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    Posted June 26, 2009 by
    Kapolei, Hawaii
    This iReport is part of an assignment:
    Are you a grill master?

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    Randy and Rainee's Sriracha Chicken Wings


    Randy and Rainee's Grilled Sriracha Chicken Wings

    16 Chicken Wings


    2 Tablespoons Soy Sauce

    1 Tablespoon Sriracha Chile Sauce*

    2 Tablespoons Oil, Olive or Canola

    Marinate overnight or at least 4 hours.


    2 Tablespoons Butter

    1 ½ Tablespoons Honey

    1 Tablespoon Soy Sauce

    1 ½ Tablespoons Sriracha Chile Sauce*

    1 large clove Garlic finely chopped

    2 Green Onions finely sliced

    Combine the wings with the marinade in refrigerate.

    Heat the grill to high heat, turn heat down to medium place wings on grill. Keep an eye on them for flare, when golden turn. When both are nicely marked move to rack or indirect heat. Cook until golden. When done remove from fire and place on serving plate or platter.

    Melt the butter in a sauté pan on medium-low heat, add the garlic until softened, do not brown. Around 3-5 minutes. Add honey, Sriracha chile sauce and Soy Sauce. Stir to combine. Pour butter sauce over the wings and sprinkle the green onions over for a tasty garish.

    Make extra because these will go fast!

    * Sriracha chile sauce is available in most markets these days or definitely in Asian grocery stores.


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