American · main

Grilled Honey Sriracha Chicken Wings

Grilled Honey Sriracha Chicken Wings reads umami 6.3, sweetness 5.7 and richness 5.2 on Palate's 0–10 flavor X-ray — a American main, about 2 hr 10 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 6.3 · Sweetness 5.7 · Richness 5.2 · Floral 4.5 · Salinity 4.5 · Nutty 3.7 · Heat 3.6 · Allium 3.4 · Sourness 3.3 · Herbaceous 2.0 · Funk & Ferment 1.7 · Fruity 1.5 · Bitterness 1.5 · Smoke 1.5 · Warm Spice 1.5 · Earthy 0.6

What's in it (12)

Time & effort: about 2 hr 10 min (1 hr 10 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 124.8 kcal, 17.9 g protein, 4.1 g fat, 6.3 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

  1. Pat the wings very dry with paper towels, then toss in a large bowl with the baking powder, salt, and pepper until evenly coated. Spread on a wire rack over a sheet pan and refrigerate, uncovered, 1 hour (up to overnight) — this dries the skin so it blisters and crisps on the grill instead of steaming.
  2. About 30 minutes before cooking, pull the wings out to lose their chill and set up a two-zone fire: bank the coals to one side (or leave one burner off on a gas grill) so you have a medium indirect zone around 350 F and a high direct zone. Oil the grates well.
  3. Toss the wings with the vegetable oil. Arrange them over the indirect (cooler) zone, cover the grill, and cook, turning every 6-7 minutes, until the fat has rendered and the wings are mostly cooked through, 25-28 minutes, reaching about 155 F internal.
  4. While the wings cook on indirect heat, make the glaze: combine the honey, sriracha, butter, rice vinegar, and garlic in a small saucepan over medium heat. Simmer, stirring occasionally, until the butter melts in and the glaze thickens enough to coat the back of a spoon, 5-6 minutes. Remove from heat.
  5. Move the wings directly over the hot zone. Grill uncovered, turning every 1-2 minutes and watching closely, until the skin is deeply blistered and charred in spots and the wings register 165 F at the thickest part, 6-8 minutes.
  6. Transfer the hot wings to a large bowl, pour the glaze over them, drizzle in the sesame oil, and toss until every wing is lacquered.
  7. Pile the wings onto a platter, scatter the scallions over the top, and serve immediately while the glaze is still sticky and warm.

Dishes with a similar flavor shape

Keep reading: what umami, sweetness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.