Crispy, smoky, sweet, and spicy—these Hot Honey Sriracha Wings are built for game day.
In this episode of Home Field Advantage, Justin Cde Baca of Grill Vault BBQ fires up the Huntsman® to make charcoal-grilled chicken wings coated in a buttery hot honey sriracha sauce. The wings cook at 400°F for crispy skin, while the Huntsman’s Venom® controller maintains the temperature so you can step away from the grill without missing the game.
The Secret to Crispy Charcoal-Grilled Wings
Great wings start with removing as much surface moisture as possible. Before seasoning, Justin presses the wings with a paper towel until they’re thoroughly dry. A light coating of olive oil helps the seasoning stick, while two tablespoons of cornstarch help the exterior become extra crispy as the wings cook.
The wings are grilled over Jealous Devil charcoal at 400°F, giving them crisp skin, juicy meat, and the unmistakable flavor of real fire.
Once they’re cooked, the wings are tossed in a sauce made with butter, sriracha, hot honey, and an optional splash of ghost pepper sauce. A final minute or two on the grill allows that sweet and spicy sauce to tack up around every wing.
Hot Honey Sriracha Wings Recipe
Prep time: 15 minutes
Cook time: Approximately 45–60 minutes
Grill temperature: 400°F
Finish temperature: 197–200°F internal temperature
Ingredients
For the wings
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Chicken wings, separated into drums and flats
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Olive oil, as needed
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Spanglish Asadero seasoning, to taste
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2 tablespoons cornstarch
For the hot honey sriracha sauce
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1 stick butter
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1 ½ cups Melinda’s Sriracha
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3 tablespoons Melinda’s Hot Honey
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Melinda’s Ghost Pepper Sauce, optional for additional heat
Instructions
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Load the Huntsman® with Jealous Devil charcoal and light it using a Boom! Firestarter. Set the Venom® controller to 400°F and allow the grill to preheat.
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If you’re starting with whole chicken wings, separate each wing into a drum and flat.
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Pat the wings thoroughly dry with paper towels. Removing the excess surface moisture will help the skin become crisp on the grill.
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Place the wings in a large prep tub or mixing bowl. Drizzle them lightly with olive oil, then season generously with Spanglish Asadero seasoning.
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Add 2 tablespoons of cornstarch and toss until the wings are evenly coated.
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Arrange the wings on the
