WINGS. I’ve never been a huge wing fan, until recently. It’s something that Brad and I have gotten to go out an enjoy together on our date-nights. Every other week we try to fit in a fun date-night. Hitting up all the local spots in angst trying to locate ‘the best wings’ in town, according to us of course. Scouring for every spot’s ‘wing night’ specials has become something that we look forward, and has become our thing. A bunch of wings, a cold Sam Adams (or local IPA), and some basketball (Go Heat!!) has us pretty content! 🙂
Wings are great, but they can be very overpriced if you don’t get them on a ‘wing night special’. A dozen wings should never cost $12 bucks. That’s just silly. We bought a HUGE bag at Sam’s Club awhile back and have been slowly picking away at it, trying to find just the right flavor profile favorite. I’ve tried traditional BBQ several times, not bad, but it’s never been great. I did a little research and tapped into my personal taste buds which LOVE spicy, by the way. Turns out, apparently I really love spicy Asian zing. Raise your hand if you’re surprised….ya, me neither.
These wings are zesty, pack some heat, but also tons of juicy flavor locked in around the crispy outside seared on the grill. Don’t get me wrong, I enjoy a killer dipping sauce just like every other normal person in America, but making bland wings then covering them in a goopy sauce…isn’t skill, its appropriate goopage. All great wings, start with a great marinade. You want to let them soak in all that flavor to make the perfect tasting wing. THAT is what I want. If all need be, a little Sweet Thai Chili dipping sauce from Trader Joe’s can be applied after if all necessary 🙂Sriracha Wings 9 wings, thawed 1 tbsp vegetable oil 1 1/2 tbsp soy sauce 1 tbsp sriracha 1/2 tsp ginger 1 tbsp crushed red pepper 1 tsp chili powder 1 tsp paprika 1 tsp Chinese Spice 1 tbsp Chili Oil 1 diced Serrano (for hotter) or a jalapeno Don’t toss the seeds, leave em! 1. Thaw out the wings, and trim the excess fat. 2. Mix all the liquid ingredients and stir in a bowl large enough for the wings. 3. Pat the wings dry, add them to the bowl, then add all your spices, mix well with your hands, cover marinade in the fridge for 2-24 hours. 4. Set grill on Med to Med-Low, oil the grates before adding the wings. Mine were done at about 11 minutes a side, but you’ll need to watch them depending on your heat/grill. 5. Serve with Sweet Thai Chili Dipping Sauce (Trader Joes)