Chicken wings slathered in a sweet, smokey dry rub and tossed in a rotisserie basket inside a 400F degree 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 Primo Ceramic 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 Primo 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 Primo Ceramic Grill to 400F degrees and maintain that temp.

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.

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!

If you have any questions or comments, feel free to leave them below or send me an email.

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Recipe Card

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Dry Rubbed Wings and Honey Sriracha Sauce

Dry rubbed wings with a honey Sriracha sauce are seasoned then tumbled/roasted until crispy and served with an orange, honey sriracha sauce

Course Appetiser, Appetizer, Chicken Wings, Wings

Cuisine American, American Fare, Appetizer, Barbecue, BBQ, Chicken Wings, Hot Wings, Wings

Keyword Big Game, Chicken Wings, Drummies, Dry Rub, Dry Rub Wings, Dry Rubbed Ribs, Dry Rubbed Wings, Flats, Honey, Honey Sriracha, Honey Sriracha Sauce, Kamado, Kamado Grill, Primo Grill, Primo Kamado Grill, Rotisserie, Rotisserie Basket, Smoked Chicken Wings, Sriracha

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 6 People

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. 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

The post Dry Rubbed Wings and Honey Sriracha Sauce first appeared on GrillinFools.

Author information

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Heather Walker has been successfully creating and competing in food since 2010. She has won over $100,000 in cash, prizes, worldwide travel, television appearances and print publications. Some of her biggest wins have come from companies such as Bertolli Olive Oil, Pepsi, Kraft and Kenmore. In 2014 and 2015, Heather finished as a top five finalist at the World Food Championships, an achievement that earned her a commendation from Arizona Governor Doug Ducey.

She made her Food Network debut in 2016, where she won the pilot episode of Bakers vs. Fakers. She then followed up with two more Food Network wins in 2019.

Heather is a regular contributor to the popular Phoenix morning news show “Good Morning Arizona” as a family food expert and regularly publishes recipes on her website www.phoenixfamilyfoodie.com. Her personal culinary arsenal contains over 300 recipes, with countless print and video publications for restaurants, websites and international culinary brands.

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