I’m always on the lookout for new ways to do chicken wings. This recipe is a a bit of a collaboration between the Orange Marmalade Sriracha Wings from Larry at The Wolfe Pit, the Sriracha Chicken Wings from Chris at Nibble Me This, and my own Teriyaki Wings.
The end result is a very tasty, vaguely Asian, spicy-sweet wing with plenty of kick. These were a hit at our recent New Year’s Eve party.
3-4 pounds fresh chicken wings (about 16-24 wings), whole
1 (16 ounce) jar orange marmalade (Get the good stuff without the high-fructose corn syrup in it.)
1/3 cup Sriracha (a.k.a. Rooster) sauce
1/3 cup honey
1/3 cup brown sugar
2 tablespoons teriyaki sauce
1 tablespoon Thai fish sauce (nuoc nam)
1 tablespoon rice wine vinegar
Combine all ingredients (except the wings) in a heavy sauce pan over medium heat. Bring to a boil, then reduce heat and simmer, stirring constantly until the sugar has dissolved and everything is well-combined. Remove sauce from heat, but keep warm.
Set up your grill for an indirect cook at 350°F. Use a pan under the grate to catch any drippings and further diffuse the heat. I added just a little guava wood for smoke.
Grill wings with the tips down for 30 minutes, flip and cook for another 30 minutes, or until they are golden brown. Mop the wings with the sauce and cook for another 15 minutes. Flip, mop and cook for another 15 minutes. Repeat one or two more times until the wings are have a thick and sticky glaze on them.