Blackened grilled chicken wings with a sriracha sauce
How could you go wrong with chicken wings especially ones that are grilled to crispy perfection? Making this meal brings back great memories of grilling up at the lake and relaxing with friends (also while grilling last night and the snow was falling really made me miss 90 degrees and tubing more than anything).
I opted out of using the traditional style of buffalo sauce which calls for a hot sauce like Frank’s or Tabasco. Instead, I chose to use Sriracha which is made from sun ripened chilis and adds a great sweet and heat combo to the seemingly bland and overplayed buffalo sauce.
This is also a very simple and easy dish to prepare with items that should be readily available in any good home kitchen.
For this dish you are going to need:
- Couple lbs of chicken wings
- 1/4 cup of your favorite sugarless dry rub (relax I have one listed below and the reason for dumping the sugar is because high heat + sugar = burnt nastiness)
- 3/4 cup of sriracha
- 8 TB (1 stick) of unsalted butter (healthy eating is my motto).
Here is the dry rub I used for the chicken wings (realize this makes more than 1/4 cup but the rest will stay sealed away for a couple of months):
- 2 tb of paprika
- 2 tb of chili powder
- 1 tb of kosher salt
- 1 tb of onion powder
- 1 tb of garlic powder
- 1 tea of oregano
- 1 tea of coriander
Mix all this together and set aside.
Preheat your grill to high or your oven to 450 degrees if you lack a grill. Dry the chicken wings with paper towels and toss them in the rub mixture to coat.
Once your grill or oven is up to high heat place them on the grates or on an oven safe pan and in the oven. Let them cook till done turning once (this depends on the meatiness of the chicken and mine took about 14 minutes total on the grill).
While the chicken is cooking over medium heat melt the 8 TB of butter with the sriracha sauce. Stir to combine.
All that is left is to serve the wings with the sauce. I don’t like to toss the wings in the sauce when they are done but rather leave the sauce on the side so you can add as little or as much as you want. However, if you like them that way then once the wings are done mix them in the sauce.
Where do I find sriracha at?
Is it an ethnic type sauce?
Most groceries stores carry it with the chinese and thai food. I have also seen it with the hot sauces. If not the local grocery store any Asian market will carry it.
The brand I always buy is made by Huy Fong Foods and is well known by having the rooster on the bottle.
Here is a picture of the brand I get: http://veryasia.com/srchsa.html
I love using sriracha sauce for my wings. I use 1 cup of sriracha, 1/2 cup of honey, and 1 stick of butter. Heat it all up till its combined well then add a couple dashes of red wine vinnegar. The sweet and sour and heat from the sauce go so well with the salty from the wings.