Asian Grilled Chicken Wings
It has been a very long time since I have gotten to enjoy a proper chicken wing. The wings at restaurants are often fried in a thin layer of flour before they add the sauce (that also often has gluten in it), so I decided that I was going to treat myself this week. I was also lucky enough to get to the meat aisle just in time for the store employee to mark down the price of the chicken wings...These gluten-free Asian grilled chicken wings did not disappoint!!! They taste just like any of the wings that you can get at a restaurant and they are something that the whole family can enjoy! And there is no marinating required so these wings are quick and easy. Enjoy!
Original recipe found at www.searedandsmoked.com
- wings - 18
- The Rub
- celery salt - 2 tbs.
- salt - 6 tbs.
- brown sugar - 12 tbs.
- chile powder (or ancho chile powder) - 3-6 tbs.
- black pepper - 1 tbs.
- Paprika - 2 tbs.
- Onion powder - 1/2 tbs.
- Garlic powder - 1/2 tbs.
- Cumin - 1 tsp
- Cayenne pepper (optional) - 1 tsp
- The Glaze
- sesame seed oil (toasted) - 1 tbs.
- ground ginger - 1 tsp
- garlic clove - 1 large (diced)
- honey - 1/4 c.
- granulated sugar - 1/3 c.
- sriracha sauce (optional) - 1/4 c.
- soy sauce (gluten free) - 1/4 c.
- rice vinegar - 1/4 c.
- lime - juice of 1 whole lime
- orange - juice of 1 whole orange
- black pepper - 1/4 tsp
- red chili flake (optional) - 1 pinch
- Get the grill going. Try to get it to 400 degrees Fahrenheit if possible, but to be honest, I didn't check the temperature of my grille and they turned out fine.
- Rinse and dry the wings. It's important to get them good and dry so that the wings will end up nice and crispy after grilling.
- Rub the dry rub all over the wings. You will probably only need about half the rub to cover 18 wings, so you can put the other half aside for later.
- Get the wings on the grill. Cook on indirect heat (on the outer edges of the grill) for 45-60 minutes, making sure to turn the wings every 15 minutes.
- Now is a good time to begin your glaze. Combine all the glaze ingredients in a saucepan. You can also use 3/8 cup of honey instead of the 1/4 c. of honey plus the 1/3 c. of granulated sugar if you want to have all natural sweeteners in the glaze.
- Simmer for about 20 minutes until the sauce becomes syrupy. If it stays really thin, just add about a tablespoon of arrowroot powder or cornstarch to a little bit of water and mix. Add the mixture to the sauce and let it simmer for a few more minutes until it reaches that syrupy consistency.
- When the 45-60 minute cooking time is up for the wings, grill them over direct heat for about 30 seconds each side then remove them from the grill.
- Toss the wings in the glaze and enjoy!!!