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This recipe serves up classic chicken wings in not one, but three different varities. It'll be hard to pick your favorite, we guarantee.
Click here to see this recipe created on HUNGRY's Grill This with Nathan Lippy.
For the chicken wings
- 3 dozen chicken wings
- 2 Tablespoons olive oil, plus more to grease the grill
- Salt and pepper, to taste
For the Buffalo sauce
- 1 stick unsalted butter, at room temperature
- 1/2 Cup hot sauce
- 1/4 Cup crumbled blue cheese
- Carrot and celery sticks, for serving
For the Asian sesame chile sauce
- 1/4 Cup hoisin sauce
- 2 Tablespoons ponzu
- 2 Tablespoons honey
- 1 Tablespoon Thai hot sauce
- 1 Teaspoon sesame oil
- 1 Teaspoon red pepper flakes
- 1/4 Cup roughly chopped dry-roasted peanuts
- 2 Tablespoons chopped cilantro
For the smokey barbecue sauce
- 1 1/2 Cup ketchup
- 1 Cup large beer
- 1 Tablespoon agave nectar
- 2 Teaspoons smoked paprika
- 1 Teaspoon smoked chipotle powder
- 4-5 dashes of liquid smoke
Calories Per Serving503
Folate equivalent (total)33µg8%
How to Grill Chicken Wings
Grilled chicken wings are vastly different from their deep-fried brothers. When you grill wings they don’t get that crisp skin. Not at all. But you don’t want the alternative, limp soggy skin.
Here I’m going to show you how to grill wings so that they have the best possible skin you can get from a grill. The key is getting a good char on them, and using a great sauce at the end.
Note that some people marinade their wings first. I’m not opposed to this but I don’t find it necessary. Why not? Two reasons. First, wing meat is very tender and juicy as it is so you don’t need the marinade for extra moisture. Second, if you have a flavorful sauce smothering the wings at the end, it overpowers the marinade anyhow. I say, skip that extra time and effort and get the wings on the grill ASAP.
Here’s how to grill chicken wings, step-by-step:
Oil your grill racks and then prepare your grill for direct grilling over medium heat, about 350ºF. I like to keep one burner off or on low in case some of my wings are cooked before others.
You’re going to cook the wings for about 20-25 minutes total. The way I do it is to start by leaving them on there, lid closed, for a few minutes. Then I use big tongs to have a look underneath them all. Some tend to get darker faster due to hot spots on the grill. If some are starting to char too much, I flip those over. Keep monitoring and flipping as they all darken. If a few pieces seem to be dark before others, shift them to a cooler part of the grill. They’ll keep cooking but not browning. After 15 minutes, use an instant read thermometer in the center of a few wings to make sure that they’ve all reached 165ºF. If some aren’t quite there, give them another 5 minutes. What you want are wings that are nicely charred on all sides and cooked through.
Revealed: Our Most Popular Chicken Wing Recipe
There are many twists and variations to classic grilled chicken wings, and over the years we have developed dozens of different recipes. It's almost impossible to pick our favorite, but you have spoken loud and clear about which recipe you like best. Sweet and Spicy Chicken Wings with Sriracha, Honey, and Lime is the most popular chicken wing recipe on our website and for good reason!
Spicy sriacha and honey come together for the perfect combination of sweet and spicy. Give these a try see for yourself why they're a fan favorite!
Sweet and Spicy Chicken Wings with Sriracha, Honey, and Lime
By Jamie Purviance
2 teaspoons kosher salt
1 teaspoon ground coriander
½ teaspoon freshly ground black pepper
½ teaspoon ground cayenne pepper
12 large chicken wings, each about 6 ounces, wing tips removed
3 tablespoons fresh lime juice
3 tablespoons hot chili-garlic sauce, such as Sriracha
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon unsalted butter
1. In a small bowl combine the rub ingredients. Pat the wings dry, and then place them in one layer on a sheet pan. Sprinkle with the rub, working it in on both sides with your fingers. Refrigerate the wings, uncovered, to air dry for about 4 hours.
2. In a small saucepan over medium heat, combine the sauce ingredients. Stir until the butter melts, and then remove from the heat.
3. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
4. Grill the wings over direct medium heat, with the lid closed, until browned on both sides, 10 to 15 minutes, turning once or twice. Then move the wings over indirect medium heat and cook, with the lid closed, until the meat is no longer pink at the bone and the skin is crispy, 15 to 20 minutes more, turning once or twice and basting frequently with the sauce. Remove from the grill and brush with any remaining sauce. Serve warm or at room temperature.
Week of Wings 5 – Day 4. Our featured wings today are a 3 way from Sweet Baby Ray’s. Sweet Chili Wing Sauce and Glaze, Buffalo Wing Sauce and Glaze, and Kickin’ Bourbon Wing Sauce and Glaze. All are easily found on your local grocer’s shelves.
We like Sweet Baby Ray’s BBQ sauces – who doesn’t? I would venture to say they are probably America’s favorite store-bought sauces. But how do their wing sauces hold up? “The Sauce is The Boss” as they say.
Preparation: Deep fried. Again, we did our usual 3 step cook – baked at 350º for 40 minutes (turning once half-way through), deep fried at 350 – 375º for 2 – 3 minutes, then tossed in the sauce. See our Wings 101 post for more info.
Sweet Baby Ray’s Sweet Chili Wing Sauce & Glaze
First up, is their Sweet Chili sauce.
This sauce starts off sweet, but spicy red chili peppers provide enough heat to fire up an order of wings or liven up grilled salmon, popcorn shrimp, or pork chips.
Ingredients: high fructose corn syrup, distilled vinegar, aged cayenne pepper, water, modified food starch, salt, sugar, contains less than 2% of: sriracha chile sauce, red bell pepper, garlic, wheat, soybeans, vegetable oil, chicken base, spice, chile de arbol pepper, potassium sorbate, sodium benzoate, sodium metabisulfite as preservatives, xanthan gum, paprika.
Texture and Appearance: Typical thick and sticky chile sauce, with bits of ingredients floating about. Clean.
Taste on wings: Super sweet and very sticky. Finger licking goodness with just a touch of heat. Enjoyable.
Heat Level: ★☆☆☆☆. Just a tingle of heat. Ultra mild.
Satisfaction: ★☆☆☆☆ – 1 Star – We think these wings are “acceptable”. And we think this sauce would make a great crockpot full of meatballs (which we plan to try), or added to baked beans, or as a glaze on ham or pork.
Sweet Baby Ray’s Buffalo Wing Sauce & Glaze
Next up, their version of Buffalo Wing Sauce.
… full flavored sauce with the perfect blend of cayenne pepper and garlic, and a rich butter finish.
Ingredients: aged cayenne pepper, distilled vinegar, margarine, water, salt, dried garlic, contains less than 2% of: vegetable oil, paprika, xanthan gum, propylene glycol alginate, citric acid. Gluten free.
Texture and Appearance: Thin and bright orange in color. We’re back to the typical “buffalo style” bottled sauce look here. Moderately clingy and sets up on the wings. Great cling factor.
Taste on wings: This has all the taste of a very traditional wing from your local bar. Not a lot of butter taste, and the vinegar flavor is very mild. The taste is average, and the heat only slightly hotter than other bottled sauces from the store. Tangy.
Heat Level: ★☆☆☆☆ Hotter than some store sauces, but only at a bare minimum. Would make for an acceptable wing that everyone could enjoy. Nice quality of flavor. Reliable.
Satisfaction: ★★☆☆☆ – 2 Stars – Nothing wrong with these mild wings. They’re just what you would imagine from a bar with a decent mild wing. Average.
Sweet Baby Ray’s Kickin’ Bourbon Wing Sauce & Glaze
Finally, the BBQ version of their wing sauce.
“Smooth bourbon, sticky molasses and spicy peppers …”
Ingredients: water, high fructose corn syrup, aged cayenne pepper, molasses, distilled vinegar, modified food starch, salt, contains less than 2% of: bourbon, dried garlic, chipotle pepper, spice, natural flavor, potassium sorbate and sodium benzoate as preservatives, xanthan gum, tomato paste, paprika, sucralose, citric acid, sodium citrate.
Texture and Appearance: Dark almost mahogany colored. This mildly thick sauce is the BBQ Wing sauce king of the bunch. It clings nicely to the wings. Classic bbq.
Taste on wings: This is a BBQ wing. Make no mistake about it. Superior to your average bar bbq wing, these are very satisfying and tasty. Winner.
Heat Level: ★★☆☆☆ – 2 stars – Heat is just under medium here. This is all about the BBQ wing. Classy.
Satisfaction: ★★★☆☆ – 3 stars – Almost tops on our preference for a bbq wing. Delicious and savory. Preferred.
Disclaimer: We purchased this product for our own personal use and review purposes. No compensation was received. The thoughts and opinions expressed are our own.
Hell yeah, tomorrow is my birthday! Now solidly in my mid-thirties, I've noticed that each subsequent year, fewer and fewer friends openly celebrate their birthdays, but I'm still all gung-ho about mine. While I'm usually humble and reserved, on my birthday I want to feel special, be the center of attention, get what I want, and not be concerned about the selfishness of it all. I still throw myself a party, and I fill it with all of my favorite people and favorite foods. Among the bar foods that make up my birthday menu, wings take top billing, and the top of top are these Sriracha hot wings&mdasha recipe I devised specifically for my birthday last year.
I could probably eat only wings until the world ends and be happy. They have all the intensity I gravitate to in food&mdashmeaty, juicy, crisp, and heavily sauced/seasoned. Getting all of these desirable characteristics in a wing is fairly simple when frying, but on the grill it takes some extra work. Specifically, getting a crunchy skin can be a bit of a challenge, but a simple solution to that is coating the wings in baking powder and letting them rest in the fridge for eight hours prior to grilling.
I've been using that little trick on grilled wings for years now, but the real story behind these babies is the sauce. Being a devout student of Sriracha, I find almost any excuse to bust out this king of hot sauces and give just about anything a hit of that spicy and garlic-y magic. So why not bring some that goodness to wings?
To create a balanced sauce that builds upon the flavors of Sriracha, I added to it: butter, honey, soy sauce, cilantro, lime, and rice vinegar. This gave the right mixture of richness, spice, sweet, and tang to create a killer wing.
On the grill, the chicken cooked up beautifully over indirect heat&mdashwith the little baking powder trick, the wings got a crackling skin after about 45 minutes. This extra-crunchy exterior is needed to keep a crisp bite to the chicken once sauce is introduced.
To double up the Sriracha awesomeness, the wings were first brushed with sauce in the last minutes of grilling. After that coating baked in, they were tossed with the remaining sauce, creating two layers of hot garlic goodness, ensuring every bite was full of flavor.
I made a triple recipe of these for my birthday last year, and their allure was instantaneous obvious as they flew off the plate. Credit should go mainly to Huy Fong's awesome Sriracha, but since I'm feeling entitled right now, I'll say that it was my doing, wedding that special sauce to the perfectly grilled wings. It was a match made in heaven, one that made my birthday even better than it already was.
Published on Tue Jan 8, 2013 by Joshua Bousel
Sriracha Hot Wings
- Yield 4 servings
- Prep 15 Minutes
- Inactive 8 Hours
- Cook 45 Minutes
- Total 9 Hours
- 4 pounds chicken wings, cut into drumettes and flats
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- For the Sauce
- 4 tablespoons butter
- 1/2 cup Sriracha
- 2 tablespoons honey
- 1 1/2 tablespoons soy sauce
- 1 tablespoon finely chopped cilantro
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon rice vinegar
- Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with baking powder and salt, tossing to coat evenly. Arrange wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours
- Melt butter in a small saucepan over low heat. Whisk in sriracha, honey, soy sauce, cilantro, line juice, and vinegar until combined. Remove from the heat and set aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wings skin side up over cool side of grill, cover, and cook until skins are crisp and browned, 30 to 40 minutes. Brush wings all over with sauce, cover, and continue to cook until sauce bakes in, 5 to 10 minutes.
- Transfer wings to a large bowl. Pour remaining sauce over wings and toss to coat evenly. Transfer wings to a platter and serve immediately.
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Gloria HAPPY BIRTHDAY! I've read a couple of your things on Serious Eats. You are VERY smart (MIT!) and I enjoyed all your articles. Have a great Bday!
Gloria Posted Tue, Jan 8 2013 8:37PM
Josh @Gloria Thanks, although I'm not the smart food scientist from MIT, that's Kenji. I'm merely a web designer and photographer who happens to love barbecue and can put together a halfway decent recipe (without understanding the science behind it, haha). Posted Tue, Jan 8 2013 8:44PM
Steve Happy Birthday.
What temp did you cook the wings at? Posted Wed, Jan 9 2013 1:03AM
Josh @Steve They cooked in the 400 degree range (plus or minus 25 degrees). Posted Wed, Jan 9 2013 9:07AM
Chris Of my top 5 wings of all time, two are sriracha varieties. Now I have to try yours too, Josh! Happy belated Bday! Posted Sun, Jan 13 2013 11:07PM
Katie These are hands down the best wings! Just made them for dinner to christen my new Weber Spirit grill. Thanks for sharing this, my husband definitely also thanks you! Posted Sat, May 25 2013 6:43PM
Cindy STELLAR WINGS. Posted Sat, May 16 2015 8:31PM
Ty Great recipe! Can I achieve the same affect with a gas grill? Posted Thu, Jun 25 2015 11:24AM
Josh @Ty Yes, you can do these on a gas grill. Just create a two-zone fire by lighting one set of burners and keeping the other off. Then place the wings on the cool side of the grill and cover. Posted Fri, Jul 3 2015 1:02PM
Mike Use balsamic vinegar 1/4 Siracusa and. 1/4 sweet chili add brown sugar and maple syrup Posted Sun, Oct 11 2015 1:36PM
Tim i made the Siracha sauce a couple months ago. Loved it, stored the leftover sauce in the fridge. I only did 2lbs of wings. I was wondering if the sauce would still be good to use? Or should I just make a new batch? Posted Fri, Feb 5 2016 11:48AM
Josh @Tim After a couple months, I'd do a new batch of sauce. Posted Mon, Feb 8 2016 8:56AM
[email protected] This is a great recipe ! Will def make again and again. Thanks! Posted Sun, Mar 20 2016 9:02PM
Webergrillreport Thank you for really good recipe,I really appreciate it. Posted Fri, May 27 2016 8:26PM
Webergrillreport Thank you for really good recipe,I really appreciate it. Posted Fri, May 27 2016 8:26PM
Dan I have a gas grill and a charcoal grill
Do you think it's a good idea if i bake these on the gas grill at low heat for 30 or so mins and then transfer them on to the charcoal grill for high heat cooking to make the skin extra crispy? Posted Fri, Jul 29 2016 7:03PM
Steve Am I missing something? You talk about "hot garlic goodness", but garlic isn't in the recipe?!
Despite this, making these for the second time. Excellent recipe! Thanks so much for sharing.
Steve Posted Mon, Sep 5 2016 9:56AM
Robert Have you tried to deep fry the wings, was wondering if yhey retained thier crispness. Going to give the recipe a try tomorrow. sounds great! Posted Sat, Feb 11 2017 9:26PM
reFill Brilliant! I will do this one again and again Posted Sun, Feb 7 2021 1:59AM
Amount Per Serving Calories 885 % Daily Value * Total Fat 62g 96 % Saturated Fat 18g 90 % Trans Fat 0g Cholesterol 288mg 96 % Sodium 2002mg 84 % Potassium 68mg 2 % Total Carbohydrate 7g 3 % Dietary Fiber 0g Sugars 5g Protein 68g 136 % Vitamin A 36 % Vitamin C 1 % Calcium 6 % Iron 21 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Grilled Hot Wings
I love having friends over on Sundays to watch football. What I love the most is that it gives us a chance to get together, and also gives me a number of taste testers.
Wings and football pair perfectly together. They’re easy and fun finger food, and above everything else, taste really, really good. They are also extremely versatile and can be dressed up in every which way. Chicken wings can be fried, grilled, or baked, and who doesn’t love dipping anything into ranch or bleu cheese dressing?
This recipe is for classic buffalo wings. Use it as a base template to create your own hot wings. Instead of going traditional, opt out the Frank’s Hot sauce and sub for some of the tasty combinations listed below!
How to Make Super Crispy Wings in the Air Fryer
Use Baking Powder: I learned this trick years ago and it has been my favorite way to get crispy skin-on chicken wings. This Magic Ingredient raises the PH level in the chicken wings and makes them SUPER crispy. Just be sure the baking powder you are using is aluminum-free.
Pat the chicken dry: Be sure the wings are completely dried through. This will help the baking powder stick to the skin and result in a super crispy texture
No Oil Needed: This is my absolute favorite part about air frying chicken wings. That&rsquos right, no oil needed. The oil from the chicken wings will break down and when combined with the salt and baking powder, will form a crunchy crust that is to die for.
Air-frying Method: The wings are first air-fried on medium heat to cook the interior and then the heat is turned up to 400F+ to acrisp up the skin. The result is chicken wings that are soft and tender on the inside and super crispy on the outside.
Don&rsquot over-lap: Spread the wings out so they don&rsquot overlap. Giving the wings enough room will allow them to cook evenly and crispy all around. Using a large air-fryer will allow you to achieve the best results in just 1 round. This is our favorite air-fryer for large batches.
Do you know that amazing feeling when you keep trying something, but just can't get it right, then all of a sudden, you got it? Well, that was the exact reaction these jalapeño wings elicited in me when I made them over the summer. Jalapeño wings have been a recipe I've been trying to lock down for many, many years, but could never get it quite right. My folly ended up being focusing on using only a jalapeño hot sauce when I really needed to broaden my horizons&mdashit took jalapeños in three different forms to make these wings as stellar as they could be!
The first incarnation of jalapeño was chipotle powder. Chipotles are smoked and dried jalapeños, which gives them both an intensely smoky and enhanced spiciness. A little goes a long way of this stuff, so for the dry seasoning, I only started with small amount of chipotle powder and built up a complimentary flavor profile around it using cumin and oregano with some brown sugar to add a little contrast to the heat.
After adding a tablespoon of baking powder to the spices&mdashthe baking powder helps create a crisp and textured skin&mdashI patted the wings dry with paper towels and tossed them with the seasoning.
I then arranged the wings on a wire rack set in a sheet pan and placed the entire thing in the fridge overnight. If you're a follower of the Meatwave, you already know the combo of baking powder and air drying is what it takes to get super crunchy and crackling skin on the grill, resulting in a wing very similar to those that have been fried.
In my previous recipes for jalapeño wings, I was using my own homemade hot sauce. I figured my recipe for the sauce may not have been that hot (pun intended) due to the less than stellar results I was experiencing with it. So this time around I picked up a bottle of Cholula's Green Pepper sauce, which is actually a mixture of jalapeño and poblano and is quite tasty. To make the finishing glaze, I used the entire bottle of hot sauce and combined it with butter, honey, and lime juice, which resulted in a rich, bright, and fruity sauce that packed a nice punch if heat as well.
The third wave of jalapeños came by way of the fresh fruit. I decided to make a garnish to finish the wings off that combined diced jalapeños with cilantro and garlic. I figured this would add another flavor component that could only enhance the final product above my previous attempts.
As long as I follow my tried and true wing method, I can always expect to have well browned and excellently crisped wings after 45 minutes of cooking over indirect high heat on the grill. The oven is also an option here, but you do get a little hint of smokiness from a charcoal fire that would be missed if cooked in the oven.
Once the wings were done, I transferred them to a large bowl and added in the glaze. The light green color of the sauce meant you couldn't really tell these wings were coated in jalapeño, and that was also one driving force behind the creation of a garnish&mdashto give the wings some green color.
Which the garnish did nicely, but how it, and all the other components, came together is what made these wings one of my favorite things I cooked last year. They looked seemingly simple, but were layered with so much flavor from the smoky chipotle to tangy glaze to fresh garnish, all adding their own distinct layer of heat to create a wing that delivered a pleasing burn that didn't cross a line into a territory where they would be too spicy for most folks. When I first set out to make jalapeño wings, this was how I imagined them tasting, and while it took me a long time to realize my vision, the work and wait probably just made them all the more delicious and satisfying in the end.
Other Grilled Chicken Wing Recipes
Although the original recipe for Buffalo chicken wings is deep-fried, they are also wonderful when grilled. You can simply combine melted butter with Frank's Hot Sauce, or make your own spicy mixture, and then marinate the wings for a few hours before grilling. But Buffalo can't take all of the credit for the flavorful chicken wing as an appetizer sticky wings have been on Chinese menus for years. Try a recipe for grilled Chinese wings using soy sauce, garlic, ginger, and Chinese five-spice powder.