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These Spicy Soy Chicken Wings are marinated in a mix of pantry staples and then grilled for a juicy and flavorful main dish or appetizer. These are sure to be a family favorite!
Surprise, surprise – we’re grilling today. 😉 Chicken wings are one of those foods that I eat quite a lot of in my day-to-day but haven’t ever brought to the blog. Now I’m not sure why that’s the case, but I chalk it up to the fact that I really only make wings one way. This way!
Regardless, it’s about time I stopped keeping one of my all-time favorite comfort food recipes to myself. These grilled spicy soy chicken wings are made with Kikkoman® Traditionally Brewed Soy Sauce for a simple but boldly-flavored grilling recipe. We can’t get enough.
These wings are marinated in a simple mixture of pantry staples and then cooked on the grill and basted with hot sauce for a spicy finish. The marinade is based on one that Brian’s family prepares that has been tweaked over the years to morph into its current form. Sort of like the culinary version of the ‘telephone’ game.
One thing though that remains the same throughout is Kikkoman® Traditionally Brewed Soy Sauce. It’s a major flavor enhancer and is vital in bringing out that “umami” taste that I just love in savory foods. When combined with ketchup, cooking sherry, olive oil, ground ginger, and a bit of sugar, it rounds out the flavors and provides the perfect balance.
You might think of Kikkoman® for just Asian sauces and marinades, but that’s not the case at all! It’s so versatile in a large variety of recipes from all different cuisines, from summer grilling holiday eats to easy weeknight meals. It adds an important flavor component to these spicy soy chicken wings without providing an overtly Asian-inspired flavoring.
I make these wings year-round, but I love when the weather heats up and they can be grilled. The seared exterior is SO good. They’re cooked in two stages – first over indirect heat, and then finished up over direct heat. You’ll want to turn the wings every ten minutes or so, so it’ll be handy to have a few pairs of heat-safe tongs for this one. Same goes for a basting brush so you can add a little (or a lot!) of spice to these juicy wings. I prefer one with silicone bristles because I find it easier to clean, but any type will do.
As for the hot sauce, use one with your preferred heat level. I tend to go for middle-of-the-road hot sauce, and could feel the heat rising after eating a few wings. Definitely bearable, though. If you’re not a fan of spicy foods, you could certainly omit this step entirely. Up to you!
All that’s left is to dig in, which I certainly did after these pictures were taken. 😉 These spicy soy chicken wings are juicy, flavorful, and just hot enough to make an ultra satisfying appetizer or main dish. Grilling them takes them over the top!
Click here for extra summer grilling inspiration, and check out KikkomanUSA.com for more easy and flavorful recipes suitable for weeknights. <– If you’re anything like me, you can’t get enough of those.
I bought Kikkoman® Traditionally Brewed Soy Sauce, Kikkoman® Teriyaki Marinade & Sauce (another pantry staple), and the rest of these ingredients at Walmart, where I couldn’t help but also buy the white low-profile serving bowl these wings are sitting in for these photos. It was a perfect fit!
Before your shopping trip, be sure to click here to receive a coupon for $0.55 off one Kikkoman® product 10 oz. or larger.
- 4 lbs chicken wings
- 3/4 cup Kikkoman® Traditionally Brewed Soy Sauce
- 1/3 cup cooking sherry
- 1/4 cup ketchup
- 2 tbsp olive oil
- 2 tbsp granulated sugar
- 1/2 tsp ground ginger
- Hot sauce, to baste
- Place chicken wings on cutting board and cut through the main joint to separate each wing into a drumette and a wingette. Cut off the tip (attached to the wingette) and discard. Add drumettes and wingettes to a container for marinating or two sealable gallon-sized plastic bags.
- Add Kikkoman® Traditionally Brewed Soy Sauce, cooking sherry, ketchup, olive oil, sugar, and ground ginger in a bowl and whisk until combined.
- Pour marinade into container or evenly into plastic bags, if using. Place container/bags in the refrigerator and let wings marinate for 2-3 hours.
- Heat grill to 375°F. Using tongs, place wings on the grill over indirect heat. Discard marinade.
- Cook wings for 35-40 minutes, turning them using tongs every 10 minutes or so.
- Move wings over direct heat and baste with hot sauce. Turn them over after 2-3 minutes and then baste again. Let the cook for another 2-3 minutes. The wings are fully cooked when the center of the thickest part of a wing reaches 165°F. Once done, remove from grill and serve.