Smoked and Grilled Asian Wings are a feast for the senses—smoky, savory, and finished with a sweet, sticky glaze that keeps you reaching for more. Created by Chef Johan Magnusson of Big Swede BBQ, this recipe blends the bold heat of sriracha, the sweetness of honey, and the brightness of fresh ginger and lime. The wings start low and slow in the smoke, drawing in layers of rich flavor, before hitting the high heat of the grill to crisp the skin and lock in a perfect finish.
Achieving that deep smokiness is easy with Summerset Smoker Trays, designed to work seamlessly in your Summerset grill. Add wood chips to the trays, close the hood, and let the wings absorb that irresistible hint of mesquite or hickory. Once ready for the grill grates, the high temperatures create a charred, caramelized crust that pairs beautifully with the sticky Asian-inspired glaze. The result is a dish that balances flavor and texture—tender inside, crisp outside, and packed with character.
These wings aren’t just a snack—they’re an event. Perfect for game days, backyard gatherings, or anytime you want to serve a festive and satisfying dish, they highlight just how versatile your outdoor kitchen can be. The balance of smoke and heat makes this recipe one you’ll return to time and again.
For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, across his social media platforms, and explore his award-winning rubs and cookbook at BigSwedeBBQ.com.
Smoked and Grilled Asian Wings Ingredients
- 2 lbs Chicken Wings
- Sesame Seeds, toasted
- Green Onion, sliced
- Chicken Rub (suggested: Big Swede BBQ Badass Bird Boost)
Glaze
- 2 Tbs Hoisin Sauce
- 1/2 cup Honey
- 1 Tbs Sesame Oil
- 1 Tbs Brown Sugar
Marinade
- 1/2 cup Soy Sauce
- 2 Tbs Garlic
- 2 Tbs Ginger
- 2 Tbs Chili Paste
- 3 Tbs Sesame oil
Smoked and Grilled Asian Wings Directions
- Start by setting your whole wing flat on a plastic cutting board, with the wing tip facing you. To remove the wing tip, hold a sharp chef’s knife at the center of the joint, and cut through at the top end of the tip. You can also use a poultry shears if you find that easier.
- Next, section the drum from the flat. To do this, simply slice at the joint and separate the two pieces. I break the wing first so the joints separate; it is easier to know where to make the cut that way.
- Then, toss the wings in your favorite poultry rub. I prefer the Big Swede BBQ Badass Bird Boost, which is coming out later this year (shameless plug).
- Mix together the marinade and the glaze. If you want the wings to be spicier, add red pepper flakes to the glaze and marinade. I use soy sauce for braising in this marinade. It tends to be a little less salty, which works better with wings.
- Smoke the wings for about 30-40 minutes at 225 degrees F. Use fruitwood (apple, cherry) for a mild smoke flavor. You don’t want the wings to get too much smoke flavor. The wings will still be slightly undercooked, but that is okay since you will finish them on the grill. Toss the wings in the marinade and let them soak for 10-15 minutes. Stir a couple of times to make sure that all the wings get marinated.
- Ensure the grill is hot and you have the glaze available. Finish the wings on the grill, making sure that you cook them throughout without burning them. Depending on how hot your grill is, you can either baste the wings with the glaze or toss them in the glaze when they are finished. You don’t want to burn the sugar and honey too much.
- When the wings are done, sprinkle some toasted sesame seeds and sliced green onions on top. Serve hot.
From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com