Alrighty folks, gather ’round because today I’m dishing out the deets on how to make the most finger-licking, lip-smacking, and oh-so-spicy Smoked Sriracha Chicken Wings! Trust me, if you’re a fan of that smoky, spicy, and downright addictive flavor combo, you’re in for a treat. So, grab your apron and let’s dive right into this flavor-packed adventure!
How to Make Smoked Sriracha Chicken Wings
You’re gonna need:
- Chicken Wings: Start with about 2 pounds of chicken wings. You can use whole wings or separate them into drumettes and flats, whichever floats your boat.
- Sriracha Sauce: Get yourself a bottle of Sriracha sauce. We’ll be using this to add that fiery kick!
- Seasonings: You’ll want to grab some garlic powder, onion powder, paprika, salt, and pepper. These spices are gonna be your wing’s best buddies.
- Wood Chips: To get that smoky goodness, you’ll need wood chips. Mesquite, hickory, or applewood are all great choices.
Alright, let’s get cookin’:
Step 1 – Marinate the Wings
Start by making a marinade. In a bowl, mix together a cup of Sriracha sauce, a teaspoon of garlic powder, a teaspoon of onion powder, a teaspoon of paprika, and a pinch of salt and pepper. Give it a good whisk until everything’s nicely combined.
Throw your chicken wings into a ziplock bag or a bowl, then pour that fiery marinade all over ’em. Seal it up or cover the bowl and pop it in the fridge for at least 30 minutes. The longer you marinate, the spicier and more flavorful your wings will be, so feel free to go wild with it!
Step 2 – Preheat the Smoker
Fire up your smoker and set it to a temperature of around 225-250°F. While it’s heating up, soak your wood chips in water for about 30 minutes. This will help ’em smolder and release that smoky goodness.
Step 3 – Smoke ‘Em Wings
Once the smoker’s up to temp and your wood chips are ready, it’s time to get smokin’! Drain your wood chips and add ’em to the smoker. Then, place your marinated chicken wings on the grates. Close the lid, and let the magic happen.
Smoke those wings for about 2-2.5 hours, or until they’re perfectly cooked and have that beautiful smoky flavor. Make sure to flip ’em every 30 minutes for even cooking.
Step 4 – Glaze ‘Em Up
In the last 15 minutes of smoking, it’s time to amp up the heat! Brush your wings with some more Sriracha sauce for that extra kick. You can also mix it with a bit of honey or maple syrup for a sweet and spicy glaze.
Step 5 – Serve ‘Em Hot!
Take those mouthwatering, smoked Sriracha chicken wings off the smoker and let ’em rest for a few minutes. Then, serve ’em up hot, garnished with some chopped fresh cilantro or green onions for a pop of color and freshness.
- If you like your wings extra crispy, you can finish ’em off on a hot grill for a few minutes after smoking.
- Don’t forget to keep a cold beverage nearby to cool down the heat from those spicy wings!
What to Serve
Now, what’s a plate of wings without some awesome sides? You can serve your smoked Sriracha chicken wings with a creamy ranch or blue cheese dressing for dipping. A side of crunchy celery sticks and carrot slices is a classic choice to balance out the heat.
What to Do with Leftovers
If, by some miracle, you have any leftovers (trust me, these wings disappear fast), you can get creative! Shred the leftover meat and toss it into a salad, stuff it in a sandwich, or use it as a pizza topping. The possibilities are endless!
So there you have it, my friends, the scoop on making Smoked Sriracha Chicken Wings that’ll have your taste buds doing the cha-cha! It’s all about that smoky, spicy, and utterly delicious combo that makes these wings the ultimate crowd-pleaser.
Now go forth and wing it! And if you give this recipe a whirl, don’t forget to snap a pic for the ‘gram and tag me. Until next time, keep smokin’ and stay saucy! Thanks for droppin’ by, and remember, “When in doubt, Sriracha it out!”
Smoked Sriracha Chicken Wings
Learn how to make mouthwatering smoked sriracha chicken wings at home. A tantalizing blend of heat and flavor awaits you. Get the recipe now!
- 2 pounds of chicken wings
For the Marinade:
- 1 cup Sriracha sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Pinch of salt and pepper
- Wood chips mesquite, hickory, or applewood, soaked in water for 30 minutes
For Glaze (optional):
- Additional Sriracha sauce
- 2 tablespoons honey or maple syrup
Marinating the Wings
- In a bowl, combine 1 cup of Sriracha sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, and a pinch of salt and pepper. Mix well until all the ingredients are thoroughly combined.
- Place 2 pounds of chicken wings into a ziplock bag or a large bowl.
- Pour the Sriracha marinade over the chicken wings, ensuring they are all well-coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes. The longer you marinate, the spicier and more flavorful your wings will be.
Preparing the Smoker
- Fire up your smoker and set the temperature to approximately 225-250°F (107-121°C).
- While the smoker is heating up, drain the soaked wood chips.
Smoking the Wings
- Once the smoker is at the desired temperature, add the drained wood chips to the smoker.
- Place the marinated chicken wings directly on the smoker grates.
- Close the smoker's lid and let the wings smoke for about 2-2.5 hours. Flip the wings every 30 minutes for even cooking.
Glazing the Wings (Optional)
- In the last 15 minutes of smoking, brush the wings with additional Sriracha sauce for extra flavor and heat. You can also mix the Sriracha sauce with honey or maple syrup for a sweet and spicy glaze.
Serving the Smoked Sriracha Chicken Wings
- Once the wings are perfectly cooked and have that beautiful smoky flavor, carefully remove them from the smoker.
- Allow the wings to rest for a few minutes to let the flavors settle.
- Serve the hot and delicious smoked Sriracha chicken wings, garnished with chopped fresh cilantro or green onions for added freshness.