Chef Tom fires up the Kamado Joe Pellet Joe for these EASY flavor-packed Honey Sriracha Grilled Chicken Wings!
WHAT YOU'LL LOVE
- Mixing cornstarch directly into the seasoning coats the wings in something that crisps under heat, rather than seasoning alone which wouldn't add the same texture to the skin
- Cooking the honey sriracha sauce briefly on the grill instead of the stovetop lets it pick up a hint of the same fire the wings are cooking over
- Spraying duck fat over the cornstarch-seasoning blend gives the coating something to adhere to and helps it brown, rather than seasoning sitting dry on the skin
- Tossing the wings in sauce only after they're fully cooked keeps the glaze glossy and freshly coated, rather than baked onto the skin through the whole cook
Category
Main Course
Cuisine
American
Servings
3
Prep Time
5 minutes
Cook Time
35 minutes
Calories
779
Taste sweet and spicy perfection with Chef Tom's Honey Sriracha Grilled Chicken Wing recipe! Fired up on the Kamado Joe Pellet Joe, these wings pack a flavorful punch without all the fuss.
Ingredients
- 5 lb whole chicken wings
-
1/3 cup Dizzy Pig Pineapple Head Seasoning
- 1/3 cup cornstarch
-
Cornhusker Kitchen Spray Duck Fat
- 1/2 cup Sriracha
-
1/2 cup Reida Farm Wildflower Honey
- 1/2 cup (1 stick) unsalted butter
- 4 tsp garlic, grated on microplane
- 2 tsp ginger, grated on microplane
For the Honey Sriracha Sauce:
Directions
- Preheat your Kamado Joe Pellet Joe to 450ºF.
- Combine sauce ingredients in a 8” skillet. Place in grill to cook for a few minutes. Remove and cool.
- Combine Dizzy Pig Pineapple Head Seasoning and cornstarch in a small bowl and mix. Season the whole wings with the mixture on both sides. Spray with duck fat.
- Place wings on grill. Grill to lightly char then flip and continue cooking until the internal temperature in the deepest part of the drumette surpasses 170ºF. Remove from the grill.
- Combine the wings and sauce in a large mixing bowl. Toss to coat.
Recipe Note
Recipe FAQ
Why mix cornstarch into the seasoning instead of using a plain dry rub?
Cornstarch coats the skin in something that crisps and browns under heat, giving the wings a drier, crunchier exterior than seasoning alone would produce.
Why cook the honey sriracha sauce on the grill instead of on a stovetop?
Heating it in a skillet placed directly on the grill lets the sauce pick up a hint of the same fire flavor the wings develop, rather than keeping the sauce and the wings' flavor completely separate.
Why spray the seasoned wings with duck fat before grilling?
The duck fat gives the cornstarch-seasoning coating something to cling to and helps it brown evenly, rather than sitting as a dry, loose layer on the skin.
Why toss the wings in sauce only after they're done cooking, rather than basting throughout?
Waiting until the wings are fully cooked keeps the honey sriracha glaze glossy and freshly coated. Basting throughout the cook would bake the sauce onto the skin and risk burning the sugars in the honey.
What internal temperature should the wings actually reach?
This recipe pulls them once the deepest part of the drumette surpasses 170°F, comfortably above the USDA minimum of 165°F for poultry no correction needed here.
How indoor-friendly is this recipe?
3 out of 5 the sauce comes together easily on a stovetop, and a broiler or air fryer can crisp the wings in place of the grill; you'll lose some of the char and smoke flavor from cooking over live fire.
Recipe Highlights
Cornstarch-blended seasoning: Crisps the skin more than a plain rub would.
Grill-warmed sauce: Picks up a touch of fire flavor before tossing.
Duck fat spray: Helps the seasoning adhere and brown.
Post-cook saucing: Keeps the glaze glossy instead of baked-on.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4.57 oz
- per serving
- Calories
- 779
- Carbs
- 75 grams
- Protein
- 11 grams
- Fat
- 49 grams
- Sodium
- 4564 milligrams
