Grilled Chicken Wings
烤鸡翅 · kao ji chi
My grandmother in Beijing’s Hutong made these every Mid-Autumn Festival — she’d pound ginger and garlic in her stone mortar, then brush wings with the paste before tossing them onto the charcoal brazier beside her courtyard gate.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- chicken wings (whole, tips removed)鸡翅（全翅，去翅尖）🛒 local600 g
- fresh ginger, peeled and minced生姜（去皮切末）🛒 local20 g
- garlic, minced大蒜（切末）🛒 local15 g
- light soy sauce生抽🏮 asian45 ml
- scallion oil (see tip below)葱油🏮 asian30 ml
chicken wings (whole, tips removed): Ask butcher to split at joints; whole wings cook more evenly than drumettes alone.
scallion oil (see tip below): Substitute: 1 tbsp neutral oil + 1 finely chopped scallion, heated 30 sec until fragrant.
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Instructions
1Pat wings completely dry. Score two shallow cuts on each side of the drumette and flat sections — helps marinade penetrate and speeds cooking.
擦干再划口
🔍 Look for 2 分钟 · 2 minutesVisual: 表皮紧绷哑光，无湿斑。Skin looks taut and matte, no damp patches.
You know it's right when: 轻压无水珠渗出。No water beads form when pressed lightly.
2In a bowl, combine ginger, garlic, and light soy sauce. Add wings and toss to coat. Marinate 15 minutes at room temperature.
短时姜蒜腌
🔍 Look for 15 分钟 · 15 minutesVisual: 鸡翅裹薄层米白色酱汁，泛微光。Wings glisten with thin, beige-tinted marinade.
You know it's right when: 划口处表皮开始微软。Skin begins to soften slightly at scored lines.
3Preheat grill pan or oven broiler to high. Shake excess marinade from wings — too much causes flare-ups and steaming.
甩净再烤
🔍 Look for 30 秒 · 30 secondsVisual: 鸡翅微黏手，不滴酱。Wings look lightly tacky, not dripping.
You know it's right when: 横持无酱滴落。No droplets fall when held horizontally.
4Grill wings on preheated pan over medium-high heat, turning every 2 minutes, until skin is blistered and golden-brown — about 8 minutes total.
勤翻防焦
🔍 Look for Medium-high 8 分钟 · 8 minutesVisual: 表皮布满细密气泡，呈均匀金棕色。Skin shows fine blisters and even golden-brown color.
You know it's right when: 边缘微卷；滋滋声持续稳定。Edges curl up slightly; sizzle remains steady.
5Transfer to a plate. Drizzle generously with scallion oil while hot — the heat unlocks its fragrance.
热淋才香
🔍 Look for 出炉即淋 · immediately after grillingVisual: 油在盘边微聚，浮着翠绿葱粒。Oil pools slightly around wings, shimmering with green flecks.
You know it's right when: 热油触皮，腾起清香白汽。Fragrant steam rises as oil hits hot skin.
Tips
- · For crispier skin: refrigerate marinated wings uncovered for 30 minutes before grilling.
- · Scallion oil keeps 3 days refrigerated — make extra.
- · Don’t overcrowd the pan — steam makes skin soggy.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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