Trisha’s Sticky Sesame and BBQ Bourbon Wings with Sriracha Ranch, as seen on Trisha’s Southern Kitchen, Season 13.
Recipe courtesy of Trisha Yearwood

Sticky Sesame and BBQ Bourbon Wings with Sriracha Ranch

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 20 min
  • Yield: 6 servings



Bourbon Barbecue Sauce:

Sticky Sesame Sauce:

Sriracha Ranch:


  1. For the wings: Position oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Line 2 large baking sheets with wire racks.
  2. Toss the wing parts with a little salt, then arrange them on the racks on the prepared baking sheets in a single layer. Roast the wings, switching the position of the baking sheets halfway through, until golden brown and very crispy, 45 to 55 minutes.
  3. For the bourbon barbecue sauce: Meanwhile, combine the ketchup, bourbon, brown sugar, vinegar, Worcestershire, mustard, paprika and garlic powder in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Take off the heat and stir in the butter; transfer to a large bowl.
  4. For the sticky sesame sauce: Whisk together the hoisin, honey, sesame seeds, butter, sesame oil and sriracha in a large bowl.
  5. For the sriracha ranch: Stir together the mayonnaise, sour cream, sriracha and garlic powder in a small bowl; top with the chives.
  6. To finish the dish: Add half of the wings to the bowl with the barbecue sauce and half to bowl with the sesame sauce; toss to coat. Transfer to a serving platter and serve with the sriracha ranch.