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Peachy Sriracha Sticky Wings

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If you ask me, wings are meant to be a simple pleasure. I’m happy as long as they taste good, are easy to make, and hit these three marks: Spicy. Sticky. Messy.

If that’s enough to satisfy you, too, you’ll also love this simple, sweet-and- just-a-little- spicy recipe. If you want more than just a little spicy, simply add more Sriracha. That’s what I do when my kids are not around.

 

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Excerpted from Winner! Winner! Chicken Dinner © by Stacie Billis, used with permission from Storey Publishing.


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Peachy Sriracha Sticky Wings

Recipe Notes

  • Yield: Serves 4

Ingredients

  • 1 cup peach jam or Preserves
  • 2 tablespoons Sriracha, plus more for spicier wings (see headnote)
  • 1 tablespoon neutral oil, such as grapeseed, plus more for brushing the grill
  • 1 teaspoon fish sauce
  • ½ teaspoon salt
  • 2 teaspoons unseasoned rice wine vinegar
  • 3 pounds chicken wings, wing tips removed and remaining wings split in two at the joint
  • Freshly ground black pepper

Recipe Steps

1: Whisk together the peach jam, Sriracha, oil, fish sauce, and salt in a medium bowl until smooth. Separate 1/4 cup of the marinade and mix the vinegar into this reserve; set the reserve aside on the counter if cooking the wings within 2 hours or in the refrigerator if not cooking them until later.

2: Add the larger portion of the marinade and the chicken to a bowl with a lid or to a large food storage bag and seal. Set on the counter to marinate for at least 2 hours or place in the refrigerator for longer, up to overnight.

3: When ready to cook, preheat the grill to medium-high and brush with oil. If the chicken was in the refrigerator, allow it to come to room temperature, if you have time. Place the wings on the grill and season generously with salt and pepper. Cook uncovered, turning and basting with the reserved marinade every 5 minutes, until crispy around the edges and cooked through, about 18 minutes. Season to taste with more salt and pepper, if desired, and serve immediately.

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