Recipes in the world of Flavilo

Smoked BBQ chicken wings with sriracha sauce served

Smoked BBQ Chicken Wings with Sriracha Sauce

Smoked BBQ chicken wings with sriracha sauce are a perfect combination of American BBQ and Asian spicy flavors. Slow smoking the chicken wings gives the meat a deep, rich flavor, while the spicy and sweet notes of the sriracha sauce create a fantastic contrast. Chicken wings are one of the most popular BBQ dishes, usually baked or smoked until crispy. The smoked version stays especially juicy, while the spicy glaze gives it an intense flavor. The smoke from oak or cherry wood enhances the meat's natural sweetness, while sriracha and honey balance the spiciness. This dish is a perfect choice for BBQ parties, family grilling, or a spicy dinner. If you want a truly authentic BBQ experience, serve with fresh vegetables and a side of ranch or blue cheese dressing!

Prep Time 30 min
Preparation 3 hr
Total 3 hr 30 min
780 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 1500 g Chicken Wings
⭕ 2 tsp Coarse Sea Salt
⭕ 1 tsp Freshly Ground Black Pepper
⭕ 1 tsp Garlic Powder
⭕ 2 tsp Smoked Paprika
⭕ 1 tbsp Brown Sugar
⭕ 1 tsp Ground Cumin
⭕ 2 tbsp Olive Oil
⭕ 500 g Smoking Wood (oak, hickory, or cherry)
⭕ 200 ml BBQ Sauce
⭕ 50 ml Sriracha Sauce
⭕ 2 tbsp Honey
⭕ 2 tbsp Butter
⭕ 1 tbsp Apple Cider Vinegar

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    Preparation Steps

    1

    Wash and pat dry the chicken wings. In a bowl, combine the salt, pepper, garlic powder, smoked paprika, brown sugar, and ground cumin. Rub the mixture thoroughly all over the wings.

    2

    Drizzle with olive oil and let them rest for at least 30 minutes to allow the flavors to meld.

    3

    Preheat your smoker or grill to 230-250°F (110-120°C) and prepare the smoking wood for the desired aroma.

    4

    Place the chicken wings on the smoker rack and smoke for 2-3 hours, or until the internal temperature reaches 165°F (75°C).

    5

    In a small saucepan, melt the butter over medium heat. Add the BBQ sauce, sriracha sauce, honey, and apple cider vinegar. Simmer for 5 minutes, or until the sauce has thickened slightly.

    6

    When the chicken wings reach an internal temperature of 160°F (70°C), brush them with the sriracha sauce mixture. Continue smoking for another 20-30 minutes to allow the flavors to meld.

    7

    Remove the chicken wings from the smoker and let them rest for at least 10 minutes to allow the juices to redistribute.

    8

    Serve fresh, garnished with finely chopped green onions and sesame seeds, along with fresh vegetables and dipping sauces.