These Sriracha Glazed Grilled Chicken Wings are marinaded in a dry rub before being grilled on the BBQ in a sticky spicy sweet sauce to send them over the edge.
Sriracha Glazed Grilled Chicken Wings.
These glorious Sriracha Glazed Grilled Chicken Wings are my latest recipe from the grill… Bizarrely enough it has been a fairly long time since the last one. I guess it is because both life and the weather got all sort of busy since I posted my Duck Kebab recipe.
One of the reasons that this recipe took so long to get out was the transformation of our sleepy idyll into a full on noisy ‘metropolis’.
Seriously we can go weeks without seeing or hearing anything in our garden. Yet for the last few weeks we have had everything from weed whackers to crop sprayers, hay bailers to concrete pourers all turn up every time I clicked record on my camera.
Not to mention the fact that our typical glorious summers days with unbroken clouds, turned into a maelstrom every time I was ready to call ‘action’. I really don’t do that by the way. Or do I? You’ll never know!
It is important to note that this only ever happened once the coals were hot. Not before or after just when I was ready to rock and roll.
You Can’t Beat Wings On The Grill!
ken wings. You really can’t beat grilled chicken wings if you ask me.
The two-stage process that I favour in a lot of my BBQ recipes really works so well. Allowing the dried herbs and spices to do their thing before the glaze gives you that lovely almost chewy finish to the soft meat beneath.
Of course, the slightly bitter finish to the crispy edges and the smokey flavour just round things out.
Ok now I want to do these again. However, once I finish typing this I am heading out to a thermal spa. It’s a hard life!
I am however going to be working, honest! I have a new picnic recipe I am working on. Of course it needs to be tried ‘on location’ just to make sure it works on the road.
The Secret To Grilling Chicken Wings.
As far as I am concerned the secret to grilling chicken wings is to have two sections of heat on your grill. In fact, I think that is the secret to so many good grill recipes. One I use in everything from my mango glazed Grilled Chicken Wings through to my grilled Tandoori Chicken.
The technique is simple. Essentially you only fill half your grill with hot coals, you use the section directly above this to add colour and sear. Then when you have coloured and seared you move the food to the section with no coals and close the lid.
This essentially turns your grill into a fiercely hot oven. Baking your chicken wing recipe at around 250°C-275°C or 480°F-525°F. This results in gloriously sticky or crispy chicken wings depending on your topping.
By closing the lid you also intensify the smokey flavour that you only get from a BBQ because you are enclosing that smoke.
Sriracha Glazed Grilled Chicken Wings
- 1.2 kg Chicken Wings Separated into winglets, drumettes and tips. Don't throw away the tips save them and use them to make stock they freeze perfectly
- 1 Tbsp Sweet Paprika
- 1/2 Tbsp Spicy Paprika
- 1/2 Tbsp Garlic Powder
- 1/2 Tbsp Dried Oregano
- 1/2 Tbsp Coarse Sea Salt
- 1/2 Tbsp Dried Thyme
- 1/2 Tbsp Black Pepper
- 100 ml Honey
- 50ml ml Sriracha Sauce
- Prepare your drumsticks by cutting into drumettes and winglets.
- Add both types of parpika, garlic powder, oregano, thyme and salt to the wings mix to coat and set aside for a couple of hours, overnight is better.
- When ready fire up your grill creating both direct and indirect heat sections, when you do this remove the wings from the fridge to allow them to come up to room temperature.
- Whilst the coals are heating it is an ideal time to make the glaze by mixing the sriracha sauce and honey in a saucepan being careful not to burn.
- When your wings are hot, get a nice colour on the drumettes first using the direct heat section they take a little longer to cook than winglets. The timing of this will depend on your temperatures so be vigilant.
- When all of the drumettes are done repeat the process with the winglets.
- When both are coloured up paint on the glaze to both and close the lid and allow to cook for 15-20 minutes.
- Then flip over the wings and again paint on the remaining glaze and close the lid again and cook for a further 15-20 minutes.