This recipe comes from our close friend, Master Chef Tom Griffiths.
- Overall cook time:
- 1 hour
- Inactive cook time:
- 45 minutes
- 3 oz Canola Oil
- 8 - 10 Pasture-Raised Chicken Wings
- 1 Cup Sriracha Sauce
- 4 TB Butter, cut into small "pea-sized" pieces
- Salt and Pepper
Place the chicken wings into a bowl, season with salt and pepper and toss to mix. Add canola oil; toss to coat.
Carefully place the coated wings onto a pre-heated grill on medium heat or in indirect heat, cover and cook turning after about 30-45 minutes. Continue to cook, turning occasionally, until the wings are golden brown and the chicken reaches internal temperature of 165°F when probed with a thermometer.
Place the sriracha and butter into a clean bowl. Using tongs, transfer the cooked chicken wings directly into the bowl and toss so that the butter and sriracha coat the chicken. You can add a little more hot sauce at this time if you like it extra hot!
Serve with your favorite dressing (Ranch, Bleu, etc) on the side.