Fire Roasted Sriracha Chicken Wings

Fire Roasted Sriracha Chicken Wings

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

Top-ranked recipe named "Fire Roasted Sriracha Chicken Wings"

4.3 avg, 12 review(s) 64% would make again

Ingredients

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24 chicken wingettes and drumettes; (see this post for video on how to cut them)
1/8 cup coriander; ground
1/2 teaspoon Cumin
1 Tablespoon Kosher salt
1/8 cup olive oil
1/3 cup Sriracha sauce
8 Tablespoons Butter
1/4 cup basil; fresh chopped
1 lime zest
4 cloves garlic; roasted

Original recipe makes 4

Servings  

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.

Credits

Added on Award Medal
Verified by stevemur

Garnished with chiffonade of basil. photo by swibirun swibirun

Calories Per Serving: 838 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Fire Roasted Sriracha Chicken Wings

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Amazing. Huge crowd pleaser
brianmcdonald 8 months ago
My new favorite hot wings. I substituted cilantro for the basil though.
brianmcdonald 1 year ago
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.
hellochan 1 year ago
surprised at just how good it was
Stormfairyjenn 1 year ago
Came out a bit different when pan cooking chicken, color wise, not as spicy as you might think.
Ninja057 1 year ago
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 3 years ago
Can i bake this instead of grill??
Mok1031 3 years ago
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.
swibirun 3 years ago
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?
cwedding 3 years ago
Brilliant, the flavor is very original, I felt like I was trying chicken wings again for the first time.
Malcolm91 3 years ago
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