Ready in 1 hour
More than just an insulting heat, these wings have a complex layer of flavors and a building intensity level.
"Some of us don't like cumin so I simply brined the wings first for 30 minutes instead of the marinade in this recipe. I then put it on the gas grill over low heat for 20 minutes, then dunked the wings in the sauce, threw it back on the grill for another 5-10 minutes on medium heat. Yum!"- Fudy
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Top-ranked recipe named "Fire Roasted Sriracha Chicken Wings"
Make a marinade with coriander, cumin, salt, and oil. Marinade wings for 4 hours in a ziploc bag.
Over very low heat, melt butter and wisk with basil, lime zest, sriracha sauce, and garlic.
Get your Big Green Egg or grill up to 350f on indirect heat and cook for 30 minutes. Flip chicken.
Cook another 20 minutes and toss in the sauce.
Cook 10 more minutes, to crisp up the sauce. Serve with the usual suspects (celery & blue cheese or ranch).
First made 11/13/09. I loved them.
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brianmcdonald 4 months agoAmazing. Huge crowd pleaser
brianmcdonald 9 months agoMy new favorite hot wings. I substituted cilantro for the basil though.
hellochan 1 year agocall me crazy but once the sriracha was mixed with the butter and cooked garlic these were nearly as spicy as one would think. If I do these again, ill definitely reduce the amount of butter.
Stormfairyjenn 1 year agosurprised at just how good it was
Ninja057 1 year agoCame out a bit different when pan cooking chicken, color wise, not as spicy as you might think.
Fudy 2 years agoSome of us don't like cumin so I simply brined the wings first for 30 minutes instead of the marinade in this recipe. I then put it on the gas grill over low heat for 20 minutes, then dunked the wings in the sauce, threw it back on the grill for another 5-10 minutes on medium heat. Yum!
Mok1031 2 years agoCan i bake this instead of grill??
swibirun 3 years agoYes, I do indirect the last 10 minutes, mainly because I am using a big green egg and don't want to bother to take the plate setter out to switch to direct heat. You can burn oven mitts up that way ;) But you are right, finishing over direct heat would work very well for a more crispy wing.
cwedding 3 years agoWe had these wings while watching UFC Saturday night. These were awesome! The only question I had was during the last 10 minutes when you cook after you coat in the sauce, do you continue to cook over indirect heat?
Malcolm91 3 years agoBrilliant, the flavor is very original, I felt like I was trying chicken wings again for the first time.
CCheryl 3 years agowow these wings look wonderful i cant wait to try them, but the photo and the recipe deserves a medal, i will check to see if i have any left if i do, its got your name on it, if not il try and remember next month, have a great day, CCheryl
swibirun 4 years agoFirst made 11/13/09. Adapted from Michael Symon's Spicy Sriracha Wings. [I posted this recipe.]