Apple Smoked Chile Lime Chicken Wings With Sriracha Soy Sauce Recipes

CHILI LIME CHICKEN WINGS

Steps:

• Preheat oven to 450. Line large baking sheet with foil and place wire rack on top. Set aside.
• Dry chicken wings and drumettes with paper towels. Get the chicken as dry as possible.
• Add baking powder, salt and pepper to a large bowl, mix together. Add the chicken and coat the chicken in the baking powder mixture.
• Lay the chicken on the baking sheet on top of the wire rack, make sure the chicken is not touching.
• Bake chicken for 20 minutes. Flip the chicken over using tongs or forks and bake again for 15 more minutes.
• While the chicken is baking, prepare the sauce. Combine the chili garlic sauce, honey, melted butter, and lime juice and zest in a small bowl. Stir together. If the butter won't mix, heat the sauce in microwave or in a saucepan briefly just until combined.
• After the chicken has baked, remove from the oven, brush with the sauce.
• Cook the chicken for an additional 15 minutes with the sauce on. Remove from the oven and serve.

SRIRACHA-HONEY SOY SAUCE

Steps:

• Combine 1/2 cup each honey and Sriracha, 1/4 cup soy sauce, the juice of 1/2 lime and 1 tablespoon sesame oil in a saucepan. Bring to a simmer over medium heat, whisking, and cook until thickened, 5 minutes. Let cool.

CHILI-LIME CHICKEN WINGS

Steps:

• Cut wings into 3 sections; discard wing tip sections. In a large saucepan, combine the syrup, chili sauce, lime juice and mustard. Bring to a boil; cook until liquid is reduced to about 1 cup. , Meanwhile, in a large shallow dish, combine the flour, salt, paprika and pepper. Add wings a few at a time and toss to coat., In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large bowl; add sauce mixture and toss to coat. Serve immediately, with sliced green onions and lime wedges if desired.

SMOKED CHICKEN WINGS

Steps:

• For the marinade: Combine the cayenne, salt, granulated sugar and lime juice in a large bowl, then add the wings, tossing to coat. Marinate, refrigerated, for at least 2 hours and up to overnight. Allow the wings to come to room temperature for 30 minutes before cooking.
• Soak 2 cups applewood chips in water for 1 hour
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the Memphis dry rub: Combine the brown sugar, salt, granulated sugar, black pepper, paprika, chili powder, garlic powder, onion powder, cumin and cayenne in a small bowl. Any rub that is not used can be stored in a mason jar for up to 1 month.
• Drain the soaked wood chips and throw them directly on top of the coals.
• Remove the wings from the marinade, then place on the grate on the indirect side of the grill. Cover the grill with a lid and allow the wings to smoke for 25 to 30 minutes.
• To finish, move the wings to the hot side of the grill to char, about 2 minutes per side. Remove the wings from the grill and add to a mixing bowl. Season liberally with the rub and toss to coat. Serve with Buttermilk Herb Dipping Sauce.
• In a mixing bowl, whisk together the buttermilk, sour cream, cheese, parsley, chives, dill, garlic, lemon zest and juice and salt and pepper to taste. This makes a great salad dressing too--just thin it out with some more buttermilk!

SRIRACHA LIME BONELESS WINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.
• Combine flour, garlic powder, onion powder, cayenne pepper, salt, and black pepper together in a resealable plastic bag. Place chicken in bag, seal bag, and shake well. Remove chicken from bag and spread out in a single layer on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Whisk butter, Sriracha hot sauce, honey, lime juice, soy sauce, and ginger together in a saucepan over medium heat until sauce bubbles, about 5 minutes.
• Place cooked chicken pieces in a large bowl and pour sauce over chicken. Toss to coat.

CRISPY CHILI LIME BAKED CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees F.
• Add chicken to a large bowl. Pat chicken dry.
• Drizzle with 2 tablespoons of grape seed oil. Season with sea salt and black pepper. Gently toss to coat all the chicken.
• Place chicken on a wire rack lined baking sheet. (if you don't have a wire rack, use parchment paper)
• Bake for 40 minutes, flipping the chicken after 20 minutes.
• Turn the Broiler on to HIGH.
• Place chicken under broiler for 8-10 minutes, until browned.
• In the meantime, to a small saucepan, add butter. Once melted add in honey, lime juice, sriracha sauce, lime zest, smoked paprika, garlic powder, chipotle chili powder and ancho chili powder. Whisk together to combine. Let simmer for 4-5 minutes.
• Once chicken is done add to a large bowl. Pour chili lime sauce over the top and toss to coat all the wings with the sauce.
• Garnish with lime zest.

APPLE-SMOKED CHILE LIME CHICKEN WINGS WITH SRIRACHA SOY SAUCE

Steps:

• Place the chicken wings in the Brine in a large bowl. Cover and refrigerate for 4 hours.
• Remove the chicken wings, then rinse with water and dry with paper towels. Place in a large bowl. Drizzle the lime juice and oil over the chicken and toss to coat. Sprinkle the chili powder and 1 tablespoon salt over the wings and toss again.
• Wrap 1 cup soaked and drained apple wood chips in a foil packet and poke holes on top. Place the foil packet underneath the grill grates of a grill, directly on top of the heating element. Preheat the grill on medium-high heat and let the smoke build for 10 to 15 minutes.
• Grill the chicken wings over direct heat, covered, until golden brown on the underside, 5 to 7 minutes. Flip and cook until the juices run clear and the internal temperature is 165 degrees F, another 5 to 7 minutes. Serve with Sriracha Soy Sauce and Smoked Corn and Black Bean Salad.
• Combine the apple cider, brown sugar, cider vinegar, honey, bay leaf, 1/4 cup salt, a pinch black pepper and 1 cup water in a medium pot. Cook over medium-low heat, stirring, until the sugars and salt have dissolved, approximately 10 minutes. Transfer to a large bowl and cool completely in the refrigerator.
• Whisk together the sriracha, mayonnaise and soy sauce in a medium bowl. Cover and refrigerate until ready to use.
• Make the salad: Preheat a charcoal grill for cooking at medium-high heat. Place 1 cup soaked and drained apple wood chips directly on the coals.
• Rub the corn with the corn oil. Grill, turning occasionally, for approximately 15 minutes. Let cool, then cut the kernels off the cobs into a large bowl. Mix in the black beans, bell peppers, onion and jalapeno.
• Make the dressing: Whisk together the corn oil, cilantro, vinegar, lime juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• Pour the dressing over the salad, then cover and refrigerate for 1 hour.