Fire Roasted Sriracha Chicken Wings
Recipes » Main Dish » Poultry - Chicken
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!" - FudyYield: 4 Ready in 1 hours, 30 minutes
Cuisine: AmericanMain Ingredient: Chicken
60% would make again (reviews)
428
people favorited
315 people trying soon
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Notes Fire Roasted Sriracha Chicken Wings Preparation
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).
Notes
First made 11/13/09. I loved them.
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Fire Roasted Sriracha Chicken Wings Reviews
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My new favorite hot wings. I substituted cilantro for the basil though.
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call 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.
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surprised at just how good it was
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Came out a bit different when pan cooking chicken, color wise, not as spicy as you might think.
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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!
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Can i bake this instead of grill??
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Yes, 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. |
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We 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?
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Brilliant, the flavor is very original, I felt like I was trying chicken wings again for the first time.
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wow 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
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First made 11/13/09. Adapted from Michael Symon's Spicy Sriracha Wings. [I posted this recipe.]
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