Sweet and Spicy Chicken Wings with Sriracha, Honey, and Lime
Recipe Type: Appetizer
Serves: 4 servings
Very easy to make and yummy!
- 2 teaspoons kosher salt
- 1 teaspoon ground coriander
- 1/2 teaspoon freshly ground pepper
- 1/2 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
- 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 on both sides with your fingers. Refrigerate the wings, uncovered, to air dry for about 4 hours.
- In a small saucepan over medium heat, combine the sauce ingredients. Stir until the butter melts and then remove from heat.
- Prepare the grill for direct and indirect cooking over medium heat (350 – 450 degrees F)
- Grill the wings over direct medium heat, with the lid closed, until browned on both sides, 10 – 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 – 20 minutes more, turning once or twice and basting frequently with the sauce. Remove from teh grill and brush with any remaining sauce.
- Serve warm or at room temperature.
I cooked them in the oven. I started at 425 and then dropped it down to 350 after the smoke alarm scared the crap out of my dogs. The skin wasn’t crispy but I took it off anyway and I didn’t freeze outside while cooking so it was a good trade-off.[br][br]I turned and basted every 5 – 10 minutes until the meat was completely done.