Prep 5 mins
Cook 35 mins
From the blog She Wears Many Hats
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup honey
- 1⁄4 cup sriracha hot chili pepper sauce (or your favorite hot sauce)
- 4 lbs bone-in chicken wings, thawed (easily substitute your favorite cut of chicken)
- Whisk together first three ingredients. Set aside.
- Place wings on grill over low, direct heat. Grill 15 minutes per side, then baste chicken with sauce, turn, and continue to baste until done, and desired crispness, color, coverage is reached.
Sweet, sticky with a nice depth of heat.....very yummy!!<br/>I cooked my wings in the oven, basting regularly with the marinade....easy!<br/>Make sure you have plenty of napkins on hand...it can get messy!!!<br/>Made for PRMR.
These were very tasty...but not one of our favorites...we did enjoy the touch of heat...and the touch of sweetness...but because we love heat...we felt it was lacking in the heat department...over all a very good recipe...thanks for posting it..=)
What a nice lower fat/cholesterol wing recipe that is still very, very flavorful!! I made this in a scaled back version for my lunch today. I made two full wings (not separated) and made 1/4 of the sauce, which worked out perfectly. These definitely have a sweetness, but to me the sriracha sauce was what really stood out, didn't even notice the vinegar, but then again, I am a wimp when it comes to spicy things. I would definitely make these again but decrease slightly on the hot sauce. Thanks for sharing the recipe. Made for Holiday Tag Game.