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.
Get your hands on these smoky, savory BBQ chicken wings with a tangy, spicy chili sauce. Grilled over charcoal or roasted in the oven, they are perfect for summer. This recipe brings a taste of Malaysia straight to your grill. The secret lies in the marinade: a balanced blend of soy sauce, honey, and other key ingredients. The wings soak up these flavors overnight, then hit the grill, where they cook to a perfect char. The accompanying chili sauce, made from a mix of fresh chilies, ginger, and garlic, adds just the right amount of heat. It’s an easy, straightforward way to elevate your next BBQ with a touch of global flavor. Enjoy the journey.
Oh, and spoiler alert: everyone leaves satisfied, and your grill will be asking, “same time next week?” 
Malaysian BBQ Chili Chicken Wings
- Total Time: 0 hours
- Yield: 2 people as a main, 4 as a starter 1x
Description
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.
Ingredients
- 2 1/2 lb chicken wings
Marinade
- 1/2 cup light soy sauce
- 1/4 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))
- 1/2 ” – 1″ ginger
- 2 garlic cloves
- 1 3/4 tsp sugar
- 2–3 tsp rice vinegar
- 1/4 cup chicken broth
- 1/2 tsp salt
Instructions
- Combine all the ingredients for the marinade and marinate the wings overnight. Flip a few times for even marinating.
- 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.
- 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). 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.
Notes
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.
- Prep Time: 10 mins
- Marinating Time: Overnight
- Cook Time: 25 mins
- Category: Appetizer, Main
- Method: Grilling
- Cuisine: Malaysian
What kind of caramel sauce do you use? The kind you put on ice cream sundaes? Thank you, I cannot wait to try this.
This is the caramel sauce: http://www.asiansupermarket365.com/Cheong-Chan-Cooking-Caramel-p/cccthickiwz.htm. It’s like kecap manis if you’ve ever heard of it. It’s super thick but do not taste salty and is slightly sweet.
These turned out INCREDIBLE. Thank you for an amazing recipe!
Hooray, that’s great news!
This recipe is absolutely fantastic. Made today, and they flew off the plates. Making again soon, great stuff.
That’s the best news we’ve heard all day!