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Asian BBQ Sauce Covered Chicken Wings

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Jason and I have been making these wings for so long, I can’t remember the first time we made them. It has to have been at least 15 years ago, and I think we started by baking them in the oven.

When we finally got our own Big Green Egg in 2008, we started to grill them, and we have never gone back to cooking them any other way.

We took them to a church potluck one time and they were gone in seconds!  These wings are so yummy that this became my primary “go-to” recipe for events.

Adapt, adjust, accommodate. Those would be the three words you will think of when you think of these wings.

  1. Adapt. Some people love a little extra tang in the sauce and will add a smidge more vinegar.
  2. Adjust. One of my friends added cayenne pepper flakes to the sauce to give it a bit more of a kick.  I am not a big fan of hot spices, so I kept it out.
  3. Accommodate. When we first starting making these, Spencer was a very picky eater, so I would add more ketchup to make it sweeter in hopes that he would like them – he did! As he has grown older, that just isn’t needed anymore and he starts eating them as soon as they cool enough to touch.

Most importantly, have fun with this recipe and share how you tweaked it for your family!  I would love to hear what you did with this!


Chicken Wings with Asian Sauce

Asian Sauce Covered Chicken Wings

Scrumptious Chicken Wings with Sweet Asian Sauce
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 313kcal

Ingredients

Chicken

  • 1 large package of chicken wings

Asian BBQ Sauce

  • 1/4 cup Ketchup
  • 2 tablespoons Soy Sauce
  • 1 1/2 tablespoons Brown Sugar
  • 1 tablespoon Rice Vinegar
  • 2 Green Onions

Instructions

Chicken Wings

  • Set up the Big Green Egg for direct heat (no plate setter) and dial in your temperature to around 350 degrees.
  • Place chicken wings directly on the metal grate and close the lid.
  • After seven minutes, turn the wings over and rearrange them if you find hot spots in the BGE.
  • After another seven minutes, the wings should be ready to remove, but check the temperature of the meat to verify.

Note: I find that there are almost always hot spots in the charcoal so one portion of the grill will get much hotter than another area. I compensate for that by moving the wings around at the half-way point.

    BBQ Sauce

    • In a bowl, combine and whisk all ingredients except for the green onions.

    Coating the Chicken

    • When the chicken is done, place the cooked wings into a large bowl
    • Pour the Asian BBQ sauce over the wings and use a soft spatula to scrape all of the sauce out of the mixing bowl
    • Gently toss the chicken to coat all the pieces
    • Chop the green onions and sprinkle them on the coated chicken
    • Serve!!!!

    Nutrition

    Serving: 4servings | Calories: 313kcal | Carbohydrates: 9g | Protein: 23g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 730mg | Potassium: 273mg | Sugar: 7g | Vitamin A: 315IU | Vitamin C: 2.6mg | Calcium: 23mg | Iron: 1.5mg
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