Sticky Asian Grilled Chicken Wings Recipe

I love the bold Korean-inspired flavors in this recipe: gochugaru chili flakes, toasted sesame oil, garlic, and soy. These Grilled Asian-Style Chicken Wings are grilled to get a crisp exterior, finished with just enough spicy-sweet sauce so each bite is perfectly balanced. Use Sriracha for a quick spicy kick, or swap in gochujang paste for a deeper, more traditional Korean profile. Serve with crisp cucumber slices to cool the palate, and keep extra sauce handy—you’ll want every last drop.

These wings make an easy appetizer for gatherings. If serving a crowd, make extra sauce so everyone can dip to their liking.

Ingredients

• 12 chicken wings (drummettes and wingettes), defrosted
• 1 teaspoon white pepper
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt

For the spicy wing sauce

• 5 teaspoons seasoned rice vinegar
• 2 tablespoons toasted sesame oil
• 2 tablespoons low-sodium soy sauce
• 4 teaspoons Sriracha (or gochujang paste for a more authentic flavor)
• 1 teaspoon Korean chili flakes (gochugaru)
• 5 teaspoons sugar or honey
• 1 teaspoon toasted sesame seeds (black, white, or mixed)
• 1/2 teaspoon cornstarch (optional, to thicken)
• Pinch of salt

Optional: 1/2 teaspoon ground ginger in the sauce adds warmth, but it’s tasty with or without.

Grilling the chicken wings

Preheat your grill to medium-high, about 425°F. Pat the wings dry, then season both sides with garlic powder, ground white pepper, and kosher salt.

Grill the wings, turning regularly, until the skin is crisp and they reach an internal temperature of 165°F. While the wings cook, make the sauce so it’s ready when the wings finish.

How to bake the chicken wings

Preheat the oven to 425°F. Season wings with white pepper, garlic powder, and salt. Arrange wings on a rimmed baking sheet lined with parchment in a single layer to encourage crisping. Bake 45 minutes, turning halfway through. When done, toss wings in the spicy Asian wing sauce until fully coated and serve.

Air-fryer

Air-fry according to your air-fryer’s instructions, working in batches if needed. Keep wings warm until ready to toss with sauce.

Spicy Asian wing sauce

In a small nonstick saucepan, combine rice vinegar, toasted sesame oil, soy sauce, Sriracha (or gochujang), gochugaru, sesame seeds, sugar (or honey), and a pinch of salt. Warm gently until the sugar dissolves and the flavors meld, whisking to combine. Keep the sauce warm.

To thicken slightly, mix 1/2 tablespoon cornstarch with a little cold water, then stir into the sauce while heating until it reaches your desired consistency.

Toss the cooked wings thoroughly in the warm sauce so each wing is evenly glazed. Serve in a bowl with extra sauce on the side for dipping.

How to make ahead

You can prepare these ahead so grilling is quick. Toss wings with the salt, pepper, and garlic powder mixture, cover tightly, and refrigerate until 30 minutes before grilling. Remove from the fridge and let sit at room temperature for 30 minutes before cooking.

Make the sauce in advance and refrigerate. If using the same day, bring the sauce to warm before tossing with the wings.

How to serve, store, and reheat

Garnish with extra toasted sesame seeds, gochugaru, and finely chopped scallions. These wings are great for game day, summer grills, or a casual weeknight dinner alongside a cucumber salad.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a 350°F oven: arrange wings on a parchment-lined rimmed baking sheet, cover loosely with foil to retain moisture, and heat until warmed through.