Chef Robert Irvine’s Grilled Asian BBQ Chicken Wings

Unlike normal chicken wings, where you’d either fry, barbeque, or roast the chicken, this recipe calls for boiling the wings in water or chicken stock to render out the fat without losing any flavor.

Boiling also helps Chef Irvine’s honey Asian barbecue sauce adhere to the wings as a delicious golden-brown glaze full of flavor that’s guaranteed to be a big hit at your next tailgate.

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