Sriracha Buffalo Wings


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I Grill on two Weber Performer Platinum grills. I usually use the traditional Kingsford charcoal but sometimes I use lump coal or wood chunks. I…

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These Sriracha Buffalo Wings are the perfect appetizer for any main attraction or can fly solo for any event. Whipping up a homemade Sriracha Buffalo Wing sauce can seem somewhat intimidating, but here is a sure fire way to get it right every time!
In a sauce pan:
– Melt two sticks of unsalted butter
– Add 1 1/2 cups of traditional Sriracha Sauce (the one with the rooster on the bottle)
– 2 teaspoons of Worcestershire Sauce
– 2 teaspoons of garlic powder
– 1 teaspoon of onion powder
– 1 teaspoon of chili powder
– 1 teaspoon of fresh cracked black pepper
Let the ingredients simmer for about 15 minutes, stirring occasionally. The butter and sriracha sauce will separate during this process.
Remove from the burner and use a whisk to stir. The sauce will thicken and will no longer be separated. You have to whisk it periodically to prevent it from separating.
Set you grill up for direct grilling. Season your wings with Worcestershire Sauce, garlic powder, salt, pepper, and smoked paprika.
Grill the wings for about 30-45 minutes to ensure they are cooked all the way through. Make sure you flip them periodically to prevent over done sides. I prefer crispy wings with the skin charred…just before burnt. I don't like slimy wings.
Once they are to your liking, brush some of your Sriracha Buffalo Sauce over them and let the sauce caramelize into the meat for a minute or two.
Remove and serve with carrots and dip in ranch! If you like this recipe, check out our Spicy Garlic Wings, Hawaiian BBQ Wings, or Thai Mustard Chicken Wings!

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