Maple Sriracha Chicken Wings
0:55 - Prep 0:15 / Cook 0:40
Sweet meets spicy with Maple Sriracha Chicken Wings, prepared on the Longhorn Combo.
- 4 pounds chicken wings (about 25 wings)
- 3 tablespoons olive oil
- 1 tablespoon cane sugar
- 1 tablespoon Spanish paprika
- 1 tablespoon garlic powder
- 1 teaspoon salt
- handful maple wood chunks
Maple Sriracha Glaze
- 1/4 cup butter
- 1/4 cup Sriracha
- 1/2 cup maple syrup
- 1 teaspoon lime juice
- 1/4 teaspoon black pepper
1. Preheat your smoker to 250°F.
2. Brush the chicken wings with olive oil. Mix all dry ingredients in a bowl and then add the chicken wings, ensuring each wing has an even coat of seasoning.
3. Place the chicken wings in your smoker and add a few maple wood chunks onto hot coals. Close the lid and cook for 20 minutes at 250°F.
4. In a saucepan or cast iron skillet, combine all glaze ingredients and bring to boil. Boil for 5 minutes.
5. Brush the chicken wings with the glaze and cook for another 10 minutes.
6. Preheat your grill to 450°F.
7. Transfer the chicken to the grill and cook for 2 minutes each side. Brush with the glaze one last time.
8. Remove the chicken wings from the grill and serve.
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