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


  • 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.


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