A little bit spicy, a little bit sweet. That sums up my husband’s personality in a chicken wing. Well, he’s actually a lot sweeter than not.
The man loves to grill. He’s pretty much a master. With just a prod of a finger into a piece of fleshy meat or fish, he can instantly tell if our dinner is going to be 3 minutes away or ready to be pulled and plated.
We’re also big fans of sriracha chile sauce, a hot but flavorful sauce that originated in Thailand and Vietnam. It’s one of my favorite additions to just about any dish: eggs, chicken and ramen. The heat? Yes, sriacha is spicy, but in my Honey Sriracha Chicken Wings I’ve tempered the fieriness by adding in freshly squeezed juices and sweet honey. The resulting sauce is rounded out and flavorful rather than blistering.
Honeyed Sriracha Chicken Wings
Makes 4 servings
3 pounds chicken wings, skin removed
1 tablespoon vegetable oil
2 teaspoons ground coriander
1/2 teaspoon garlic salt
6 tablespoons butter
1/3 cup sriracha
2 tablespoons honey
1 lime, juiced
1/2 orange, juiced
3 tablespoons cilantro
In a large plastic freezer bag combine chicken wings, vegetable oil, coriander, salt and pepper. Place in refrigerator and chill for 2 hours or overnight.
Bring grill to medium-high heat, place chicken on grill, and grill for 18-20 minutes, turning wings every 4 minutes or so.
Meanwhile, melt butter over medium heat in a small saucepan. Add sriracha, honey and juices and mix well to combine.
Remove wings from grill. In a large bowl combine wings and sauce, garnish with cilantro and serve.
chicken, chicken recipe, fathers day, grilling
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