Orleans Grilled Chicken Wings
Succulent chicken wings marinated in a sweet and savory Korean-inspired glaze, then grilled until caramelized and golden. The meat becomes incredibly tender and flavorful with that signature sticky BBQ crust.
Story
These wings have become a street food favorite across China, inspired by Korean BBQ but developed into their own delicious thing. The key is getting that sticky, caramelized coating while keeping the meat juicy inside.
Ingredients
chicken mid-wings
500g (about 10-12 wings)
Orleans BBQ marinade sauce
1 packet (about 80g)
water
80ml
vegetable oil
1 tablespoon
sesame seeds
for garnish
green onions
2 stalks, chopped
Instructions
1
Prep the wings
Rinse the chicken wings under cold water. Soak them in a bowl of clean water for about 10 minutes to remove any residual impurities, then pat completely dry with paper towels.
2
Marinate for flavor
Use a fork or toothpick to pierce each wing multiple times—this creates tiny tunnels so the marinade can seep deep into the meat. Mix the Orleans sauce with water in a large bowl, add the wings, and massage the sauce into all the piercings. Cover and refrigerate for at least 2 hours, or overnight for best results.
3
Grill to perfection
Preheat your grill or oven to 200°C (400°F). Line a baking sheet with foil and arrange wings in a single layer. Brush lightly with oil. Grill or bake for 20-25 minutes, flipping halfway through, until the edges are caramelized and the sauce has thickened into a sticky glaze.
4
Serve hot
Transfer wings to a serving platter. Sprinkle with sesame seeds and chopped green onions while still hot. Serve immediately as an appetizer or main dish.
