SWEET & SPICY SZECHWAN CHICKEN WINGS
Rate This Recipe
Everyone loves chicken wings! Really simple (using a slew of store-bought ingredients) and extremely addictive, these tangy sweet and hot spicy wings are best on the grill, since they take on the smoky flavor from the BBQ. Sriacha is my Asian Chile Hot Sauce of choice, a Thai chili paste made from sun-ripened Chili peppers, Vinegar, Garlic, Sugar, and Salt. Trust me, this recipe rocks….Try it!
- 4 pounds chicken wings
- 1 cup hoisin sauce
- 3/4 cup plum sauce
- Zest and juice from 3 limes
- 1/3 cup honey
- 2 tablespoons Sriracha (Thai chile sauce)
- 1/2 cup freshly chopped cilantro
- 6 garlic cloves, minced
- Cut off the wing tips and save them for making stock. In a large mixing bowl combine the hoisin, plum sauce, lime zest, lime juice, honey, Sriracha, cilantro and garlic. Place the wings in 2 large sealable plastic bags. Distribute the marinade between both bags. Close the bags and shake to coast well. Allow the wings to marinate in the refrigerator for 24 hours.
- Preheat the grill to medium or the oven to 375°F. Drain the wings from the marinade and place the marinade in a small saucepot. Bring the marinade to a boil, then simmer for 5 minutes.
- To grill the wings, brush the grill grates with oil. Place the wings on the grill. Grill the wings for about 20 minutes total with the BBQ closed, turning the wings a few times during grilling and basting with the boiled marinade.
- Or, to bake the wings, line a shallow baking pan with foil. Arrange the wings in a single layer and roast for 15 minutes. Turn the wings over, baste them with the boiled marinade and return to the oven. Continue to bake the wings for another 15 minutes or until cooked through.
- Serve the wings with the remaining sauce, for dipping.