Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Asian Barbecue Chicken Wings

Scott Phillips

Servings: 8

Even if it’s not a game day, you’ve still got game in the kitchen when you make this finger-licking, umami-laden take on chicken wings. The recipe calls for slow cooking the wings until the meat is almost falling-off-the-bone tender, then broiling to make them brown, crisp, and irresistible. It’s one extra step that’s well worth it.


  • 4-1/2 lb. chicken wing drumettes, winglets, or both
  • 8 medium scallions, thinly sliced
  • 1 cup hoisin sauce
  • 3 Tbs. Asian sesame oil
  • 1-1/2 Tbs. minced fresh ginger
  • 1-1/2 Tbs. sambal oelek
  • 2-1/2 Tbs. cider vinegar
  • Asian chile oil (optional)

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 230
  • Fat (g): 25
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 85
  • Sodium (mg): 670
  • Carbohydrates (g): 16
  • Fiber (g): 1
  • Protein (g): 28


  • In a 5- to 6-quart slow cooker, stir the chicken wings, all but 2 Tbs. of the scallions, the hoisin sauce, sesame oil, ginger, and sambal oelek until the wings are evenly coated. Cover and cook until the wings are cooked through, but not falling off the bone, 2-1/2 hours on high or 4 hours on low. (The wings can stay on the keep-warm setting for up to 1 hour.)
  • Use tongs to transfer the chicken wings to a large foil-lined rimmed baking sheet. Strain the sauce into a fat separator and set aside for a few minutes. Pour the defatted sauce into a 2-quart saucepan, add the vinegar, and boil over high heat, stirring occasionally, until reduced by half, about 15 minutes.
  • Position a rack 4 inches from the broiler element and heat the broiler on high. Brush the wings with the sauce and broil until browned, about 3 minutes. Turn the wings over, brush them again, and broil until browned and crisp, about 3 minutes more. Brush with the sauce once more before serving, topped with the remaining 2 Tbs. scallions and drizzled with the chile oil, if using. Serve any remaining sauce on the side for dipping.


Chicken wings are often sold divided into drumettes and winglets—buy either (or both) according to your preference. If you buy whole wings and cut them into pieces yourself, you’ll need about 5 lb. to start.


Rate or Review

Reviews (2 reviews)

  • MaureenP | 05/15/2016

    This was very flavorful. As it turns out, not my kind of flavor. Chicken was moist and perfectly cooked. I threw in some boneless breasts for my husband, but even he agreed the breasts were dry - not the wings and drumsticks though. Definitely a rich dish giving it an impressive flair. But I don't think I'll make it again.

  • user-3027912 | 02/05/2016

    These are excellent. The first time I made them, they didn't make it to the broiler. The second time we broiled them before eating and they were even better! Super easy recipe and very delicious.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial