Photo: Firecracker Chicken Wings Recipe
Ingredients
- 5 pounds chicken wings
- 1 cup honey
- 1/3 cup chili-garlic sauce
- 1/4 cup kosher salt
- 1/2 cup sweet soy sauce
- 3 tablespoons Sriracha sauce
- 2 tablespoons low-sodium soy sauce
- 1/4 cup minced fresh ginger
- 1/4 cup apple cider vinegar
- Sea salt and freshly cracked black pepper
- 1 tablespoon minced green onions, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Directions
Cook's Note: Chili-garlic sauce and Sriracha sauce can be found in the ethnic foods aisle at your local supermarket or online.
Cut the chicken wings apart at the joints and discard the tips. Combine 6 cups water, 1/4 cup of the honey, 1/4 cup of the chili-garlic sauce and the salt in a large glass bowl. Stir until the salt is dissolved. Add the wings and refrigerate for 30 minutes or up to 4 hours.
To make the basting and dipping sauce, combine the remaining chili-garlic sauce, remaining honey, sweet soy sauce, Sriracha, low-sodium soy sauce, ginger and vinegar in a small bowl and mix well. Set aside half of the sauce for serving in order to avoid contamination.
Preheat a grill to medium-high heat. Drain the wings and sprinkle them with sea salt and pepper. Grill the wings until golden, 15 to 20 minutes, turning as needed. When the wings reach the right color, continue cooking over indirect heat until they're at the desired doneness, then baste them with the sauce, turning as needed until the wings are glossy and well coated. Garnish the wings with the green onions and sesame seeds and serve with the reserved dipping sauce.
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By atsalmontexas@h...
Houston, TX
on February 23, 2013
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I also made this and it rocks! I placed under broiler with a touch more honey and chile paste in hot sauce to give it that extra shiney coat of heat and sweetness.It rocked! Thanks Guy,for a non fried chicken wing!
By rouladenspaetzle
on February 08, 2013
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Finally registered with food network just to comment on this dish. Alton's my favorite, among others, but Guy killed with this. Better than any other wings dish I tried on the site! Make it, eat it, savor it!
By Caleb's Memaw
St. Louis, MO
on December 31, 2012
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Outstanding sauce/recipe. Though I used regular chicken legs because I didn't have any wings, marinated them overnight (as compared to up to four hours, and characteristically don't like fresh ginger, Sriracha sauce, or garlic-chili paste because I'm always concerned they are too hot, I absolutely loved this recipe. The ginger added a wonderful background note and chili sauce and paste wasn't overwhelming at all. The heat built up gradually as you ate them. The chicken was just sweet enough, not too salty, and had that wonderful smoky flavor from the grill. I look forward to using the sauce on Chinese noodles, stir-fry, and on the pork butt I'm currently smoking. The heavy snow fall as I was grilling carried the aroma throughout the neighborhood. I didn't get a chance to garnish them before my sons dug in. We will definitely be making this again in the future. Perhaps I'll even try it on wings next time!
Read all 14 reviews