Up front I'll tell you that both are two of my favorite wings ever. Symon's recipe is a complex heat that I preferred. But this one is one my family liked better. It's a sweet then heat, or as I said to Alexis tonight, "It hits you with sweet up front and then kicks you in the rear.....just where you need to be kicked!"
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12 ea chicken wings, cut into drumettes and wingettes (my video on how to do this)
2-3 Tablespoons of Poultry Perfect Rub
1 cup Apricot-Pineapple Preserves (they used orange marmalade)
1 ounce brown sugar
1 ounce honey
1 ounce sriracha sauce
1 tablespoon finely diced green onion.
Season drumettes and wingettes with the rub.
The "cooking" part is easy. You're using my 30-20-10 method for fire roasting wings. Indirect heat set up on a grill cooking at 350-375f. Cook at 30 minutes, flip the pieces.
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Cook 20 more minutes. While the wings are cooking, mix the preserves, sugar, honey, green onion and sriracha sauce over medium heat until blended. (okay.....this isn't exactly blended yet and I hadn't added the green onion yet.)
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Toss in sauce (in this case, sriracha wing sauce) and cook 10 more minutes until the sauce crisps up a bit.
Who says that chicken wings are to be served only with celery, blue cheese and beer? Since these were sort of "thai" wings, I decided to use this easy saffron rice as a side. I cooked it as noted but added one finely diced roma tomato. The real saffron makes the difference every time!
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Which of these sriracha wings would YOU like? If you like a sophisticated layering of mild heat building on more heat, go with Symon's recipe. If you like the "one two punch" of sweet/heat, use this version.