These hot wings will make your mouth water. Seriously. If you don’t believe me, grill them up yourselves and then come back to me after you’re done salivating. It has the magic of Sriracha with other stuff to give it a decent depth of flavor: honey, soy sauce, lemongrass, ginger and lime juice. Because I like my stuff with more than a one dimensional taste. There will be finger licking. There will be gluttony. There will be no sharing.
I’m a big fan of wings but now that I think about it, I don’t have it all that much. There’s the occasional wings at cook outs and wings at the bar while people get all excited about football while I get all excited about the food. Lengthy matches means I have more time to eat more. I also love the celery sticks and ranch dressing on the side. You know me and dips. And the celery is such a nice, cooling counterbalance to whatever fiery sauce is on the hot wings. But with how much I like wings, I really should be eating them more. And I should be blogging about them more.
So it’s time to get messy.
And here’s the kicker, I’ve never grilled or cooked anything wings myself in my life. I usually leave that to the experts. So here’s my attempt today to grill me some wings and take it to a whole new level with some extra stuff. And to entice you to make it with pretty pictures.
There’s the baking powder to crisp them up. I’ve used baking powder in a few of my ‘crispy’ recipes. I paired them up with flour and cornstarch to make your basic tempura prawns. Or if you like chicken: sweet and sour chicken or pineapple chicken. This trinity is a tried and true method of creating a good batter that will crisp up nicely.
But I’ve never done baking powder on anything grilled before. So when the method was introduced on Serious Eats, I was pretty surprised. This is a modified recipe where I replaced cilantro with lemongrass and added some ginger to give it a decidedly Asian taste. I also added some brown sugar just to caramelize things a little. If you have trouble finding lemongrass, you can omit it but try your best to find it! Lemongrass is so good for flavor.
I’ll be grilling this in a grill pan over the stove top so cook time may vary with your grill. Just poke it a few times and see if the insides are still pink. And if you’re a master griller, don’t listen to me and just do your thang.
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Grilled Sriracha Hot Wings
- Total Time: 35 mins
- Yield: 4 1x
Ingredients
- 3 lb. chicken wings
Marinade
- 1 tablespoon baking powder
- 1 teaspoon salt
Sauce
- 4 tablespoons melted butter
- 1 teaspoon ginger, minced
- 1/2 cup Sriracha sauce
- 2 tablespoons honey
- 1 1/2 tablespoons thin soy sauce
- 1 tablespoon lemongrass, minced
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
Instructions
- Sprinkle the wings with baking powder and salt and toss to combine
- Marinate overnight
- Grill the wings, turning then on both sides, until the skins crisp up and brown, about 20-30 minutes
- Brush the wings with the sauce and grill for another for 5 minutes
- Remove the wings and in a large bowl pour remaining sauce and toss to coat
- Dish and serve hot
Notes
Inspired by Serious Eats
- Prep Time: 15 mins
- Cook Time: 20 mins
Comments & Reviews
Picture looks great, what are your thoughts on dropping the sweets, like honey and brown sugar, lime juice? Looking for a straight sirracha recipe doesn’t need to be too hot.
You can do that if that’s what you want. You’ll end up with a savory and mildly spicy flavor profile instead of savory, spicy, tangy and sweet. It won’t break the recipe, just adjust your seasonings using Sriracha sauce as a base. You can even make it a little more authentically Asian with a Sriracha, oyster sauce, soy sauce, sesame oil and some ginger and garlic. Sprinkle with some green onions or toasted sesame seeds.
Loved the recipe! But since I didn’t have lemongrass handy I substituted the zest of one line .
Hi
How do you cook the wings over the stove. What size heat did you use. High, med-high etc.
I went with medium-high heat on the stove. Hope this helps, Jackie!
Wow!!!This recipe is fantastic! Cooking the wings on the Weber (charcoal, of coarse) takes a little time, however, it’s worth it. Thanks.
Thanks for saying so and trying this out one!
Followed your recipe to a t for a Memorial Day party. Guests had been eating all day but went crazy for these. Had to hide one in the house to at least get to try it. Professional look and taste. Would love to send you a pic but that doesn’t seem to be an option.
Wow to having to resort to hiding some. So glad it was a hit! I love pics, so if there is ever a next time and some survive, send it my way!
These look amazing, and I love cooking in my cast iron…but what makes these “grilled?” ..look amazing though and will be trying them this weekend…
Those nicely seared grilled marks make ’em grilled! Either on a griddle or outside on the grill. Good luck and happy cooking this weekend!
I love Sriracha hot wings! But these are very special- nice that they are grilled and the sauce you created is amazing! Such a wonderful combination of flavors. I now have to try this version of hot wings 🙂 You have a great blog 🙂
Thanks so much, Mira! I really do try keeping my recipes simple while not sacrificing flavor. 🙂
I can attest to the wonderful deliciousness of these wings. The grilled butter sends them over the top. Nice touch.
Thanks, Jason!
Any chance I could substitute the butter with EVOO??
I think it should be fine, Trish. Although I would use half or one third the amount used for olive oil when subbing for butter. Another option is margarine, I actually use it more than butter. 🙂
I think I will make these for my husband as a special surprise one evening. He might pass out from the excitement. The man loves sriracha! I mean, really, who doesn’t?! I like it and I’m not even a huge spicy fan like he is! These look AMAZING! 🙂
Hahaha! I hope he likes it! Mine plowed through 2 lb. in less than 15 minutes.
Gosh, is a torture looking at these wings at this time on the night. They look soooo good! I love sriracha too.
Hi Getrude! I’m happy to see you here and yes looking at delicious food is a tough thing to do before bed! As a food blogger you want to cook it and as a foodie you want to eat it but all you can do is go to bed!
These pictures are making me hungry!! I’m definitely going to try your recipe sometime soon 🙂 I also really want to get one of these pans (the ones that can go in the oven) but I haven’t seen them being sold anywhere here (I live in Jordan)!
Hi, Diana! You’re looking for a cast iron pan. Maybe you could head over to Amazon.com and see if they ship it to your country?
Holy moly, this is PURE TORTURE looking at these gorgeous photos of one of my favourite foods ever! I love the tip to use baking powder, I’ve never used a recipe using that method, I must try this! The sauce looks amazing too. Thanks for sharing!
And here I thought you wanted to be buried in a mountain of coconut shrimp! Should I bury you in a mountain of Sriracha wings instead? 😉