Spicy, tangy, and utterly delicious, these Birria Wings glazed with a fusion of Asian flavors are perfect for your next meal or gathering.
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon hot chili-garlic sauce (such as Sriracha)
- 2 teaspoons dark sesame oil
- 1 teaspoon grated fresh ginger
- 16 chicken wings, wing tips removed
- Vegetable oil, for brushing
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- Prepare the Glaze:
- In a small bowl, whisk together the sweet chili sauce, soy sauce, chili-garlic sauce, sesame oil, and grated ginger. Set aside for later use.
- Prepare the Wings:
- If necessary, trim excess skin from the edges of the chicken wings to help them cook more evenly.
- Lightly brush or spray the wings with vegetable oil, then season generously with kosher salt and fresh ground black pepper to taste.
- Grill the Wings:
- Preheat your grill for direct cooking over medium heat.
- Place the wings on the grill and cook for approximately 10 minutes, or until the skin starts to crisp. Be sure to turn them once or twice for even cooking.
- Glaze the Wings:
- After the initial 10 minutes, brush the wings with the prepared glaze.
- Continue grilling the wings until the meat is fully cooked and no longer pink near the bone, which should take an additional 8 to 10 minutes.
- During this time, turn the wings and brush them with the glaze 2 or 3 more times to build up a rich flavor.
- Once cooked, remove the wings from the grill and serve them warm. They should be sticky, sweet, and just a little spicy.
- Baking Alternative: If you prefer to bake the wings, preheat your oven to 375°F (190°C), and bake for 45 minutes. Then, slather the wings with the sauce and bake again at 400°F (205°C) for 20 minutes until the skin is brown and the sauce has thickened.
- Consistency of Glaze: Ensure the glaze is thick enough to adhere to the wings; if it seems too thin, you can reduce it over the stove for a few minutes before applying to the wings.