Asian Bbq Chicken Wings Recipe

Prepare

Pat the 6 chicken wings dry with paper towels. If wings are whole, split into drumette and flat and discard tips or save for stock.

In a medium bowl combine 2 tbsp soy sauce, 1 tbsp rice wine, 1 tsp grated ginger, 1 tsp minced garlic, 1/4 tsp ground pepper and 1/4 tsp salt. Add the wings and toss to coat. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours (if refrigerating, bring to room temperature 20 minutes before frying).

Make the dry mix by whisking 1/2 cup all-purpose flour, 1/2 cup cornstarch and 1/2 tsp baking powder in a shallow bowl. Add a pinch more salt if desired.

Thin batter: gradually whisk 1/4 cup cold water into the dry mix until a slightly thick but pourable batter forms (consistency of heavy cream). This gives a light, crispy coating. Alternatively, toss wings dry in the dry mix for a drier crisp.

Heat about 1 cup vegetable oil in a heavy skillet or deep pan over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and rise slowly.

Lightly dredge each marinated wing in the batter (or toss in dry mix) so it's evenly coated. Let excess drip off for 10–20 seconds.

Fry wings in batches (do not overcrowd) for 6–8 minutes per batch, turning occasionally, until golden brown and cooked through (internal temp 165°F / 74°C). Adjust heat to maintain oil temperature around 330–350°F. Transfer to a wire rack or paper towel-lined tray to drain. Repeat with remaining wings.

While wings fry, combine 3 tbsp honey, 1 tbsp gochujang (or sambal), 1 tbsp hoisin, 1 tbsp rice vinegar, 1 tsp soy sauce, 1/2 tsp sesame oil, 1 clove minced garlic and 1/2 tsp minced fresh ginger in a small saucepan. Add 2 tbsp water and whisk to combine.

Mix 1/2 tsp cornstarch with a small splash of cold water to make a slurry. Heat the sauce over medium-low heat until it simmers, then stir in the cornstarch slurry. Cook 1–2 minutes until the sauce thickens to a glossy, spoon-coating consistency. Taste and adjust: more honey for sweetness, more gochujang for heat, or a splash more vinegar for brightness.

Remove sauce from heat and keep warm. If sauce becomes too thick, whisk in 1–2 tsp warm water to loosen.

Place the drained hot wings in a large mixing bowl. Pour the warm sweet & spicy sauce over them and toss quickly but gently until every wing is evenly glazed.

Arrange wings on a serving platter. Sprinkle toasted sesame seeds and sliced scallions over the top. Serve immediately with lime wedges on the side for squeezing.