Up front I'll tell you that both are two of my favorite wings ever. Symon's recipe is a complex heat that I preferred. But this one is one my family liked better. It's a sweet then heat, or as I said to Alexis tonight, "It hits you with sweet up front and then kicks you in the rear.....just where you need to be kicked!"
Sriracha Chicken Wings12 ea chicken wings, cut into drumettes and wingettes (my video on how to do this)
2-3 Tablespoons of Poultry Perfect Rub
1 cup Apricot-Pineapple Preserves (they used orange marmalade)
1 ounce brown sugar
1 ounce honey
1 ounce sriracha sauce
1 tablespoon finely diced green onion.
Season drumettes and wingettes with the rub.
The "cooking" part is easy. You're using my 30-20-10 method for fire roasting wings. Indirect heat set up on a grill cooking at 350-375f. Cook at 30 minutes, flip the pieces.
Cook 20 more minutes. While the wings are cooking, mix the preserves, sugar, honey, green onion and sriracha sauce over medium heat until blended. (okay.....this isn't exactly blended yet and I hadn't added the green onion yet.)
Toss in sauce (in this case, sriracha wing sauce) and cook 10 more minutes until the sauce crisps up a bit.
Who says that chicken wings are to be served only with celery, blue cheese and beer? Since these were sort of "thai" wings, I decided to use this easy saffron rice as a side. I cooked it as noted but added one finely diced roma tomato. The real saffron makes the difference every time!
You could also deep fry wings like you normally would for buffalo wings and then toss in this sauce instead of buffalo sauce, but with this recipe, I think adding a few minutes under heat with with sauce on helps seal the deal.Which of these sriracha wings would YOU like? If you like a sophisticated layering of mild heat building on more heat, go with Symon's recipe. If you like the "one two punch" of sweet/heat, use this version.
