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Last Friday July 29, 2016 was National Chicken Wing Day! As some of you may remember I participate with several Big Green “Eggsperts” cooking and writing for another blog: Big Green Brotherhood. To celebrate this great food holiday, we were eager to cook our favorite chicken wing recipes last weekend and share them with you. This post features one of my all time favorite recipes for chicken wings; I hope you enjoy this as much as I do. Now sit back, grab an ice cold Singha, and enjoy this post for Big Green Egg Honey Sriracha Chicken Wings.
Big Green Egg Honey Sriracha Chicken Wings
I use a stick of butter, 2/3 cup of sriracha, 1/2 cup of honey, 1 Tbls. of sesame oil, and lime juice for my glaze.
Put all of those ingredients in a saucepan and melted over medium heat stirring occasionally; once combined, turn the heat off and let the sauce cool a little.
Set the Big Green Egg up for indirect cooking at 300° using 2-3 hickory wood chunks. I placed the wings in the BGE and let them cook (turning once) until they hit 165°. This cook took me 45 minutes to get there.
Unfortunately, I was not able to get any further cooking shots yesterday as it started to pour down rain! So, I will describe the process I used to get the final dish shown below.
After the 45 minutes I pulled the wings and submerged them in to the Honey Sriracha glaze. I set the Big Green Egg for direct grilling and cranked the heat to 500°. I placed the wings back on and cooked them for 5 minutes turning occasionally. I served the wings with fresh cilantro and chopped coconut almonds. Delicious!!!
Big Green Egg Honey Sriracha Chicken Wings
Ingredients
- 1.5 Lbs Chicken Wings
- 1 stick of butter
- 2/3 cup of sriracha
- 1/2 cup of honey
- 1 Tbls. of sesame oil
- Juice from 1 lime juice
- Cilantro, garnish
- Coconut Almonds, chopped for garnish
Instructions
- Set the Big Green Egg up for indirect cooking at 300°
- Use your favorite wood chunks for smoking (I used hickory)
- Rub the wings with an all purpose BBQ rub
- Place the wings in the BGE and cook for 45 minutes (turning once) or until they measure 165°
- Pull the wings and let rest while you set the BGE up for direct grilling and heat to 500°
- Combine the butter, sriracha, honey, lime juice, and sesame oil in a sauce pan
- Cook on medium until the butter melts and the sauce is mixed through
- Put the wings in the sauce and mix thoroughly
- Put the wings back on the BGE and cook direct for 5 minutes turning occasionally to form the nice char or crust
- Serve with chopped cilantro and chopped almonds
Nutrition information is automatically calculated, so should only be used as an approximation.
Chris,
Plan on cooking up 9 lbs of wings tomorrow and plan to dry brine per your other crispy wing recipe. In the pictures, you seasoned the wings but didn’t give the recipe. I guess you use salt, pepper, chili powder, paprika, and cumin garlic powder rub. Is that correct? If so, can use send the proportions on the recipe. BTW…I’m cooking my way through our book! Thank you for taking the time to write it.
Burton thanks for the kind words and positive energy!