Asian Chicken Wings

Asian Chicken Wings


  • Wings
  • 2 lb wings
  • 3 tbsp olive oil
  • 3 tbsp Frank’s Hot Sauce
  • 2 cups flour for dredging
  • Salt and pepper



  1. Sauté ginger and garlic in sesame oil until just turning golden
  2. Add vinegar, maple, soy and sriracha
  3. Bring to boil for 2 mins and set aside
  4. Toss wings in oil and hot sauce and refridgerate for 1-4 hrs
  5. Dredge wings in flour and lay out on greased foil pans keeping separated
  6. Fire up the BBQ to 400 degrees F
  7. Bake 20 mins TURN bake additional 20 mins
  8. When they are browned and crispy, remove and toss with Sauce.
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