Honey Sriracha Chicken Wings: Crispy Big Green Egg Wings
This recipe for Honey Sriracha Chicken Wings: Crispy Big Green Egg Wings is fantastic. The perfect balance between heat and sweat this recipe is sure to please.
Servings: 4
Ingredients
Chicken Wing Ingredients:
- 3-4 pounds Chicken Wings
- 1 tbsp Kosher Salt
- 1 tbsp Baking Powder
- 1/2 cup Savory BBQ rub e.g., Lane's BBQ Qnami or Meat Church Holy Voodoo
Honey Sriracha Glaze Ingredients:
- 1 stick Butter
- 2/3 cup Sriracha
- 1/2 cup Honey
- 1 tbsp Sesame oil
- 1 Lime juiced
- 1/4 cup Cilantro chopped garnish
- 1/4 cup Roasted peanuts chopped for garnish
Instructions
- The Dry Brine: Pat the wings completely dry with paper towels. Toss them in a large bowl with the salt and baking powder. Place the wings on a wire rack set over a baking sheet and refrigerate uncovered for at least 4 hours (overnight is best) to dry out the skin.
- The Seasoning: Remove the wings from the fridge. Dust them lightly and evenly with your BBQ rub. Do not use an oil binder, as the dry-brined skin is ready to go as is.
- The BGE Setup: Prepare your Big Green Egg for indirect cooking using the convEGGtor at 350°F. Add 1 or 2 chunks of Apple or Cherry wood for a light smoke profile.
- The Cook: Place the wings on the grid and close the dome. Roast for 45 to 60 minutes, flipping once halfway through. Pull the wings when they reach an internal temperature of 185°F to 190°F for the best texture.
- The Glaze: While the wings are cooking, combine the butter, Sriracha, honey, sesame oil, and lime juice in a small saucepan. Simmer over low heat until the butter is melted and the sauce is smooth.
- The Toss and Set: Remove the wings from the Egg and toss them in a large bowl with the warm glaze. Return the coated wings to the grill for 5 to 10 minutes to allow the sauce to caramelize and "set" into a tacky lacquer.
- Serve: Remove from the grill and garnish immediately with chopped peanuts and fresh cilantro. Serve with sticky rice or alongside a cold beer.