These wings are the perfect balance between sweet and spicy. Whether you use gas or charcoal, you will not be dissapointed!
Prep: 1 hour 10 minutes
Cook: 25 minutes
Total: 1 hour 30 minutes
Serves: 5
Ingredients:
- 3 pounds chicken wings
Dry Rub:
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cayenne pepper
- 1 teaspoon ginger powder
Sesame Sriracha Garlic Honey Glaze:
- 3 cloves of garlic
- ¼ cup honey
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- ¼ cup water
- ½ tablespoon red pepper flakes
- 1 tablespoon rice vinegar
- 2 tablespoon sriracha
Directions:
- In a small bowl, combine the kosher salt, garlic powder, onion powder, paprika, cayenne pepper, ginger powder and stir together until thoroughly combined.
- Next line up the wings in a baking sheet and coat them evenly with the dry rub. Alternatively, you can toss them together in a large bowl. For best results, let rest for at least an hour or overnight.
- While the wings are marinating you can prepare the glaze which we will brush on the wings while grilling. In a small saucepan, crush the garlic and add it together with the honey, soy sauce, sesame oil, water, red pepper flakes, rice vinegar, and sriracha. Simmer on low heat stirring occasionally until sauce lightly coats the back of the spoon
- An hour before cooking, remove wings from the fridge and allow them to get to room temperature.
- Preheat grill on medium-low heat (aim around 350° F).
- Place the wings on the grill, flipping every 5 minutes, for a total of about 25 minutes or until the wings measure 175°F internally with a thermometer. Halfway through the cooking process begin brushing on the glaze. Be careful of flare-ups which will cause the sugar in the glaze to burn!
Note: While higher than the FDA recommendation 165° F. We find that this yields a wing that pulls away easier from the bone and makes it more enjoyable to eat.
Minh & Tim 
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