Nothing gets the people going like a bowl of chicken wings. These Chili Crisp Chicken Wings may just be some of the best you’ve had. They have the kick from the chili and that crisp texture that leads to wings quickly disappearing and screams for more.
Tips / Suggestions
- Be sure to wait until the coals are mostly grayed over before cooking the wings. If you add them to the grill too early there will be more flare ups and the wings could burn more than you’d like.
- These wings are fairly spicy. If you’d like to tone it down a little, use regular honey instead of hot honey. Or, just lower the amount of chili crisp you’re using. To take the chili crisp’s place, you could add a little hoisin sauce instead.
- Feel free to make more of chili crisp sauce. You can store the excess in the fridge and use on many other foods. It also goes really well with seafood.
Chili Crisp Chicken Wings
Servings
2
servingsPrep time
15
minutesCooking time
20
minutesCalorieskcal
Chicken wings grilled over hot coals, smothered with a chili crisp sauce, and topped with sesame seeds and green onions.
Ingredients
16 16 chicken wings
2 tbsp 2 olive oil
2 tbsp 2 poultry seasoning of choice
1 tbsp 1 sesame seeds
2 tbsp 2 chopped green onions (green end)
- Chili Crisp Sauce
1 1 orange, juiced
2 tbsp 2 chili crisp
1 tbsp 1 soy sauce
1 tbsp 1 hot honey
Directions
- Rub olive oil all over the wings and then coat them with the poultry seasoning. Set aside.
- Mix the chili crisp sauce ingredients and set aside.
- Heat your grill to 375-400 degrees F direct. You don't have to, but I prefer to use coal. Once the coals are mostly grayed over it's ready to go.
- Add the wings to the grill and cook for roughly 20 minutes, flipping every 3-4 minutes. Once the wings reach an internal temperature of 165 degrees F, they're ready to pull from the grill.
- Add the wings to a mixing bowl and toss with the chili crisp sauce. Move the wings to a platter, top with the sesame seeds / green onions, and dig in.
English
Recent Comments