These sticky wings are spicy and crispy with that barbecue flavor that you love. Easy to make for a quick meal when served with a salad or perfect for pairing with your other favorite game day delicacies. This wing recipe is sure to please everyone, especially when paired with a cooling yogurt dip so even people who are a little more sensitive to spice can enjoy these tingly wings.
INGREDIENTS
- 2 lbs. split chicken wings
- 1 tbsp. salt
- 2 tsp. baking powder
- 2 tsp. paprika
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 1 tsp. sugar
SAUCE
- 2 tbsp. sesame oil
- 4 cloves garlic, minced
- ½-inch cube ginger, grated
- 3 tbsp. sriracha
- 6 tbsp. honey
- 1 tbsp. lime juice
- 2 tbsp. soy sauce
- 2 tbsp. cornstarch
- 2 tbsp. water
DIP
- 1 cup plain yogurt
- ¼ cup cucumber, minced
- 1 clove garlic, minced
- 2 tsp. sugar
- 1 tbsp. lime juice
- Salt to taste
DIRECTIONS
- The night before, toss wings in a mixture of salt and baking powder. Place on a rack set into a baking sheet and allow them to dry in the fridge, uncovered until you are ready to grill. Approximately 24 hours.
- Combine the yogurt, cucumber, sugar, lime juice, and sea salt. Mix and refrigerate until needed.
- When you’re ready to grill, preheat the grill to 350°F. Season the wings with paprika, salt, pepper, and sugar. Fill the Napoleon Rotisserie Basket with the seasoned wings.
- Grill the wings in the rotisserie basket for 60 minutes, or until 160°F inside.
- Make the sauce by heating a saucepan with the sesame oil over low heat. Bloom the ginger and garlic until fragrant, then add the sriracha, honey, lime juice, and soy sauce. Bring to a gentle simmer. Mix the cornstarch and water, adding them to the simmering sauce, stirring until the sauce has thickened.
- Remove the wings from the grill and place a grill topper like the Napoleon Stainless Steel Grilling Wok over direct heat.
- Toss the wings in ¾ of the freshly made sauce and place them into the topper to get crispy.
- Serve the wings drizzled with the remaining sauce and some cool dip.
