If you are looking for a Sriracha Honey Chicken Wing Recipe, well, you have come to the right place because if you know me, you know that chicken wings are my language of love. And hot sauce, especially sriracha, is my other language of love.
This is a A Chicken Wing Recipe Made for true SRIRACHA Lovers.
If you love sriracha, and I mean, TRULY love sriracha, well then you’ll love this recipe even more, because even though it requires the extra step of making your own sriracha, this resulting umami-packed wing recipe is SO worth it. Not to mention that the smoked sriracha is so good on it’s own that you will want to put it on EVERYTHING.
While sriracha is already packed with UMAMI with the use of fish sauce, kissing the peppers with smoke adds an additional layer of umami in the form of smoke that takes this sauce to new heights.
If you can’t smoke your peppers, then skip that part and still try to make this recipe for homemade hot sauce — SMOKED SRIRACHA because it’s just that good. If you don’t have the time, I recommend using Yellow Bird Sriracha in this recipe and skip to the recipe at the very bottom.
If you don’t own a smoker, you can still add additional flavor to your peppers before making my Sriracha Sauce recipe with them. Here are my tips:
- On a gas grill, place wood chips in tin foil and let them smoke and add flavor to your peppers.
- Use a smoking gun. This is a handheld, cold-smoking device that can be used for smoking just about anything.
- Roast the peppers over a gas stove and let them get charred.
In this epic recipe for homemade hot sauce, I first smoke peppers to make a smoked sriracha. If you can’t smoke the peppers, this is still a great recipe for homemade hot sauce where you will want to put this sriracha on ALL THE THINGS!
Here’s my recipe for the best recipe for homemade hot sauce – SMOKED SRIRACHA!
- 1 cup smoked Fresno peppers OR red jalapenos
- 1 cup mini peppers
- 1 San Marzano or Roma tomato
- 1 head of garlic, roughly smashed
- 1/3 cup unsweetened/natural rice vinegar
- 1/4 cup honey (If doing Keto, this needs to be swapped with lakanto maple or ChocZero maple)
- 2 tbsp. fish sauce (for Paleo / Whole 30, use Red Boat Fish Sauce).
INSTRUCTIONS for this recipe for homemade hot sauce- SMOKED SRIRACHA
This recipe needs to be made on a charcoal grill to get the smokiness into the peppers. If you do this on a gas grill, you need to use a smoker tube to get smoke flavor. If using a pellet smoker, I recommend smoking longer at lower temps to get more smoker flavor. To add extra smoke flavor, you can also use a smoker tube in your pellet smoker.
Create a direct and indirect zone on your (charcoal) grill. Place peppers on indirect heat and let them absorb the smoke. Grill them for 20 minutes or more until they have begun to roast, eventually transfer at the end to get final char marks before transferring to a plate.
Let the peppers cool and remove stems. You can roast these peppers one night after grilling your main course and then make the sauce with them the next day.
Put ingredients in a food processor (or blender if you don’t have a food processor) and pulse until it forms a uniform texture and consistency. You will have seeds in the sauce from the peppers, but make sure there are no lumps in the mix.
Transfer the pepper mix to medium-sized pot. Let it get to a boil and then reduce to simmer, about 20 minutes.
Note, if you decide NOT to make homemade smoked sriracha, I recommend using Yellowbird Sriracha; this is a high-quality sriracha with no junk ingredients.
How to make these Sriracha Honey Wings
The beauty of these wings it that they are a good level of heat, but the honey tones down the spice while the lime juice and zest tie it all together with an uplifting citrus base. By first coating the wings in my Sunshine State of Mind Craft BBQ rub (use code WINGS for $1 off if you want to give it a try! I guarantee you’ll love it or I’ll give you a refund!), you give yourself a nice honey-citrus base before layering even more flavor to these wings. I like to grill limes while I grill the wings and then drizzle the wings with the grilled lime juice and then a generous drizzle of honey at the end.
Sunshine State of Mind Craft BBQ Rub is an amazing addition to seafood, chicken, pork, and even used as a cocktail rimmer.
Ingredients for Sriracha Honey Chicken Wings
- 1lb Chicken Wings/drummettes, approximately 12-15 wings
- 2 tbsp. Sunshine State of Mind Craft BBQ Rub (use code WINGS for $1 off)
- ¼ cup HOMEMADE Smoked Sriracha OR substitute YellowBird Sriracha
- Juice and zest of one limes
- 1 to 2 tbsp. honey (add 1 tbsp. for medium spice, add 2 if you want them less spicy)
- Additional 1 to 2 tbsp. honey for drizzling at the end
How to Make these Sriracha Honey Wings:
Combine your lime juice, lime zest, honey and sriracha sauce.
Pat down the wings with a paper towel to remove any moisture. Cover the wings in your Sunshine State of Mind Craft BBQ Rub (use code WINGS) for $1 off). The Sunshine State of Mind adds a nice citrus honey base that further compliments the flavor of the sriracha honey sauce. Add the sauce to the wings and toss to coat.
Prepare your grill for 350 degrees with direct and indirect zones set up. If using a pellet smoker, set to 350. Add wood chips for extra flavor and then place your wings on the indirect side and let them smoke roast for flavor. Once the wings have reached an internal temp of 160 degrees, finish them on the direct side of your grill and let them get char marks. If cooking on a gas grill, you can still create a direct and indirect zone and use a smoker tube to add smoke flavor and then finish on the direct side for char marks. This process of using direct and indirect zones allows the wings to get smoke flavor without getting over charred in the process, making for a prettier wing when you go to eat them.
If using a pellet smoker, crank the pellet smoker up at the end of cooking to 450 degrees to get char marks and crispiness on your wings. Chicken is done when a Thermapen registers 165 degrees internal temp.
Recommended Tools:
Finally, if you’re using a gas grill, you can achieve that smoky flavor by using a smoking tube.
Finally, let’s make these Honey Sriracha Chicken Wings!
If you make these, don’t forget to leave a comment below and tag me and follow me on social media on Facebook and Instagram so let me see your dishes! That way you can also see all the stuff I am working on and share behind the scenes recipes! Don’t be a stranger; let’s be friends!
Print
A Finger-Licking Spicy-Sweet Sriracha Honey Chicken Wings Recipe
- Total Time: 45 minutes
- Yield: 2 adult servings, 4 appetizer sized servings 1x
Description
The beauty of these wings it that they are a good level of heat, but the honey tones down the spice while the lime juice and lime zest, coupled with the honey (and the Sunshine State of Mind Craft BBQ Rub) tie it all together with an uplifting citrus base. I like to grill limes while I grill the wings and then drizzle the wings with a squeeze of freshly grilled lime juice and then a generous drizzle of honey at the end. The Sunshine State of Mind Craft BBQ provides a nice citrus honey base that sets the tone for the flavor profile on these wings.
Ingredients
- 1lb Chicken Wings/drummettes, approximately 12 to 15 wings
- 2 tbsp. Sunshine State of Mind Craft BBQ Rub
- ¼ cup HOMEMADE Smoked Sriracha OR substitute Yellowbird Sriracha
- Juice and zest of one limes
- 1 to 2 tbsp. honey (add 1 tbsp. for medium spice, add 2 if you want them less spicy)
- Additional 1 to 2 tbsp. honey for drizzling at the end
Instructions
- Combine your lime juice, lime zest, honey and sriracha sauce.
- Pat down the wings with a paper towel to remove any moisture. Cover the wings in your Sunshine State of Mind Craft BBQ Rub (use code WINGS) for $1 off). The Sunshine State of Mind adds a nice citrus honey base that further compliments the flavor of the sriracha honey sauce. Add the sauce to the wings and toss to coat.
- Prepare your grill for 350 degrees with direct and indirect zones set up. If using a pellet smoker, set to 350. Add wood chips for extra flavor and then place your wings on the indirect side and let them smoke roast for flavor. Once the wings have reached an internal temp of 160 degrees, finish them on the direct side of your grill and let them get char marks. If cooking on a gas grill, you can still create a direct and indirect zone and use a smoker tube to add smoke flavor and then finish on the direct side for char marks. This process of using direct and indirect zones allows the wings to get smoke flavor without getting overcharred in the process, making for a prettier wing when you go to eat them.
- If using a pellet smoker, crank the pellet smoker up at the end of cooking to 450 degrees to get char marks and crispiness on your wings. Chicken is done when a Thermapen registers 165 degrees internal temp.
Notes
Affiliate links have been used in this post.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Grilled Chicken Wings
- Method: GRILL
- Cuisine: American
