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Smoked and grilled asian wings

Smoked and Grilled Asian Wings

01/28/2026|by Jason Klein

Championship gatherings call for bold flavor, and Smoked and Grilled Asian Wings deliver from the first bite. This recipe brings sweet heat, savory depth, and a subtle kiss of smoke together in one unforgettable platter. Created in partnership with Chef Johan Magnusson of Big Swede BBQ, these wings are built for backyard hosts who want food that keeps guests close to the grill. A slow smoke sets the foundation, then high heat on your TrueFlame grill crisps the skin and locks in flavor.

Layers of soy, ginger, garlic, and balanced heat build character without overpowering the chicken's natural richness. Smoke adds complexity, while the final grill finish creates texture that keeps everyone reaching for another piece. Each step works seamlessly with the precision and control of TrueFlame, giving you steady heat and consistent results during your Big Game celebration.

Game-day food should be shareable, satisfying, and easy to serve. Wings check every box. They move easily from grill to platter, pair well with your favorite sides, and disappear quickly once the crowd gathers. Fire up your TrueFlame, invite friends over, and let the aroma set the tone for the night.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, across social platforms. You can also order his award-winning rubs and cookbook directly from BigSwedeBBQ.com to bring even more bold flavor to your next cookout.

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

  1. 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 the top of the tip. You can also use a pair of poultry shears if you find that easier.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. Ensure the grill is hot and you have the glaze available. Finish the wings on the grill, making sure they cook through without burning. 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.
  7. 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