Grilled Sriracha Chicken Wings

Grilled Sriracha drumsticks on a dinner plate.

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
Grilled pasture-raised chicken drumsticks.


  1. Place the chicken wings into a bowl, season with salt and pepper and toss to mix. Add canola oil; toss to coat.

  2. 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.

  3. 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!

  4. Serve with your favorite dressing (Ranch, Bleu, etc) on the side.


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