Cooking Instructions
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Step 1
Prepare Big Green Egg or other grill for direct heat cooking, medium-high temperature of 325 degrees F (160 degrees C) using Lump charcoal.
Step 2
Season each
Chicken Wings (12)
with
All-Purpose Spice Rub (1/4 cup)
on both sides.
Step 3
Place 2 chunks of Hickory wood over hot coals for smoke flavor.
Step 4
Arrange wings on cooking grate directly over hot coals. Adjust the grill vents so that temperature remains constant at 325 degrees F (160 degrees C).
Step 5
Check the wings every 5-10 minutes to avoid burning. Flip as needed.
Step 6
In a small sauce pan add
Honey (1/2 cup)
,
Sweet Chili Sauce (1/2 cup)
,
Soy Sauce (1/4 cup)
,
Water (2 Tbsp)
,
Lime Juice (to taste)
,
Garlic (4 cloves)
, and
Sriracha (1 Tbsp)
.
Step 7
Heat over medium-high heat just until simmering.
Step 8
In a separate small dish combine
Corn Starch (1 tsp)
and Cold
Water (1/2 Tbsp)
. Add to sauce mixture and bring to boil. Remove from heat and cool (reserve ¼ cup of sauce for garnish).
Step 9
After wings have cooked for 25-30 minutes, dunk each wing in the sauce and return to grill.
Step 10
Grill an additional 5 minutes on each side and remove from heat.
Step 11
Serve the wings with a drizzle of extra sauce and
Fresh Cilantro (1 Tbsp)
and
Scallions (1 Tbsp)
and enjoy!
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