Prep 8 hrs
Cook 45 mins
There seems to be much discussion in blog-o-spheres discussing hot wings and how to achieve the crunchy exterior. For some, there's a simple solution done by coating the wings in baking powder and letting them rest in the fridge for eight hours prior to grilling. This recipe is by www.meatwave.com .
- 1814.36 g chicken wings, cut into drumettes and flats
- 14.79 ml baking powder
- 4.92 ml kosher salt
- 59.16 ml butter
- 118.29 ml sriracha garlic sauce
- 29.58 ml honey
- 22.18 ml soy sauce
- 14.79 ml finely chopped cilantro
- 14.79 ml freshly squeezed lime juice
- 4.92 ml rice vinegar
- 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.
- Light one chimney full of charcoal. 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. Clean and oil 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.