Grilled Honey Sriracha Chicken Wings
Crispy grilled chicken wings coated in a sticky, sweet-heat honey sriracha glaze that caramelizes beautifully over the flames. Plan ahead: marinate at least 1 hour, or overnight for best flavor.
Ingredients
- 4 lbs chicken wings (split at joint, tips removed)
- 1/3 cup honey
- 1/4 cup sriracha sauce
- 2 tbsp soy sauce
- 4 cloves garlic cloves, minced
- 2 tsp rice vinegar
- 2 tsp toasted sesame oil
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 4 scallions, thinly sliced
- 2 tsp sesame seeds, toasted
Instructions
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1
Pat 4 lbs chicken wings (split at joint, tips removed) dry with paper towels and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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2
In a bowl, whisk together 1/3 cup honey, 1/4 cup sriracha sauce, 2 tbsp soy sauce, 4 cloves minced garlic cloves, 2 tsp rice vinegar, and 2 tsp toasted sesame oil to make the glaze. Reserve half the glaze for serving; use the other half for basting.
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3
Place the wings in a zip-lock bag or bowl and toss with a few tablespoons of the basting glaze. Refrigerate for at least 1 hour.
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4
Preheat grill to medium heat (about 375 degrees F). Clean and oil the grates.
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5
Grill the wings over indirect heat for 20-22 minutes, flipping every 5 minutes, until the skin is crispy and the internal temperature reaches 165 degrees F (74 degrees C).
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6
During the last 4 minutes, move the wings over direct heat and brush generously with the basting glaze, turning once to caramelize on both sides.
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7
Arrange on a platter and drizzle with the reserved glaze. Garnish with 4 thinly sliced scallions and 2 tsp toasted sesame seeds. Serve immediately.