Honey Sriracha Chicken Wings

from Napoleon

Ingredients

  • 2 lbs. split chicken wings

  • 1 tbsp. baking soda

  • 2 tsp. salt

  • 2 tsp. paprika

  • 1 tsp. salt

  • 1 tsp. freshly ground black pepper

  • 1 tsp. sugar

Sauce Ingredients

  • 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 Ingredients

  •  1 cup plain yogurt 

  • ¼ cup cucumber, minced

  • 1 clove garlic, minced

  •  2 tsp. sugar

  • 1 tbsp. lime juice

  • Salt to taste 

Instructions

  1. 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.

  2. Combine the yogurt, cucumber, sugar, lime juice, and sea salt. Mix and refrigerate until needed.

  3. 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.

  4. Grill the wings in the rotisserie basket for 60 minutes, or until 160°F inside.

  5. 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.

  6. Remove the wings from the grill and place a grill topper like the Napoleon Stainless Steel Grilling Wok or PRO Stainless Steel Topper over direct heat.

  7. Toss the wings in ¾ of the freshly made sauce and place them into the topper to get crispy.

  8. Serve the wings drizzled with the remaining sauce and some cool dip.