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Cleveland Grilled Chicken Wings

Cleveland-style baked chicken wings
Yosef Herzog

Chef notes

For his Summer in the City Grilled Chicken Wings, chef Rocco Whalen of Cleveland's Fahrenheit Restaurant bakes his wings, then grills them and bastes them with an easy flavorful homemade BBQ sauce.


Chicken Wings
  • 40 medium sized chicken wings (drumsticks and 1st joints)
  • Salt and pepper
Basting BBQ Sauce
  • 1 tablespoon oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 cup Korean chile paste
  • 2/3 quart mirin or sweet cooking wine
  • 2/3 quart rice wine vinegar
  • 1/2 cup sugar
  • 1 cup sweet soy
  • 2 tablespoons cilantro
  • 2 tablespoons scallions, minced
  • 1/3 cup hoisin
  • 10 grilled limes, halved
Additional Ingredient
  • 2 limes, juiced


    Preheat the oven to 350 F. Season the wings with salt and pepper. Bake 30 minutes until golden brown and then cool them in the refrigerator.

    In a pot over medium heat, add oil, garlic and ginger until aromatics start to perfume. Add the Korean chile paste to pot and saute for 2 minutes. Add the remaining ingredients and simmer for 30 minutes until desired thickness.

    Light a charcoal or wood (hickory or apple) grill.

    Remove the pre-cooked chicken wings from the refrigerator and begin to grill them. Grill the wings for 3 to 5 minutes on each side to desired crispiness.

    Baste the chicken wings with the BBQ sauce and fresh squeezed lime juice.