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Categories:
chicken baking powder kosher salt butter sriracha honey soy sauce cilantro freshly squeezed lime juice rice vinegar
Viewed: 51 - Published at: 2 years agoIngredients
- 4 pounds chicken wings, cut into drumettes and flats
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 4 tablespoons butter
- 1/2 cup sriracha
- 2 tablespoons honey
- 1 1/2 tablespoons soy sauce
- 1 tablespoon finely chopped cilantro
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon rice vinegar
Method
- Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with baking powder and salt, tossing to coat evenly. Arrange wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.
- Melt butter in a small saucepan over low heat. Whisk in sriracha, honey, soy sauce, cilantro, line juice, and vinegar until combined. Remove from the heat and set aside.
- When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
- and
- the grilling grate. Place wings skin side up over cool side of grill, cover, and cook until skins are crisp and browned, 30 to 40 minutes. Brush wings all over with sauce, cover, and continue to cook until sauce bakes in, 5 to 10 minutes.
- Transfer wings to a large bowl. Pour remaining sauce over wings and toss to coat evenly. Transfer wings to a platter and serve immediately.
