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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 (omit if you've brined the wings beforehand)
  • 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 to low, and let the sauce simmer for -2 minutes, stirring often. 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. Omit salt from the rub if you've brined the wings. Coat wings liberally in seasoning.
  • Place onto the grill and cook wings for 30-35 minutes, or until they reach an internal temperature reaches 180 degrees F. They should be nice and crunchy.
  • Remove wings from grill and place it into a large clean bowl. Reheat Szechuan sauce if it has cooled. Add a tablespoon or two of water to thin it out if it is too thick. Pour warm sauce over cooked wings. Toss to coat and transfer to a serving platter. Top with garnish and serve.


Photo by: LAWJR from Pixabay
Keyword chicken wings