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Chicken wings slathered in a sweet, smokey dry rub and tossed in a rotisserie basket inside a 400F degree kamado grill. Once the wings are smoked and a little crispy, they are plated next to a honey Sriracha sauce for the perfect mix of sweet and heat, smoke and a little citrus. These Dry Rubbed Wings and Honey Sriracha Sauce are the perfect way to feed a crowd. For, say, a big football game in February with the great commercials!?!
Dry Rub Wings with Honey Sriracha Sauce
What does it take to make your perfect wing? There are so many ways to prepare chicken wings, you could spend DAYS going on like Bubba in the movie Forrest Gump with combinations! Some of my favorites include white sauce wings, orange soda hot wings, or if you are slightly more daring, ancho coffee wings with adobo honey butter.
The truth is, I absolutely LOVE them all. There’s no need for me to order an entree when there are wings on the restaurant appetizer menu, I’ll just double up on the order and make them a full meal! When we’re at home, I’ll buy a big 5 lb. bag, fire up my kamado grill and load up the rotisserie wing basket for friends and family with a variety of dipping sauces.
Drums or Flats?
This begs the question, which is your favorite, drums or flats? Leave your answer in the comments below
Dry Rubbed Wings and Honey Sriracha Sauce Ingredients
- 3 pounds drummies and flats
- 1 cup of your favorite dry rub
- 2 tablespoons Sriracha chili sauce
- 1/4 cup honey
- Juice and zest of 1 small orange (I used a mandarin orange)
Prep Time: 5 minutes / Cook Time: 25 minutes / Servings: about 30 wings
How to Grill Dry Rubbed Wings and Honey Sriracha Sauce
Start with your favorite spice rub. Pat the chicken wings dry and really pack the rub onto each drum and flat. Let them sit in the refrigerator while kamado comes up to a temp of 400F degrees. Once it is up to temp, load the wings in the basket and toss your favorite smoke wood in the coals. Then, let the dry rubbed wings rotate on the rotisserie for about 20 minutes until the internal temperature reaches 165F degrees. Then wait just a few more minutes for the skin to get a little crispy. For the sauce combine honey, Sriracha, orange juice and zest and blend thoroughly. Serve the honey sriracha sauce on the side
First, preheat your kamado grill to 400F degrees and maintain that temp. A standard charcoal grill, gas grill or even pellet cooker will work for this.
Pat the wings dry with a paper towel and place them in a large mixing bowl.
Add the dry rub and mix with your hands until all the wings are completely covered with seasoning.
Press any loose rub onto any bare spots on the wings, if any.
Place the dry rubbed wings into the rotisserie wing basket and lock them in
Load the basket onto the rotisserie fixture and fire up the motor.
Add a chunk of smoke wood into the coals. Here’s an extensive list of smoke woods and what proteins they pair well with.
Close the lid and allow the wings to rotate for about 20 minutes, checking periodically:
Smoke Wings on a Traditional Grill
If you don’t have one of these rotisserie baskets, don’t fret. On a traditional grill set up for two zone grilling with coals and smoke wood on one side and the wings on the other, like we did here with these white sauce wings. Once the wings hit 165F give them a sear over the hot coals to crisp the skin. Or if you have a dedicated smoker, smoke to 165F then remove the wings and either crank the smoker up to 400F and place them back in to brown/crisp them, or give them a sear on a gas grill.
Honey Sriracha Sauce with a Hint of Orange
While the wings tumble and roast, make the honey Sriracha sauce by mixing the honey, Sriracha, orange zest and juice and blend thoroughly:
When the chicken wings reach an internal temperature of 165F degrees, leave them in the basket for a little longer for the skins to crisp:
But wait, wings should only be cooked to 165F right?
What Temperature do you Grill Chicken Wings?
To be safe for consumption, chicken needs to be cooked to 165F. The problem is that is for all chicken but the chicken is made up of two kinds of meat, light meat and dark. Light or white meat consists of the chicken breasts. The wings, thighs and legs are dark. And since chicken breasts start to dry out if they are cooked much more than 165F, most people think all chicken will dry out if cooked a whisker over 165F. Don’t sweat taking the wings past 165F. Wings are dark meat which means more fat than the chicken breast. They can easily go to 180F and still be juicy and delicious.
Finally, remove the wings from the heat and transfer them to a serving dish:
Dry Rubbed Wings and Honey Sriracha Sauce Summary
Spicy, smokey, savory, and crispy wings are wonderful on their own. Add in that homemade honey Sriracha sauce with a hint of orange and these go from great to fabulous with one dip. Save some time and make the sauce ahead of time and bust it out when guests arrive to enjoy some wings, say for a big football game in February with an epic halftime show.
***Editor’s Note ~ This recipe was developed by my good friend Heather Walker who is one incredible pitmaster as well as one of the best dessert chefs on the planet. Check her out!
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Recipe Card
Dry Rubbed Wings and Honey Sriracha Sauce
Ingredients
Dry Rubbed Wings
- 3 pounds Chicken wings Drummies and flats
- 1 cup Your favorite dry rub
Honey Sriracha Sauce
- 2 tablespoons Sriracha sauce
- ¼ cup Honey
- Juice and zest of 1 small orange Mandarin orange works well
Instructions
- Preheat the grill to 400F
- Pat the wings dry with a paper towel and place them in a large mixing bowl. Add the dry rub and mix with your hands until all the wings are completely covered with seasoning. Press any loose rub onto any bare spots on the wings.
- Place the wings into the rotisserie wing basket and lock them in. Load the basket onto the rotisserie fixture and turn on the motor. Close the lid and allow the wings to rotate for about 20 minutes, checking periodically.
- While the wings roast, combine the chili sauce, honey, orange juice and zest. Whisk to combine
- When the wings reach an internal temperature of 165 degrees and the skins are crispy, remove the wings from the heat and transfer them to a serving dish
- Serve with dipping bowls of the honey Sriracha sauce
Video
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