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Smoked wings with sriracha big game party on the grill

Smoked Wings with Sriracha Dry Rub - Big Game Party on the Grill

02/05/2025|by Jason Klein

Game day calls for bold flavors, and these smoked wings bring the heat. Your Big Game Party on the Grill roars to life with Smoked Wings with Sriracha Dry Rub. A homemade Sriracha-inspired dry rub infuses every bite with a fiery kick balanced by subtle sweetness. The key lies in transforming Sriracha into a powder, ensuring the seasoning clings to the wings for maximum impact.

Low and slow smoking locks in a deep, wood-fired aroma while crisping the skin to perfection. Whether you're a seasoned pitmaster or firing up the smoker for the first time, this recipe delivers consistent, mouthwatering results. TrueFlame’s precision heat control guarantees even cooking, so each wing turns out tender inside with a beautifully caramelized crust.

Set up your grill, load the smoker, and get ready for wings that steal the show. Perfect as a main attraction or a complement to your game-day spread, these smoky, spicy bites will disappear fast. Get ready for Sunday with the Big Game Party on the Grill and Smoked Wings with Sriracha Dry Rub.

Makes 12 wings

Smoked Wings with Sriracha Dry Rub Ingredients

  • 12 chicken wings
  • Sriracha dry rub (recipe follows)

Sriracha Dry Rub

  • 2 tbsp. Sriracha powder (instructions follows)
  • ½ tbsp. Kosher Salt
  • 1 tbsp. sweet paprika
  • 2 tbsp. Brownulated® sugar (available in the baking section of your local grocer)

Sriracha PowdeR

  • ¼ cup Sriracha

Smoked Wings with Sriracha Dry Rub Directions

  1. Prepare the grill for indirect cooking by placing preheated coals on one side of the bottom grill grate. Adjust the bottom vents so that the grill temperature is approximately 250 degrees. Add 2-3 chunks of your favorite smoking wood to the charcoal.
  2. Pat chicken wings dry and season liberally with the Sriracha dry rub. Place the wings on the grill, close the hood, and allow them to smoke for approximately 1.5 hours until cooked through (165 degrees internal temperature).
  3. Serve with celery and ranch dressing.

Sriracha Dry Rub

  1. Place all ingredients in a small mixing bowl and stir to combine—place in an airtight container until ready to use.

Sriracha Powder

  1. Prepare the grill for indirect cooking by placing preheated coals on one side of the bottom grill grate. Adjust the bottom vents so that the grill temperature is approximately 225 degrees.
  2. Spread Sriracha sauce thinly on a non-stick grill sheet, a non-stick mat, or a parchment-lined baking sheet.
  3. Place the grill sheet or baking sheet on the grill away from the direct heat. Cover the grill and allow the Sriracha to cook for 1.5 hours until completely dry.
  4. Remove the dehydrated Sriracha from the grill and grind it into a fine powder with a spice grinder or mortar and pestle.

Taken from Summerset Grills