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: 60 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Smoky, spicy Malaysian chicken wings,
grilled or roasted to perfection.
Ingredients
- 2.5 lbs (1134 g) chicken wings
- 0.5 cups (118 ml) light soy sauce
- 0.25 cups (60 ml) honey
- 2 tbs fish sauce
- 3 tbs thick caramel sauce
- 1 tbs sesame oil
- 6 cloves garlic
- 4 stalks green onions
- 1 inch ginger
- Pinch of white pepper
- 4 whole red fresno chilies
- 0.5 - 1 inch ginger
- 2 cloves garlic
- 1.75 tsp sugar
- 2-3 tsp rice vinegar
- 0.25 cups (60 ml) chicken broth
- 0.5 tsp salt
Instructions
- Combine all the ingredients for the marinade and marinate the wings overnight, flipping a few times for even marinating.
- Place all the ingredients for the chili sauce in a blender and blend until smooth. Let sit in the refrigerator for at least 1 hour.
- To grill: Remove wings from the marinade and grill for 20-25 minutes, flipping occasionally, until beautifully brown and charred.
- To roast: Preheat the oven to 400°F (204°C). 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. Broil for 1-2 minutes.
- Serve immediately with chili sauce.
Notes
- For deeper char, use a grill with high heat and sear the wings for a few minutes before moving them to indirect heat.
- Substitute brown sugar for the granulated sugar for a richer flavor in the chili sauce.
- Store leftover chili sauce in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Marinating Time: Overnight
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Malaysian
Nutrition
- Serving Size: 3 wings
- Calories: 350
- Sugar: 15
- Sodium: 700
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
- Cholesterol: 150
Find it online: https://honestcooking.com/bbq-chili-chicken-wings/
Frequently Asked Questions
How long should I marinate the chicken wings for the best flavor?
For optimal flavor, marinate the chicken wings overnight in the soy sauce and honey mixture.
What type of grill is best for cooking these chicken wings?
Using a charcoal grill will impart a smoky flavor, but you can also roast them in the oven if grilling isn’t an option.
Can I adjust the heat level of the chili sauce?
Yes, you can adjust the heat by varying the amount of fresh chilies you use in the sauce; more chilies will increase the spiciness.
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!
These turned out INCREDIBLE. Thank you for an amazing recipe!
Hooray, that’s great news!
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.