Friday, November 13, 2009

Fire Roasted Sriracha Chicken Wings

The leaves have turned from green to golden, red, and yellow. The morning air is crisp, fragrant with a scent of autumn.

Crap. Summer really is over.

But on the bright side, college basketball is gearing up. Tonight several games were on and Brett, his girlfriend, and a friend were over watching a few games. And what better game food is there than chicken wings?

I've been wanting to try Iron Chef Michael Symon's Spicy Sriracha Chicken Wings ever since I saw them over at Hot Sauce Daily when they did their version. I just hadn't gotten around to it but tonight I gave it a spin. They dropped the cinnamon from the marinade and I subbed basil for cilantro (which made sense, given it was a Thai based recipe).

I used my basic 30-20-10 recipe for wings on the Big Green Egg. (375f degrees indirect heat, 30 minutes-flip, 20 minutes-flip, toss in sauce, 10 minutes, remove). That technique has given me consistently great results. It would probably work in an oven, but I KNOW it works on a grill.

Fire Roasted Sriracha Chicken Wings

24 ea chicken wingettes and drumettes (see this post for video on how to cut them)
1/8 cup coriander, ground
1/2 teaspoon cumin
1 Tablespoon kosher salt
1/8 cup olive oil
1/3 cup Sriracha sauce
8 Tablespoons butter
1/4 cup basil, fresh chopped
1 ea lime zest
4 cloves roasted garlic

Make a marinade with coriander, cumin, salt, and oil. Marinade wings for 4 hours in a ziploc bag.

Over very low heat, melt butter and wisk with basil, lime zest, sriracha sauce, and garlic.

Get your Big Green Egg or grill up to 375f on indirect heat and cook for 30 minutes. Flip chicken.

Cook another 20 minutes and toss in the sauce.

Cook 10 more minutes, to crisp up the sauce. Serve with the usual suspects (celery and blue cheese or ranch).

TIP: To get a nice crisp skin when roasting your wings instead of frying, start with a "dry" wing. Let them sit exposed in the fridge for 30 minutes or so.

TIP: Don't crowd your wingettes and drumettes. You want your hot air to get around all sides to avoid the dreaded "rubbery skin". (I love the flames jumping up at the bottom of this shot.)

TIP: "Grid Extenders" or a raised rack are great ways to increase the capacity of your cooker, but just remember that the higher rack is a good 10-15 degrees (f) hotter than the lower rack. So rotate the wings from top to bottom about half way through.

TIP: When serving appetizer portions, serve with individual dipping cups of ranch/blue cheese dressing. No one likes a "double dipper".

I was surprised. The flavor was not just a simple insult of heat. It was much more complex. In fact, it started off with the taste of the spice. Wow, it really wasn't that hot at all after the first bite. It took a few bites for the "kick" to build , layer after layer. Then the warmth crescendo-ed into a torrid heat. This will sound completely dorky, but it reminded me of The Ride of The Valkyries, one of my favorite songs to perform in symphonic band, back in the day.

But it was a damn good wing.


  1. Those look excellent. I'll have to give them a try. I have been making orange marmalade sriracha wings of late. Those are heavenly.

  2. @ RDOwens: You know, I thought about that last night. Every time I see those on the BBQ Brethren, I tell myself I'm going to make them. But I didn't have any orange marmalade. I did have plum jelly and almost tried that.

  3. That's the way I like my wings...with some depth! The ones that are just hot and nothing else bore me. These look so finger-lickin'-good it's not even funny!

  4. Oh man Chris nice shot of that sauce just about to dribble onto the table, or my finger as I reach over and sneak a taste!

  5. Well, we had 6 inches of snow yesterday, so winter is in full swing here! The wings look great!

  6. Wings are pure good.. no matter how you do them! Except for the original Buffalo wing- they flat suck!

  7. Looks like some serious wings there Chris - I just happen to have some sriracha in the house.

  8. Man, I'm a sucker for good wings and yours look awesome. Ain't sriracha great stuff?

    @ RDOwens: I've gotta try those marmalade ones too.

  9. That is a great tip about exposing the wings for 30 minutes, because sometimes the skin is not as crisp as I would like it. Great recipe, I can't wait to try it.

  10. These look so delicious they could be Thanksgiving dinner! Yummy! Excellent job on the photos too :-)

  11. these look great! love your tips. I've never heard of sriracha I'm gonna have to do some research

  12. Great combo of flavors in your recipe! Thanks for sharing :)

  13. I'm late to the wing party - but I gotta say those are some damn good looking wings.

    I like the cooking strategy. 30-20-10

    I also like the individual dipping sauces.

    You need to open a restaurant.

    Also, I LOVE the new look of the blog!!!

  14. Too cold to grill, so I did 'em in the oven on convection mode. 40 minutes at 350, sauce 'em, then 10 minutes at 450. Not as good as grilled, but still so, so good!

  15. Ri-sick-u-lous! Trying to convince my wife to let me make these for the super bowl but she's jonesing for traditional wings. Next week!

  16. Those look great, Chris! The photos are very nice.


  17. Made these yesterday. Very good wings. these will be a hit for the NFL season. Thanks for this recipe.

  18. I made these last night and enjoyed them a lot. I skipped marinating and the last 10 min of cooking w sauce on them so as not to burn the garlic or lose any. I was pleased as a result with a complex flavor and a nice heat level. Will keep in the rotation for the future. The oil marinade is a bit greasy and I don't know if much flavor got added and the blu cheese dressing only masked the awesome sauce flavor but was goot as a cracker dip after a wing or 2 to cool down.

  19. These were delicious last night and I really like your 30-20-10 technique for the BGE. Curious if you use a drip pan with water when you make wings or simply let the chicken grease drip onto the plate setter (covered with foil I imagine)? Thank you.

    1. Ideally, I put some liquid in the drip pan, not for moisture since the egg has enough of that, but for keeping the grease drippings from burning. That said, there are plenty of times when I don't.


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