Sticky Sweet & Spicy Wings
Finally some sign that Spring is on its way – 50° weather! Some of you may be thinking I’m crazy for thinking that 50° is great, but if you live here in Chicago your loving it! It’s so beautiful right now, the sun is out, birds are chirping, the color is coming back into our city! And you know what that means – Grilling Season has officially started!!!! WOOOOOOO-WOOOO!!!!! I love cooking outside on the grill it’s so easy and for some reason I feel like I make less of a mess. One of regulars on the grill is chicken wings, they seriously grill up so fast lunch or dinner is ready in no time.
Everyone loves wings – if you don’t we must not get along. I love getting together with my friends sharing some wings, and drinking beer. We go to different places based on the special “wing night” you know what I’m talking about 50¢ boneless Mondays, or 40¢ Wednesdays. My favorite to order is mango Habanero wings. I love how spicy they are with just a hint of sweetness – soooo good. But I’m kind of afraid of the Habanero pepper and all its hype as being one of the hottest peppers on earth! Knowing me, I’ll chop it up, then directly touch my eye or lips and end up running around screaming! So I’ll leave that recipe to the restaurants. I have made wings with all kinds of sauces; hot sauce, bbq sauce, sweet jam sauce, and dry rub seasonings. This is probably the closest I can get in comparison to those spicy Habanero wings, that is until I face my fear of the Habanero pepper. One day.
You can make these with a sweet/hot glaze or a hot/sweet glaze, really up to you and what you can handle. I went with more a sweet/hot glaze adding more honey than Sriracha. Only because Ididn’t feel like having to pop some tums or rolaids later on this night. But they were so good, nice and sticky just like you get at restaurants and you didn’t even need a dipping sauce.
Ingredients:
- 2 lbs of chicken – spilt at the joints, wing tips removed
- 6 tablespoons of soy sauce
- 3 tablespoons Sriracha
- 2 limes juiced
- 1 tablespoon grated ginger – if you don’t have fresh ginger use ginger powder
- 1/4 cup coconut oil melted – if you don’t have coconut oil, use oliveor vegetable oil, the coconut oil just helps with the sweetness
For the Sticky Glaze
- 1/4 stick of unsalted butter
- 2-4 tablespoons of honey – the more honey you use the sweeter the glaze
- 2 tablespoons of brown sugar – this makes the glaze sticky
- 4-8 tablespoons of Sriracha – depending on how spicy you want
Directions:
In a bowl or zip lock bag add the chicken wings, soy sauce, Sriracha, lime juice, ginger, and coconut oil. Let marinade for an hour in fridge or overnight. When you take the wings out they will look like they have a thick creamy coating on them – do not worry it’s just the coconut oil. Coconut oil can easily be solidified at low temperatures, which works great with the wings. You’ll know that they are evenly coated plus they won’t stick to your grill or baking sheet.
After you let them marinade throw them on the grill for about 7-10 minutes on each side – these go fast on the grill. If your baking them, they will take 25-35 minutes in the oven at 350.
After the wings have been flipped and are almost done you will start coating the wings with the glaze using a cooking brush, or lightly spoon over each wing. Each time you flip a wing over, glaze other side – the heat from the grill/oven will caramelize the glaze making it sticky. When your satisfied with the glaze coating take off of grill/oven. If you have any extra glaze left, and you like your wings extra saucy feel free to pour over the wings and toss.
coldfishie 