Foil-Pack Grilled Asian Chicken Wings

Hoisin sauce delivers a sweet, salty and spicy punch to these sticky chicken wings. If you don’t have it on hand, it’s worth adding to your collection – the Asian sauce is a versatile glaze for grilled chicken, pork or steak, or mix it with water and arrowroot and use it as a stir-fry sauce.

Find more chicken recipes here!

Prep Time
5 min
Cook Time
25 min
30 min


  • 1/4 cup fresh orange juice
  • 1 tbsp peeled and grated fresh ginger
  • 1 tbsp hoisin sauce
  • 1 tbsp reduced-sodium soy sauce
  • 2 tsp chile-garlic paste (TIP: Look for it in the Asian section of most grocery stores or in Asian markets.)
  • 2 cloves garlic, minced
  • 1 tsp arrowroot starch
  • 20 bone-in, skin-on split chicken wings (about 2 lb)
  • 2 tsp sesame seeds, toasted
  • 2 green onions, thinly sliced
  • 1 red finger chile pepper, thinly 
sliced, optional


  1. Heat a grill to high. In a large bowl, whisk orange juice, ginger, hoisin, soy sauce, chile-garlic paste, garlic and arrowroot. Add wings; toss to coat.
  2. Place wings with sauce in center of a 24-inch-long piece of heavy-duty foil. Bring short edges of foil together, then fold inward a few times along each long edge to seal packet. Place on grill and reduce heat to medium-low. Close lid; cook until chicken is no longer pink inside, 25 to 30 minutes.
  3. Transfer wings to a serving plate and sprinkle with seeds, onions and chile pepper (if using).

Oven Variation: Bake packet on a rimmed baking sheet in a 375˚F oven until chicken is no longer pink inside, 25 to 30 minutes.

Nutrition Information

  • Serving Size 5 Asian chicken wings
  • Calories 279
  • Carbohydrate Content 7 g
  • Cholesterol Content 137 mg
  • Fat Content 18 g
  • Fiber Content 1 g
  • Protein Content 23 g
  • Saturated Fat Content 5 g
  • Sodium Content 345 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g