Chef Robert Irvine's Grilled Asian BBQ Chicken Wings

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier, while water is a budget-friendly option.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are nutritious, while frozen peas are often cheaper.

Boil chicken wings in water or chicken stock to remove fat.

Toast ginger, garlic, mustard seeds, and rice wine vinegar in a hot pan.

Blend the toasted mixture until the mustard seeds break down.

Mix sambal oelek or sriracha, barbecue sauce, and honey in a bowl.

Add the blended ginger, garlic, and mustard seed mixture to the sauce.

Coat the boiled chicken wings liberally with the sauce.

Preheat the grill to a low temperature to avoid burning the wings.

Grill the coated chicken wings until heated through and caramelized.

Finish the wings with sesame seeds and chopped scallion for garnish.

Grate lime zest over the wings and squeeze lime juice just before serving.

Cooking Techniques

Equipment Needed

Spice Level: