Asian Style Spicy Barbeque Chicken Wings

Asian Style Spicy Barbeque Chicken Wings

I had leftover sauce from my Teriyaki Braised Chicken recipe, so I decided to try it on chicken wings. I modified the sauce a bit to include a little more sweet citrus flavor (addition of orange juice) which holds up well in the oven. I would eliminate the fish sauce if making sauce just for the purpose of wings, but if using leftover, just add a little sugar to cut the saltiness. These wings do have quite a bit of heat to them because of the dry rub ingredients and the red pepper flakes that I added to the original barbeque sauce. Again, if making sauce fresh for wings, you have the option of omitting or cutting back on the heat ingredients. Bryan, however, who does not like a lot of heat, loved these wings. These would be great served with an Asian slaw (recipe to be posted at a later date) or just as a stand alone appetizer. You could also serve them as an entree combined with some Jasmine rice and Stir Fried Baby Bok Choy (see posted recipe). (Serves 8-12 as appetizer).


  • 5 Lbs. Chicken Wings (separated into drumettes and flats)

For the Dry Rub:

  • 2 TBS. Chinese Five Spice
  • 2 TBS. Sugar
  • 1 TBS. Salt
  • 1.5 tsp. Pepper
  • 3/4 tsp. Cayenne

Combine dry ingredients in a small bowl and set aside. You can double or triple the dry rub recipe and store it for future use.

For the Sauce:

  • 1 Cup Teriyaki Sauce
  • 1 Cup Hoisin Sauce
  • 1 Cup Orange Juice
  • 1/4 Cup Rice Wine (not vinegar)
  • 1/4 Low Sodium Soy Sauce
  • 3 Cloves of Garlic – minced
  • 1 TBS. Fresh Grated Ginger
  • 1-2 tsp. Red Pepper Chili Flakes (optional)
  • 2 TBS. Sesame Seeds (optional)
  • 2 Green Onions (green parts only) – chopped

Combine all ingredients in a medium saucepan, heat over medium and keep at a simmer (sauce will reduce a little) until ready to coat wings.


If frozen, allow chicken wings to thaw. Preheat oven to 425 degrees. In a large bowl, combine chicken wings and dry rub – toss to coat wings thoroughly. Line a baking sheet with aluminum foil and lay dry rubbed wings in a single layer on tray. Bake at 450 degrees for 35 minutes. Remove wings from oven and reduce oven temperature to 350 degrees. Transfer wings to a bowl, pour enough sauce over wings to coat, toss to coat wings thoroughly. (Reserve extra sauce for dipping). Place a wire cooling rack over the baking sheet, transfer wings to rack and sprinkle with sesame seeds (if using). Bake for an additional 20-25 minutes. For extra crispy wings, you can broil wings for the last 5-7 minutes. Garnish with chopped green onion and serve with reserved sauce.

One response to “Asian Style Spicy Barbeque Chicken Wings

  1. Pingback: Chinese New Year | Kath's Kitchen Sync

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