Charcoal Grilled Perfect BBQ Chicken Wings

by Angie Liew

Check out How to Charcoal Grill the Perfect Chicken Wings by Huang Kitchen on Snapguide.

P1120973 BBQ chicken wings are always a winner whenever and wherever they are served. These wings marinated with a  sweet and tangy Asian inspired homemade barbecue sauce are just great for the grill. It’s best to marinate the wings for at least 8 hours or  prepare them the night before grilling. A brush with honey just when the wings are about cooked give these wings such a glossy and delectable finish.  

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Charcoal Grilled Perfect BBQ Chicken Wings
By Angie Liew of Huang Kitchen
BBQ chicken wings are always a winner whenever and wherever they are served. These wings marinated with the sweet and tangy Asian inspired homemade barbecue sauce are just great for the grill. It's best to marinate the wings for at least 8 hours or  prepare them the night before grilling. A brush with honey just when the wings are about cooked give these wings such a glossy and delectable finish.
Ingredients
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Instructions
  1. Wash the chicken and pat dry.
    Wash the chicken and pat dry.
  2. Cut chicken wings into 3 sections. Using a sharp knife cut down the joint separating and discarding the tip. And another cut right along the drummet leaving 2 pieces.
    Cut chicken wings into 3 sections. Using a sharp knife cut down the joint separating and discarding the tip. And another cut right along the drummet leaving 2 pieces.
  3. Next, prepare the sauce.
    Next, prepare the sauce.
  4. Pour teriyaki sauce into a large bowl.
    Pour teriyaki sauce into a large bowl.
  5. Add in oyster sauce along with the light soy sauce and tomato ketchup.
    Add in oyster sauce along with the light soy sauce and tomato ketchup.
  6. Add garlic powder, rum and sugar.
    Add garlic powder, rum and sugar.
  7. Stir the sauce ingredients together to combine.
    Stir the sauce ingredients together to combine.
  8. Then place the chicken wings in the sauce.
    Then place the chicken wings in the sauce.
  9. Turn the wings to make sure they are well coated.
    Turn the wings to make sure they are well coated.
  10. Cover the bowl with plastic wrap and marinate the chicken wings in the fridge for 8 hours, preferably overnight.
    Cover the bowl with plastic wrap and marinate the chicken wings in the fridge for 8 hours, preferably overnight.
  11. Preheat the grill to cook the chicken wings.
    Preheat the grill to cook the chicken wings.
  12. Place the charcoal briquettes in the centre of the grill.
    Place the charcoal briquettes in the centre of the grill.
  13. Light the charcoal briquettes. It takes about 15 minutes to get the charcoal to turn into coal and glow red. Use a grilling tong to even out the flame.
    Light the charcoal briquettes. It takes about 15 minutes to get the charcoal to turn into coal and glow red. Use a grilling tong to even out the flame.
  14. Lightly oil the grill grate.
    Lightly oil the grill grate.
  15. Arrange chicken wings in a circle around the hot coal with the bone part of the wings pointed towards the flame and fat part is up.
    Arrange chicken wings in a circle around the hot coal with the bone part of the wings pointed towards the flame and fat part is up.
  16. Pour some marinade on top of the chicken wings.
    Pour some marinade on top of the chicken wings.
  17. Put the lid on and grill chicken wings on one side for about 25 minutes.
    Put the lid on and grill chicken wings on one side for about 25 minutes.
  18. After 25 minutes or so, remove the lid, turn the chicken wings around and brush with honey.
    After 25 minutes or so, remove the lid, turn the chicken wings around and brush with honey.
  19. Cover and continue to grill for about 25 minutes or until juices run clear, stirring occasionally.
    Cover and continue to grill for about 25 minutes or until juices run clear, stirring occasionally.
Notes

For those who do not consume alcohol, dark rum may be omitted.

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To grill the chicken wings:

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Wash the chicken wings, drain and pat dry .

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Cut the chicken wings into 3 sections.

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Using a sharp knife cut down the joint separating and discarding the tip. And another cut along the drummet leaving 2 pieces.

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Discard the tips.

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Put the cut chicken wings in a bowl and set aside.

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Next, prepare the sauce to marinate the chicken wings.

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First pour teriyaki sauce into a large bowl.

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Add in oyster sauce.

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Along with the light soy sauce.

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And tomato ketchup.

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Then add garlic powder.

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Followed by rum.

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And lastly sugar.

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Stir the sauce ingredients together.

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Make sure its all combined.

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Then place the chicken wings in the sauce.

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Turn the chicken wings to make sure they are well coated.

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Cover the bowl with plastic wrap and marinate the chicken wings in the fridge for 8 hours, preferably overnight.

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Remove chicken wings from fridge 1 hour before grilling. Then prepare the grill.

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Place charcoal briquettes in the centre of the grill.

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Light the charcoal briquettes. It takes about 15 minutes to have the charcoal turn to coal and glow red.

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The charcoal grill is finally ready.

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Place grilling grate over the hot coal.

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Arrange chicken wings around the hot coal with the bone part of the wings pointed towards the flame and the fat part up.

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Pour some of the sauce used to marinade the chicken wings on top of the wings.

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Put the lid on and grill chicken wings on one side for 25 minutes.

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After 25 minutes or so, remove the lid, turn the chicken wings around.

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Pour honey in a bowl. This is used to brush on the top of grilled chicken wings when about cooked.

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Brush the chicken wings with the honey.

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Cover and continue to grill for another 25 minutes or until juices turn clear, stirring occasionally.

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These super-easy tangy chicken wings are finally cooked.

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Transfer the grilled chicken wings to a plate.

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Put on serving plate and serve immediately.

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Garnish with some greens, topped with sesame seeds and serve alongside a bowl of salad for a delightful experience.

AS ALWAYS …. ENJOY!

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