Festival Classic Lunch: Smoky Grilled Chicken Wings & Honey Sriracha Glaze

Allergens

Soy, Gluten

Ingredients

• 24 chicken wings (drumettes & flats)
• 1 cup all
• purpose flour
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 6 tbsp unsalted butter
• 1/4 cup honey
• 2 tbsp Sriracha sauce
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced

Instructions

1. Preheat your grill to medium high heat, or preheat oven to 400°F (205°C).
2. In a large bowl, mix together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss the chicken wings in the seasoned flour mixture to evenly coat.
3. Grill the chicken wings over direct heat for 18 20 minutes, turning occasionally, until cooked through and slightly charred. If using an oven, bake for 45 50 minutes, flipping halfway through.
4. In a small saucepan, melt the butter over low heat. Add honey, Sriracha sauce, soy sauce, Worcestershire sauce, and minced garlic. Stir until well combined.
5. Brush the wings generously with the Honey Sriracha Glaze during the last 2 minutes of grilling or baking, turning to coat evenly.
6. Transfer the wings to a serving platter and serve immediately.

Chef’s Insight

For a spicier wing, add more Sriracha sauce to taste.

Notes

Serve with celery sticks and ranch or blue cheese dressing for dipping.