unami wings Archives - For the Wing

Chili Crisp Wings using the Vortex

Yowsa. Talk about a great flavor combination. The light charcoal and wood smokiness from the Vortex and the spicy umami-ness of chili crisp made me one happy guy. These chili crisp wings using the Vortex really hit the spot. Nothing complicated here. With that first bite my face lit up and I mouthed “Wow. That’s good.” I made these wings three days in a row. Now that’s saying something!

The Whole Chili Crisp. Or Just The Oil.

I tried my chili crisp wings using the Vortex two different ways. Or I added the chili crisp two different ways, I should say. The first time I spooned the mixture over the top, getting a good bit of the chili peppers on each and every wing. A little spicy, the wings were great. Hints of garlic and onion and fermented black beans. Almost soy sauce-like. Just good stuff. Second time, I just used the oil from the jar of chili crisp. More like a wing sauce. Again, delicious. And a little less spicy.

Your flavor experience will vary based on the type of chili crisp you buy. You can also make your own, there are lots of recipes out there for that.

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If you have a charcoal grill, you have to have a Vortex. Or should have one. It makes for amazing wings and ‘fried’ chicken and a ton of other great things.

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While you have your Vortex fired up, make some dill pickle dry wings too!

Print Recipe

5 from 1 vote

Chili Crisp Wings using the Vortex

Your flavor experience will vary on the type of chili crisp you buy.

Prep Time45

Cook Time45

Total Time1 30

Course: Appetizer

Cuisine: American

Keyword: grilled wings

Servings:

Calories: 503kcal

Equipment

Ingredients

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
kosher salt to taste
freshly ground black pepper to taste
chili crisp to taste

Instructions

Place the wings into a large bowl. Season well with the salt and pepper.
Place the Vortex into the center of your grill. Open the bottom vents on your grill by 1/3, while keeping the top vent open completely.
Light a charcoal chimney full of charcoal. Alternatively, you can fill your Vortex with charcoal and light them inside the unit.
Let the charcoal get fully ashed over then add to the Vortex.
Add the chicken as shown in the picture above. For the flats have the skin side up, and for the drumettes keep the meaty part away from the fire.
Close the grill and cook for 15 minutes.
Rotate the lid 90 degrees and cook for another 15 minutes.
Flip the wings. Rotate another 90 degrees and cook 15 more minutes.
Check if the wings are as crispy as you like. If not, rotate another 90 degrees and cook another 15 minutes.
Transfer wings to a bowl and toss and/or drizzle with the chili crisp. Click here for our guide on how to sauce your wings.

Notes

Make sure you give your chili crisp a good stir before using.

I’ve not found that rotating the grill has an affect on how great this wings turn out. So don’t sweat it if you forget to do it.

Serve with your favorite dipping sauce if desired.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Melinda’s Craft Wing Collection – Gourmet Wing…

PERFECT GIFT FOR WING LOVERS: Melinda’s took the…
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Soy-Ginger Glazed Air Fryer Wings

8? 12? 18? How many of these soy-ginger glazed air fryer wings could I eat? Well, I’m not telling. But the answer is definitely ‘a lot’. The sauce on these wings is sweet, salty, savory… and slightly citrusy. No heat here. But plenty of amazing sweetness that is beyond finger-licking good. I actually made this sauce for roasted Brussels sprouts, but after tasting it I realized that its true calling was on wings. And boy, was I ever right!

Yesterday Seems So Far Away

You have to make the glaze for these soy-ginger glazed air fryer wings the day before you plan on devouring them. Don’t realize 10 minutes before it’s time to eat that you need to make it. That’s too late. Do it the day before and refrigerate it overnight. You’ll then have the perfect glaze. Thick. Like molasses. Delicious. And oh so worth it.

The Air Fryer? Again?

No, no, you don’t really have to make these wings in the air fryer. Make the glaze the day ahead. Then make the wings however you want. I went air fryer because that’s my go-to less-mess technique. Grilled, deep-fried, baked… doesn’t really matter. Just make some wings your way. Then glaze them!

Need Heat?

If you’re a gotta-have-it-spicy person, add a few pinches of red pepper flakes to the glaze while it’s simmering happily away. Let it flavor the sauce. Don’t go crazy with it, though. A little is ok. A lot? You’ll overwhelm the delicious sauce.

Dash Deluxe Air Fryer – Adjustable Temperature…

Consistent Cooking Every Time: The Dash Deluxe Air…
Simple Operation, Tasty Results: This compact…

Also try my General Tso’s wings!

Print Recipe

5 from 1 vote

Soy-Ginger Glazed Air Fryer Wings

Sweet, delicious Asian-inspired wing greatness.

Prep Time5

Cook Time30

Get happy time12

Total Time12 35

Course: Appetizer

Cuisine: American

Keyword: crispy, wings

Servings:

Calories: 538kcal

Equipment

Ingredients

For the glaze (make the day ahead!)

½ cup brown sugar
¾ cup sugar
1 ¼ cup soy sauce low-sodium is fine
1 tablespoon ginger fresh, minced

For the wings

3 pounds chicken wings flats and drumettes separated, tips saved to make stock
kosher salt to taste
freshly ground black pepper to taste

Instructions

For the glaze (make the day ahead!)

Combine the brown sugar, sugar and soy sauce in a small saucepan over medium-high heat.
Bring to a simmer and continue simmering, stirring often, until the sauce reduces by one half. The sauce will thicken somewhat and will continue thickening as it cools later.
Remove from heat and stir in the fresh ginger.
Let cool then place into a resealable container in the fridge overnight.
Bring to room temperature before serving. I set the container out while I prepare the Brussels sprouts.

For the wings

Note: Before starting, remove the glaze from the fridge so it can come to room temperature while you cook the wings.
Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer’s recommendation.
Sprinkle over the wings with salt and pepper and toss to coat.
Note: You'll have to work in batches to cook all of the wings unless you have a super-large air-fryer. Do not overlap the wings in the basket or they will not cook evenly.
Add the wings to the basket (be careful it’s hot!). If you have trouble fitting them without overlapping, stand the drumettes along the sides of the basket.
Cook at 360 F for 12 minutes for large wings, 10 minutes for smaller ones.
Carefully flip the wings (rotate the drumettes if they are standing) and cook another 12 minutes again (10 minutes for smaller wings) at 375 F.
Flip the wings one last time. Increase the temperature to 390 F and cook another 6 minutes (4 minutes for smaller wings).
Remove and toss or brush with the glaze. Click here for our guide on how to sauce your wings.

Notes

For a spicy version add a few good pinches of red pepper flake to the glaze while it is reducing.

Serve with your favorite dipping sauce on the side, if desired.

If you’d rather cook your wings using another technique, click here for our guide on cooking wings using a grill, smoker, deep fryer, oven, griddle, air fryer or Char-Broil Big Easy.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Melinda’s Craft Wing Collection – Gourmet Wing…

PERFECT GIFT FOR WING LOVERS: Melinda’s took the…
SET YOUR MOUTH ON FLAVOR: This hot sauce variety…

Japanese Barbecue Sauce Wings

This post is for the original, non-spicy version of Bachan’s Japanese barbecue sauce. Also check out my post on their spicy Japanese barbecue sauce!

Japanese Barbecue Sauce makes me sad. Sad that I went so long before buying a bottle and squeezing it onto some wings, that is! My goodness me is this ever good stuff! I mean crazy good. Lightly sweet and lightly salty, it’s what teriyaki sauce wishes it could be. I cannot stop eating wings covered in this sauce. And I’m not afraid to admit it, I double-sauced my wings.

“Oh. My. Goodness.” Good.

Bachan’s Japanese Barbecue sauce is a little on the thin side. Normally that would be a minus on wings. You won’t want your sauce to end up at the bottom of your plate, you need it to stick to your wings. Well, this sauce has so much fantastic flavor that you don’t need it to be super thick. Not at all. If you want, do like I do and put a small bowl of extra sauce on the side for dipping. You won’t regret it.