Have I got some news for you! If you’ve been around for a while you might just remember the collaboration I did last year with my favorite kissing chefs, Chewsy Lovers. Mandi and Buck love to cook and grill, and they’ve come up with some amazing recipes for tailgating, so last year Mandi and I came up with a series called #ChicksWingIt because we wanted to share how us women can come up with some really great recipes for a tailgate food that is one of the most popular on game days – chicken wings! We shared many recipes for fried, baked, grilled and even boneless wings. Well, now we’ve brought it back due to popular demand! I have some great flavors to share with you over the next few weeks. We are bringing sweet, spicy and everything in between. Are you ready? Be sure to follow the hashtag #ChicksWingIt or tag either of us in your wing creations or if you recreate any of ours. This is one of our favorite times of the year, and we’re so excited to share it with you. Welcome back, welcome back, welcome baaaaaack!!! I loved this series because it made me break away from my normal buffalo wings and branch out in other flavors as well as a variety of different ways to prepare these wings. Now, some of your favorites from me were the Tequila Lime Baked Wings with Creamy Dill Salsa and the Baked Honey Mustard Wings with Sriracha Mayo. My personal favorites from Chewsy Lovers was the Hot Lemon Pepper Wings and the Crispy Old Bay Wings, but this week’s addition may just take the cake for me because Mandi just shared these Salt & Vinegar Wings and she’s proving she’s a chef after my own heart! 
Now let’s get to my recipe for this week’s edition of #ChicksWingIt – Honey Sriracha Wings prepared on the grill. I’ve been making this recipe all summer and perfected it just for you and couldn’t wait to share it. It may sound spicy, but it’s actually a great balance of sweet with a bit of a spicy heat. It’s cooled down with an herbed yogurt dip that creates a great flavor together! Check out our Pinterest board or follow the hashtag #ChicksWingIt with us as we bring you more finger licking goodness each Wednesday!
Ingredients for Grilled Honey Sriracha Wings:
- 3 lbs wing sections
- lemon pepper
- garlic salt
- smoked paprika
- 4 tablespoons honey
- 2 tablespoons sriracha
- 1 teaspoon soy sauce
- 1/2 teaspoon onion powder
Ingredients for Herbed Yogurt Dip:
- 3/4 cup lowfat plain yogurt
- 1 clove garlic, minced
- 1 tablespoon dry chives
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dry dill
- 1/4 teaspoon marjoram
- 1 tablespoon lemon juice
- drizzle of extra virgin olive oil
- *optional chopped green onion, for garnish
Directions:
If you have a charcoal grill, begin to prepare by warming your coals to about 225-250 degrees (or medium/low heat). While the grill is warming up, you can prepare your dip. The longer the dip sits, the more the flavor melds so you can even put together the dip the night before or the morning that you serve these wings. Just combine all ingredients for the dip, minus the green onions, then refrigerate until ready to serve.
Rinse and dry the wings, then season with garlic salt, lemon pepper and smoked paprika on each side. Once the grill is ready, brush lightly with oil, then arrange the wings over low heat.
Cook for about 20 minutes, flipping the wings a few times intermittently until skin is crispy and juices run clear.
While the wings are grilling, put together the honey, sriracha, soy sauce and onion powder in a bowl and stir well. Once the wings are cooked, add them to a bowl and pour the sauce over, then toss the wings a few times until they are all covered with the sauce.
Return the wings to the grill for a few additional minutes, brushing with any remaining sauce from the bowl. Cook each side, then remove from heat.
Arrange wings on a plate or platter with the dipping sauce, adding chopped green onions to the dip as garnish.
Be sure to serve warm with plenty of napkins, because these babies are saucy and sticky!
Enjoy!
Grilling in October? These honey sriracha wings will make you brave any kind of weather just to add them to your tailgate menu!
Ingredients
- 3 lbs wing sections
- lemon pepper
- garlic salt
- smoked paprika
- 4 tablespoons honey
- 2 tablespoons sriracha
- 1 teaspoon soy sauce
- 1/2 teaspoon onion powder
- 3/4 cup lowfat plain yogurt
- 1 clove garlic, minced
- 1 tablespoon dry chives
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dry dill
- 1/4 teaspoon marjoram
- 1 tablespoon lemon juice
- drizzle of extra virgin olive oil
- *optional chopped green onion, for garnish
Instructions
- If you have a charcoal grill, begin to prepare by warming your coals to about 225-250 degrees (or medium/low heat). While the grill is warming up, you can prepare your dip. The longer the dip sits, the more the flavor melds so you can even put together the dip the night before or the morning that you serve these wings. Just combine all ingredients for the dip, minus the green onions, then refrigerate until ready to serve.
- Rinse and dry the wings, then season with garlic salt, lemon pepper and smoked paprika on each side. Once the grill is ready, brush lightly with oil, then arrange the wings over low heat.
- Cook for about 20 minutes, flipping the wings a few times intermittently until skin is crispy and juices run clear.
- While the wings are grilling, put together the honey, sriracha, soy sauce and onion powder in a bowl and stir well. Once the wings are cooked, add them to a bowl and pour the sauce over, then toss the wings a few times until they are all covered with the sauce.
- Return the wings to the grill for a few additional minutes, brushing with any remaining sauce from the bowl. Cook each side, then remove from heat.
- Arrange wings on a plate or platter with the dipping sauce, adding chopped green onions to the dip as garnish.
- Be sure to serve warm with plenty of napkins, because these babies are saucy and sticky!
- Enjoy!
[…] week I brought you the wonderful news (and delicious recipe) that the wings series that Chewsy Lovers and I began last year during football season was BACK and […]