Grilled Asian Wings
Note – since I “threw” together with a few ingredients measure to your liking, taking into consideration the amount of wings you’re grilling.
Blue Ribbon Recipe
The crew and I really loved these wings! The marinade was great and had a little kick to it. The honey sriracha sauce takes these to another level. You still get the sweetness from the sauce without the sriracha being too overwhelming. Take these to your next tailgating party and you'll get many high fives. The Test Kitchen
1 pkgchicken wings (about 10 wings)
2 TbspMontreal steak seasoning
2/3 csoy sauce (low sodium)
1 Tbspgarlic powder
How to Make Grilled Asian Wings
- Wash and remove any excess fat from the chicken wings (I usually buy organic and they’re pretty clean). Place the wings in a shallow dish to marinate and add the steak seasoning, soy sauce, garlic powder and Sriracha. Move around so they’re all covered with seasoning. Do not add salt, soy sauce has a more than sufficient amount of salt. Allow the wings to marinate for at least 30 minutes, preferably longer, overnight would be best.
- Remove from the fridge about 10 minutes before you’re ready to grill.
- Prepare the honey drizzle – add about 1/2 cup honey and 1 tbsp Sriracha and set aside.
- Pre-heat the barbecue, once the thermometer reaches the desired temperature, about 350 degrees; grill the wings for about 10-12 minutes (or until done).
- Once the wings are cooked, drizzle with the honey Sriracha mixture and sprinkle with cilantro.
- Enjoy these tasty bites as an appetizer or accompany with a delicious grilled corn on the cob!