Smoked & Grilled Asian Wings

Smoked and Grilled Asian Wings



2 lbs Chicken Wings

Sesame Seeds,Toasted

Green Onion, Sliced

Chicken Rub


2 Tbs Hoisin Sauce

1/2 cup Honey

1 Tbs Sesame Oil

1 Tbs Brown Sugar


1/2 cup Soy Sauce

2 Tbs Garlic

2 Tbs Ginger

2 Tbs Chili Paste

3 Tbs Sesame oil



Chicken wings can be done in thousands of variations. Buffalo, Garlic, Parmesan, Thai Peanut, Deep-fried, Grilled, Smoked, Baked. They are all delicious when cooked right. I like this recipe because you get a little hint of smoke without being overpowering and the smoke balance the sweetness of the Asian flavors in a great way. It is also a very safe way to cook the wings since you smoke them first and then just finish them over a grill. Sometimes it is hard to get the inside cooked through without scorching the outside. This way none of your guests will risk getting salmonella.


Start by setting your whole wing flat on a plastic cutting board, with the wing tip facing you. To remove the wing tip, hold a sharp chef’s knife at the center of the joint, and cut through at the top end of the tip. You can also use a poultry shears if you find that easier. Next, section the drum from the flat. To do this, simply slice at the joint and separate the two pieces. I break the wing first so the joints separates, it is easier to know where to make the cut that way. Then toss the wings in your favorite poultry rub.


Mix together both the marinade and the glaze. You can add red pepper flakes to both the glaze and marinade if you want the wings more spicy. I use a soy sauce for braising in this marinade. Tends to be a little less salty which works better with wings.


Smoke the wings for about 30-40 minutes at 225 degrees F. Use fruitwood (apple, cherry) for a good mild smoke flavor. You don't want the wings to get too much of a smoke flavor. The wings will still be slightly undercooked but that it is ok since you will finish them on the grill. Toss the wings in the marinade and let them soak for 10-15 minutes. Stir a couple of times to make sure that all the wings gets marinated.


Make sure that the grill is hot and that you have the glaze available. Finish the wings on the grill, make sure that you cook the wings throughout without burning them. Depending on how hot your grill is you can either baste the wings with the glaze or toss them in the glaze when they are finished. You don't want to burn the sugar and honey too much. When the wings are done, sprinkle some toasted sesame seeds and sliced green onions on top. Serve hot!!