Sriracha Garlic Wings

gailanng's Note:

Layers of flavors...sweet on front end then comes the kick in the rear. Good with saffron rice. (Golden Syrup is a South African cane syrup. Try Delta or Lyle's brand.) My husband loves these. See below grill method. Don't forget the blue cheese dressing and a beer. I don't like beer..DH said to say that.

• Total Time: 4 hrs 40 mins
• Prep Time: 4 hrs
• Cook Time: 40 mins

Ingredients:

Servings: 2

• 2 lbs chicken , wing (sections)

FOR THE MARINADE

• 1 teaspoon ground coriander
• 2 teaspoons kosher salt
• 2 tablespoons olive oil
• 2 garlic , minced
• 1 tablespoon lemons or 1 tablespoon orange juice

FOR THE SAUCE

• 2 ½ tablespoons butter , melted
• 5 tablespoons sriracha hot chili sauce
• 3 tablespoons golden syrup (like Delta or Lyle's) or 3 tablespoons honey
• lemons (zest of 1) or orange (zest of 1)
• 2 tablespoons cilantro , minced
• salt
• blue cheese dressing
• celery stick

Directions:

1. Wash wings and using kitchen shears, trim fatty wing 'flaps'; discard sheared fat . Place wings in a zip lock bag; set aside.
2. Together mix ground coriander, Kosher salt, olive oil, minced garlic and lemon or orange juice. Place marinade mixture together with prepared wings in plastic bag. Seal, squeeze out air then squish around to disperse marinade. Refrigerate at least 4 hours or overnight.
3. Preheat oven 400 degrees. Prepare baking sheet by lining with aluminum foil and grease with oil. Remove wings from marinade and dry with paper toweling. It's important to have them as dry as possible. Place on prepared baking sheet then sprinkle with salt to taste. Place in oven and bake 35 minutes or until golden.
4. In the meantime, mix together the sriracha sauce ingredients: melted butter, sriracha, golden syrup, zest, and cilantro; set aside.
5. When wings are ready, remove baking sheet from oven and brush over each wing generously with the sriracha sauce. Once finished brush once again. Return pan to oven and bake an additional 5 minutes to set the glaze. Reserve remaining sauce.
6. Serve with remaining sauce for dipping, blue cheese dressing and celery sticks.
7. For Grilling:.
8. Use a 30-20-10 method. On indirect heat cook 30 minutes, flip the chicken. Cook an additional 20 minutes more. Remove the wings from the grill and toss into sauce. Return back to the grill and cook 10 more minutes until crisp.

Reviews

[zaar junkie]

Delicious off the grill! I marinated for a good 24 hours and sauced the chicken twice near the end of the cooking. Great spicy sweet combo. Thanks for posting!

[yamakarasu]

Great recipe. I marinated the wings all day and they were so tender. They had a nice amount of heat too. Thanks!

[alligirl]

Alright, I cheated. I had been eyeing these wings; even picked up wings, with these in the back of my mind. I did not have hours to marinade, tho I did sprinkle the seasonings on, after a salt water soak. I also did not have golden syrup, so I subbed the honey, and no fresh cilantro, which just meant an extra shake from the coriander, into the sauce. I LOVE the heat from the wings; I just knew they'd be good and spicy. I look forward to making them again, and will do my best to follow the directions, in their entirety, next time - and there will most definitely will be a next time! Thanks for sharing, GailAnn!