Sriracha Grilled Chicken Wings are going to be your new go to on the grill any time of year. They are tangy and flavorful. The perfect finger food appetizer and they are literally finger licking good.
Sriracha hot sauce and other flavorings coat the wings and help them char nicely on the grill for that smokey bite that nothing but a grill can deliver. Once they are seasoned, the wings are seared on a hot grill then laid on top of a grilling rack so they don’t get direct heat but can continue to cook. The wings can cook from within without over charring them on the outside.
Since the chicken wings are fully cooked on the grill, they take a little more time than fried wings but they are worth the extra minutes. Grilled wings are a lot less greasy because their fat slowly renders on the bbq.
Some Tips for Making the Perfect Gameday Sriracha Grilled Chicken Wings
They have a little kick to them, but they are not spicy. If you want a spicy base double the siracha in the recipe. You can also add a few dashes of a spicier hot sauce with habanero.
*Important to know for this recipe and anything you grill: When you close the lid of your grill and place any protein or veggie on indirect heat, you are basically creating an oven. You need heat for things to fully cook but you don’t want to blast them with the hot flames or they will burn.
If you don’t have a top rack to your grill, you can keep one side on and one side off to maintain a cool side. You can put the wings on the cool side once they have some color. It’s the same idea so they can continue to cook without burning.
If you prefer your wings very saucy you can make double the sauce mixture and add half before grilling and the other half can be brushed on after they are fully cooked for that “wet wing” style.
We love serving these wings with our Buttermilk Ranch Recipe or with crumbled blue cheese. It’s a great appetizer to any of our game day recipes. Also checkout our Media Noche Sliders and Sazon Rubbed Wings
Sriracha Grilled Chicken WingsCourse: AppetizersCuisine: AmericanDifficulty: Easy
10 chicken wings (about 3 ½ to 4 pounds)
1 stick of unsalted butter, melted
1/3 cup of sriracha hot sauce
2 tablespoons of soy sauce
2 tablespoons of Worcestershire sauce
1 tablespoon of creole seasoning
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of salt and freshly cracked pepper
- Preheat your grill to medium/ high heat. Oil the racks to prepare your grill.
- In a bowl combine the butter, hot sauce, all the seasonings, 1 teaspoon of salt and pepper. Whisk everything together.
- In a large bowl or sheet pan place the wings and season with more salt and pepper. Mix. Add the sauce. Mix until the wings are completely coated in the sauce.
- Place the wings on the hot part of the grill fatty side down. Be sure they are in one single layer, not overlapping. Leave them on the grill and uncovered, for 4-5 minutes until they have some grill marks. Do the same for the other side.
- Once they are marked on both sides, set the wings (fat side up) on the top part of the grill. If you have any remaining sauce in the bowl you can add it to the wings by spooning it over or brushing it on.
- Switch the heat to the lowest setting and cover. They will cook like this for 15-18 minutes until they are fully cooked and the juices run clear.
- They should be golden and slightly charred on the outside and moist on the inside.