BBQ Chili Chicken Wings
Recipe Type: Main, Appetizer
These smoky, spicy Malaysian chicken wings can be grilled over coals or roasted in the oven for some of the best chicken of your life.
  • 2½ lb chicken wings
  • ½ cup light soy sauce
  • ¼ cup honey
  • 2 tbs fish sauce
  • 3 tbs thick caramel sauce
  • 1 tbs sesame oil
  • 6 garlic cloves, crushed
  • 4 green onions, cut into 3" length
  • 1" ginger, crushed
  • Pinch of white pepper
Chili sauce
  • 4 red fresno chilies, deseed three (or more for less heat)
  • ½" - 1" ginger
  • 2 garlic cloves
  • 1¾ tsp sugar
  • 2-3 tsp rice vinegar
  • ¼ cup chicken broth
  • ½ tsp salt
  1. Combine all the ingredients for the marinade and marinate the wings overnight. Flip a few times for even marinating.
  2. Place all the ingredients for the chili sauce in a blender. Blend until smooth. Let sit in the refrigerator for at least 1 hour so that the flavors can meld.
  3. To grill: Remove wings from the marinade and grill the wings for 20-25 minutes (flipping occasionally) until beautifully brown and charred. To roast: Preheat the oven to 400 F. Remove wings from the marinade. Place wings on a parchment paper lined baking sheet (not pretty side up).
  4. Bake for 20 minutes, flip and bake another 20 minutes. Set the oven to broil and broil for 1-2 minutes. Serve immediate with chili sauce.
The sauce is meant to be slightly runny (compared to other sauces). If you like it thicker, add a tad of cornstarch or arrowroot to thicken it.
Recipe by Honest Cooking at