Garlic Sriracha Chicken Wings

Category Poultry Game Day National Wing Day

Servings 8

Prep Time 60 minutes

Cook Time 160 minutes

They say good things come to those who wait, and these Garlic Sriracha Chicken Wings are the perfect example. Marinated in a garlicky Sriracha sauce then smoked low and slow, the wings pick up irresistible bold, smoky and spicy flavors. Triple baste them in a tangy buffalo-style Sriracha sauce, then sear them over the open flame for mouthwatering charred edges.

Author:
Pit Boss Kitchen

Ingredients

1 cup Buffalo Sauce

2 Tbsp Garlic Powder

1/2 Tbsp Pit Boss Sweet Heat Rub Out of stock

1/3 Cup, Divided Sriracha Sauce

6 Lbs Chicken wings

1 tsp Pepper

1 tsp Salt

Special Tools

Basting Brush

Non-stick Sauce Pot

Sheet Tray

Two-gallon plastic resealable bag

Directions

In a 2-gallon plastic bag, add ¼ cup Sriracha, garlic powder, Pit Boss Sweet Heat Rub, salt, and pepper. Mix to combine, then add chicken wings to bag. Seal the bag and massage to evenly coat wings. Place in refrigerator for 1 hour up to overnight. Set aside the remaining sauce for the recipe.

In a non-stick sauce pot, add the remaining Sriracha and buffalo sauce. Stir to combine and set aside.

Fire up your Pit Boss and preheat to 250°F. If using a gas or charcoal grill, set it to low heat with indirect heat. Place marinated wings directly on grill grate and cook (covered) for 1 hour 15 minutes.

Flip wings and baste each piece with Sriracha sauce. Season with additional Pit Boss Sweet Heat Rub, cover, and continue to grill for an additional 1 hour 15 minutes.

Remove wings from grill and place on sheet tray. Baste with additional sauce, then open Sear Slide and return wings to the grill. Grill for 3-5 minutes, rotating often, until wings begin to char lightly.