This is a fun and easy thing to serve when you are having people over as these are universally likeable and easy to make and serve. So far I’ve made these 3 times and everyone has liked both the flavor and the heat level of the sauce. Served with blue cheese sauce, they are the perfect easy dinner or appetizer while hanging outside, entertaining friends, tailgating or watching a game. I make these chipotle Sriracha Buffalo Wings for an easy dinner all the time and Scott never complains!
Ingredients
- One 3lb bag of chicken drummettes. I usually buy the frozen ones and defrost when I am ready to make.
- Sauce
- One cup Franks Hot sauce not that hot and is supposedly the first original buffalo wing sauce
- ¼ cup sriracha
- 4 chipotle peppers in adobe sauce
- 2 HEAPING tablespoons of minced garlic
- Sea salt and freshly ground pepper to taste
Instructions
- Throw all ingredients (sans the chicken) into a gallon ziplock bag and mix in bag (you can seal the bag and shake around). Add the chicken wings.
- Let the chicken marinate in the fridge for at least 30 minutes.
- Cook chicken on a medium hot grill, about 10 minutes on each side (this will vary on your grill, size of wings, etc) or until done. Baste with sauce while chicken cooks.
- Serve with Scott’s blue cheese dip. See recipe below.
- 12 oz. container sour cream
- 4 oz. container blue cheese (the better the cheese, the better the dip)
- 2 tblsp minced garlic
- 1 tbls spoon dry mustard
- lots of freshly ground black pepper and sea salt
- Great on your spicy wings!!
Did you enjoy this recipe for Chipotle Sriracha Buffalo Wings? Check out these related posts!
I love your blog Robin! Keep up the grilling girl!!!! 🙂
Hey chica!!
Hope to see you soon! 🙂 maybe I’ll come up and see Ayla and we can coordinate! Thanks for the feedback on my blog 🙂 Ayla was here when we made the wings…
try my best favourite….
Chicken Tandoori (Indian Grilled Chicken)
Yield: 6 Servings
16 oz plain yogurt
1/4 c lime juice
2 cl garlic,finely
1 (or pressed),Chopped
2 t salt
1/4 t turmeric
1/2 t coriander
1 t cumin,Ground
1 1/2 t ginger,Ground
1/8 t cayenne pepper
1 (optional)
3 whole chicken breasts
1 split
1 lg onion,finely chopped
1 lg green pepper
1 finely,Chopped
In large bowl, combine:
Yogurt coriander Lime juice cumin Garlic ginger Salt
cayenne pepper Turmeric
Stir to mix. Add chicken pieces and toss to coat. Cover mixture and
chicken with peppers and onions. Cover. Chill overnight (or longer).
Prepare hot coals or preheat oven broiler for 10 minutes. Turn and
cook until done, approximately 15 to 20 minutes. Baste with marinade
throughout cooking. WALT
This sounds great! I look forward to giving this a try! Thanks for Sharing and have a wonderful 2010!!
When the clouds lift, you can guarantee I will likely be the very first one on our road to get outside and do some cooking.
I really love this recipe. Thank you for posting it!
Decent article mate!!?! Keep up the excellent crafting and we’ll maintain coming in turn for far more 🙂
Recently you mentioned this Sriracha wings recipe is one of your most popular posts – ditto with us on our blog.
I love your version, with the chipotles in adobo … candy in a can. I will have to try your recipe next time we crave Sriracha wings. Coincidentaly, Marilyn is the Blue Cheese dip maker – I will have to suggest she try Scott’s recipe. The dry mustard is a different twist. Thanks Robyn! ~brian
Brian- chipotle peppers are my favorite, if I could put them in everything I would.:) these wings are so spicy they
Pair well with the dip. This dip is good on it’s own with chips. Let me know what you think when you give it a try!!