Game Day Sriracha Hot Honey Wings

Sweet heat, crispy skin, and real charcoal flavor—these Sriracha Hot Honey Wings belong in your game-day lineup. Cooked on the Spider Grills Huntsman®, they bring together boldly seasoned chicken and a buttery sauce that hits with tangy Sriracha, sweet hot honey, and an extra kick of ghost pepper.

The Huntsman® keeps the heat steady at 400°F while you work toward a crispy exterior. A little cornstarch in the seasoning helps build that crisp bite before the wings get tossed in sauce. Grab some napkins—these are worth getting your hands messy.

Ingredients

For the Wings

• Chicken wings
• Olive oil, for binder
• Spanglish Asadero Pollo Asado Seasoning
• 2 tablespoons cornstarch

For the Sriracha Hot Honey Sauce

• 1 cup Melinda’s Sriracha
• ½ cup Melinda’s Hot Honey
• 2 tablespoons Melinda’s Ghost Pepper Sauce, for extra heat
• 1 stick butter

How to Make Sriracha Hot Honey Wings

1. Fire Up the Grill

Set your Spider Grills Huntsman® to 400°F and let it preheat while you prepare the wings.

2. Dry and Season the Wings

Pat the wings completely dry with paper towels. Removing surface moisture helps the skin crisp as it cooks.

Drizzle with a little olive oil and toss to coat. Season generously with Spanglish Asadero Pollo Asado Seasoning, then add the cornstarch. Toss again until the wings are evenly coated.

3. Grill Until Crispy

Place the wings on the grill and cook for approximately 25 minutes, then flip.

Continue cooking until the wings reach approximately 200°F internal temperature and have a crispy exterior. Use the temperature and texture as your guide; total cooking time will vary depending on the size of your wings.

4. Make the Sriracha Hot Honey Sauce

While the wings cook, combine the Sriracha, hot honey, butter, and Ghost Pepper Sauce in a pan.

Warm over low heat, stirring until the butter melts and the ingredients come together. Continue stirring until the sauce is smooth and slightly thickened.

5. Toss and Serve

Transfer the cooked wings to a large bowl. Pour the warm sauce over the top and toss until every wing is coated.

Serve immediately while the wings are hot and the skin still has its crisp bite.

Tips for Your Game-Day Batch

• Start with dry wings. Take the extra minute to pat them thoroughly dry before adding oil and seasoning.
• Give them some room. Leave space between the wings so they cook evenly.
• Adjust the heat. Reduce or leave out the Ghost Pepper Sauce if you prefer a milder batch.
• Sauce just before serving. Have your sauce ready, then toss the wings when it’s time to eat.

Pile them onto a platter, crack open something cold, and settle in for kickoff. Sweet heat, crispy wings, and charcoal flavor—that’s a game-day combo.