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Sticky Asian BBQ Chicken Wings

With  Anthony Hoy Fong | Chef | Twitter: @AnthonyHoyFong


Serves:  4

Time:  45 minutes (plus 1 hour brining time)

Difficulty Level:  Medium



Chicken & Brine:

8 fresh whole chicken wings

4 cups of water

2 tablespoons Kosher salt

2 tablespoons sugar

2 cloves garlic, peeled and bashed


Dry Rub:

1 teaspoon ground ginger

2 teaspoons paprika

2 teaspoons garlic powder

1 pinch Five spice powder

1 teaspoon onion powder

Pinch salt

Pinch ground black pepper


Basting Sauce:

1 cup low-sodium soy sauce

1/2 cup honey

1 teaspoon salt

1 teaspoon minced ginger

1 clove garlic, minced

2 tablespoons mirin, or sherry

1 pinch dried red chili flakes

2 tablespoons canola oil

1 orange, peel plus orange segments



3-4 radishes quartered

1 spring onion, sliced

1 handful fresh coriander leaves

1 red chili, finely sliced

Toasted sesame seeds



Begin by brining the chicken. In a large bowl (or large re-sealable plastic bag) mix water with salt sugar and garlic. Stir until sugar and salt have dissolved.  Add chicken wings and leave in the fridge for 1 hour to brine


Combine dry rub ingredients in a mixing bowl.  Remove chicken from brine and pat dry with paper towels.   Season wings with dry rub.


Prepare basting sauce.  In a small pot over medium heat saute garlic and ginger for 30 seconds in canola oil over medium heat.  Add soy, salt, honey, mirin, orange peel and red chili flakes.  Bring to a simmer and cook until reduced by half and slightly syrupy in consistency – about 7-8 minutes.  Remove from heat and add orange segments.


Set a BBQ grill or hot plate to medium heat and wipe down with an oiled towel to clean and create a non-stick surface.  When hot, place wings on grill and brown 3-5 minutes per side until evenly browned all over – about 12-15 minutes total.  Once browned and cooked through, begin basting the chicken with the basting sauce from pot.  Turn wings, baste once more and cook for 2-3 minutes until the marinade coats the wings evenly all over.


Transfer wings to a large platter.  Drizzle over some of the remaining basting sauce from the pot, including some of the orange segments.  Garnish with radish, spring onions, coriander, chili and sesame seeds.


Recipes courtesy Anthony Hoy Fong

Copyright 2013