Sweet and spicy, honey sriracha chicken wings are quickly marinated and then grilled to perfection. Basted while they are being grilled, the wings have a beautiful color and sticky texture. Make sure to have plenty of napkins on hand when eating these wings!
This recipe uses whole chicken wings: the tip, midjoint, and drummette. You can get a bit more to snack on using the whole wing. However, for ease of eating, you can also use “party wings” – wings that have been cut up with the tip discarded.
The scratch-made marinade uses a wide range of Asian ingredients creating a depth of flavors, not just a typical super hot sriracha style wing. This marinade is then cooked and reduced to for a baste during cooking which in turn creates a powerful and flavorsome glaze on the chicken wings.
Honey Sriracha Chicken Wings Recipe
Ingredients
Marinade and Glaze
- 2 tablespoons honey
- 2 tablespoons sriracha
- 2 tablespoons soy sauce
- 2 tablespoons Hoisin sauce
- 2 tablespoons minced garlic
- 1 tablespoon Slap Yo’ Daddy Jailbird Chicken Rub
- 1 tablespoon minced ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon dried chili flakes
- 3 pieces star anise
Chicken Wings
- 8 chicken wings
Equipment
- grill
- 1 5-gallon ziplock bag
Directions
Marinade and Glaze
- In a saucepan, combine the honey, sriracha, soy sauce, hoisin sauce, garlic, Slap Yo’ Daddy Jailbird Chicken Rub, ginger, cinnamon, cayenne pepper, chili flakes, and star anise.
- Simmer the marinade for about 5 minutes until the flavors are blended. Discard the star anise and allow it to cool.
- Place the marinade and wings in a gallon plastic zip bag and refrigerate for 1 hour.
To Cook
- Prepare a grill to 325 degrees F (160 degrees C) with hot and cool zones.
- Remove the wings from the marinade bag.
- Place the marinade into a saucepan and simmer for about 10 minutes until the sauce is reduced and becomes thick. Note: Do not omit this step to cook the marinade as it is used to baste the cooked wings. Alternatively, baste the wings with a freshly made marinade that did not come in contact with raw chicken.
- Grill the wings in the hot zone to get some color and crispy skin. Baste the wings with the reduced marinade.
- Once color and char are formed, move the wings to the cool zone and cook until an internal temperature of 165 degrees F (75 degrees C) is reached.
- Rest for 5 minutes then serve.
Nutritional Information
More Chicken Wing Recipes
Skillet
Mild Buffalo Chicken Wings
BBQ Smoked
Sriracha Honey Chicken Wings
BBQ Grilled Appetizer
