Sriracha Chicken Wings
These grilled wings offer a sweet and spicy flavor combination. My wife loved them, despite not usually enjoying spicy food.
These grilled wings offer a sweet and spicy flavor combination. My wife loved them, despite not usually enjoying spicy food.
- Carbohydrate 202.53792 g
- Cholesterol 452.76 mg
- Fat 95.20504 g
- Fiber 2.23040002954006 g
- Protein 110.78152 g
- Saturated Fat 26.68056 g
- Serving Size 1 1 recipe (917g)
- Sodium 539.096 mg
- Sugar 200.30751997046 g
- Trans Fat 10.828864 g
- Calories 2076 calories
Step-by-step
- Season drumettes and wingettes with the rub.
- The "cooking" part is easy. You''re using my 30-20-10 method for fire roasting wings. Set up a grill for indirect heat at 350-375f.
- 30: Roast the wings for 30 minutes and then flip the wings.
- 20: Roast 20 more minutes after flipping. While the wings are cooking, mix the preserves, sugar, honey, green onion and sriracha sauce over medium heat until blended.
- 10: After roast a total of 50 minutes, toss wings in the sriracha sauce mixture and cook 10 more minutes until the sauce crisps up a bit.
- You could also deep fry wings like you normally would for buffalo wings and then toss in this sauce instead of buffalo sauce, but with this recipe, I think adding a few minutes under heat with with sauce on helps seal the deal. If you fry them, pop them under a broiler for a minute or two after saucing.
Applying a sugary glaze directly to poultry at the start of cooking guarantees carbonized skin long before the meat reaches safety temperatures. Sugar caramelizes rapidly around 320 degrees Fahrenheit. Apricot-pineapple preserves combined with brown sugar and honey will burn instantly over direct flames. Managing this requires a specific multi-stage thermal approach and deliberate sauce timing.
Using an indirect heat zone maintained between 350 and 375 degrees Fahrenheit protects the exterior while rendering the subcutaneous fat. Roasting the poultry un-sauced for fifty minutes allows the skin to dry and render properly. Introducing the glaze during the final ten minutes provides enough thermal energy to tack the sugars down without triggering total pyrolysis. The heat thickens the sriracha, apricot, and honey mixture into a lacquered coating.
Deep frying offers an alternative path when grills are unavailable. Fry the drumettes and wingettes until fully cooked and crisp. Toss them in the warmed glaze off the heat, then transfer the coated pieces beneath a broiler for one to two minutes to set the exterior. Watch closely during this final step because high-sugar sauces transition from sticky to burnt in seconds.
Leftover glazed wings store adequately in an airtight container in the refrigerator for up to three days. Reheat them on a wire rack inside a 350-degree oven to restore skin texture, avoiding the microwave which renders the coating rubbery.
