I’ve been on a chicken wing kick lately and love trying new flavor combinations outside of your traditional wing sauce. I love any sort of Asian, spicy-sweet profile and I recently made these amazing Asian BBQ Chicken Wings that I know you will love. I would definitely recommend adding this recipe to your lineup of wing flavor options.

These Asian BBQ Chicken Wings are cooked in ketchup, sweet chili sauce, brown sugar, honey, Worcestershire sauce, dark sweet soy sauce and garlic in a slow cooker before being grilled to perfection. I recommend using party wings for this recipe. This way, the wings and legs are already separate and are usually smaller and more ideal for this recipe. If you prefer your wings spicy, you can always add some Sriracha to kick it up a notch. Be sure to make a large batch for your party, because they are always the first item to go at any party. They taste amazing hot off the grill, and are great once you finish them off with the chili lime sesame sprinkles.

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Asian BBQ Chicken Wings: A Finger Food Favorite

5 from 2 votes

Recipe by Flip Flop Foodies Course: AppetizersCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

4

hours 

Ingredients

• 1/2 cup 1/2 ketchup

• 1/2 cup 1/2 sweet chili sauce

• 1/4 cup 1/4 brown sugar

• 1/4 cup 1/4 honey

• 1 tbsp 1 Worcestershire sauce

• 1 tbsp 1 dark sweet soy sauce

• 2 cloves 2 garlic, finely grated

• 1 lb 1 chicken wings

• Chili Lime Sesame Sprinkles:

• 1 1 lime, finely zested

• 2 tsp 2 black sesame seeds

• 2 tsp 2 white sesame seeds

• 1/2 tsp 1/2 chili flakes

• 1/2 tsp 1/2 sea salt

Directions

• Add the ketchup, sweet chili sauce, brown sugar, honey, Worcestershire sauce, dark sweet soy sauce and garlic to the bowl of a slow cooker. Mix well, then add the chicken wings. Mix to coat. Slow cook on high for 3 hours or on low for 6-8 hours.
• Mix the ingredients for the chili lime sesame sprinkles and set aside in the fridge until ready to serve.
• Preheat oven grill to high.
• Open the slow cooker and transfer the chicken wings to a baking tray lined with foil. Transfer the braising sauce left in the slow cooker to a saucepan over high heat. Simmer for 10 minutes or until the sauce is thick enough to coat the back of wooden spoon. Remove from heat.
• Brush the wings with the thickened sauce. Cook under the hot oven grill for 3 minutes, then turn the wings over and brush the other side with sauce. Grill for another 3 minutes. Sprinkle the wings with the chili lime sesame mixture and serve.

Inspired by Marion’s Kitchen