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East Meets South Wings

This was a fun one to do.  We are a big fan of Asian fusion and this recipe was no exception.  This recipe was developed for our interview with The Wild Feathers. We received some great ideas from the band and put our spin to it. If you like sweet, spicy, fresh, tangy, saucy, smokey and any other flavor you can imagine this recipe should be on your list. We had fun with this recipe and you will too. While you are grilling, check out our interview with the Wild Feathers here.

East Meets South Wings

Prep Time10 minutes
Cook Time30 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: appetizer, Asian, chicken, ginger, Southern Fellow, The Wild Feathers, wings
Servings: 6


  • 2 tbsp our rub

Wing Sauce

  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic chopped
  • 1 cup ketchup
  • 1/4 cup orange juice
  • 1 tsp orange zest
  • 1/4 cup teriyaki sauce
  • 1/4 cup rice wine vinegar
  • 4 tbsp brown sugar
  • 1/4 cup sriracha hot sauce
  • 1 tbsp water cold
  • 1 tsp corn starch
  • 3 lbs fresh chicken wings
  • 2 tbsp sesame seeds
  • 1/4 cup chopped fresh basil

For the Grill

  • 3 cups hickory wood chips soaked in water
  • charcoal


  • Start your charcoal for your grill. The amount depends on grill size, but when the coals are white the temperature should be around 400 degrees.
  • Using a sharp knife remove the wing tips cutting through the first joint on the chicken wings. Discard the wing tips.
  • Divide the chicken wings at the next joint and reserve in a bowl.
  • Add the the dry rub to the wings and toss to until spices are distributed over the wings.

The Sauce

  • In a medium saucepan under medium heat add the sesame oil, garlic and ginger.
  • Accept for the water and cornstarch, add all the remaining ingredients.
  • In a small bowl mix the water and cornstarch until cornstarch is fully dissolved. 
  • When the sauce comes up to a strong simmer at the cornstarch mixture and cook until thickened. Then remove from heat.

The Grill

  • Once your grill is up to temp add half of the hickory chips to the coals.
  • Once the chips start smoking, place the wings on the grill. 
  • Cook for about 10 minutes. You will know they are ready to be turned because the wings have released themselves from the grate.
  • Cook for another 10 minutes or until the internal temperature reaches 165 degrees. 
  • Add the sauce mixture to a large bowl and then the wings. 
  • Add the remaining wood chips to the grill.
  • Toss the wings in the sauce and return to the grill. Grill just long enough to caramelize the sauce on all sides.
  • Return the wings to the bowl and toss in the remaining sauce. 
  • Place wings on a platter and garnish with the sesame seeds and basil. 


Eat the basil with the wings. It adds a fantastic freshness! You can find our rub at

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