Never had Sriracha Sauce? It is tastier than your normal hot sauces, with just a hint of sweetness. Although the preserves are a natural for these hot wings, you can mix 1/4 cup Sriracha sauce with 1/4 cup creamy cucumber, blue cheese or Ranch dressing for dipping if you would like. I used 2 pounds of chicken wings, which equaled 12 wings. This will help you evaluate the size of the wings I used.
For 1 Batch(es)
- 1 teaspoon(s) each of celery seed, black pepper, cayenne pepper, garlic powder, onion powder and salt
- 12 chicken wings(2 pounds) *
- 1 3/4 cup(s) pineapple preserves
- 1/2 cup, or more, Sriracha sauce
- 1/4 cup(s) soy sauce
- 3 tablespoon(s) apple cider vinegar
Pineapple-Sriracha Wings Directions
- Place dry spices in a large bowl and combine well. Place all the wings in bowl and toss, coating each wing entirely.
- Preheat your outdoor grill to low heat. Lay the chicken wings over indirect heat and cook with the lid open for 20 minutes, checking periodically to make sure they aren't burning. Flip over and cook an additional 20-25 minutes, or until done. While the wings are cooking, make the Sriracha Sauce.
- In a saucepan, combine remaining ingredients, stir to combine and bring to a boil over medium heat. Once boiling, stir well and remove from heat; set aside.
- When wings are cooked through, remove a couple at a time and dunk them in your pineapple Srirachaa Sauce, shaking off excess sauce. Place back onto the grill, increase heat to medium and continue to cook, turning halfway through, an additional 5-6 minutes, or until they are beginning to crisp. Remove and serve immediately.
- * Don't feel safe cooking raw chicken wings for fear they won't be completely done? Simply boil the thawed chicken wings in enough water to cover for 6-8 minutes, or until no longer raw. Remove, drain and completely cool. Dunk them all in the Sriracha sauce and grill over medium heat for 10-12 minutes total, or until heated through.