I love hot wings and playoff time is as good an excuse as any to fire up a batch. This time I went sweet and sticky with most of the heat coming from sriracha (aka rooster sauce).
12 chicken wings
Juice of 1 orange (about 1/4 cup)
2 tablespoons Thai sweet chili sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
1-2 tablespoons sriracha
1 tablespoon sesame oil
1 tablespoon fish sauce
Combine the juice, chili sauce, soy sauce, vinegar, honey, sriracha, oil, and fish sauce. Put the wings in a zip-top bag and pour the marinade over them. Turn to coat, then squeeze the air out of the bag, seal it up, and stash in the fridge for at least 4 hours (overnight is even better). Turn the bag every so often to make sure all the pieces get a coated in the marinade.
Set a cooling rack on a cookie sheet or jelly roll pan. Reserve the marinade and move the to the rack and let them sit uncovered in the refrigerator for at least 2 hours, and preferably overnight to let the skin to dry out a bit.
Set your grill up for a raised direct cook at 350°F. On the Big Green Egg I used an extender to move the grate up to the level of the rim, putting the chicken further away from the heat.
When the grill is ready, put the wings on the grill and cook undisturbed for 30 minutes. Flip and cook for another 20 minutes, or until brown and crispy.
Pour the reserved marinade in a small saucepan and bring to a boil. Cook until it has reduced by about a third (5-10 minutes). Taste and adjust the seasonings. Baste the wings on both sides with the sauce. Let them cook for another 10 minutes, then baste again.
Serve with remaining sauce for dipping.
The wings were very tasty. I really liked how the orange juice brightened up the flavor and kept them from tasting too sweet or heavy. I went with 2 tablespoons of sriracha, but they could have been a little hotter.
While the marinade boosted the flavor, the skin didn’t get as crisp as I would have liked. Maybe they need a coating of a little oil or a longer rest in the fridge.