Traditional smoked chicken wings get a fiery kick from the addition of Sriracha powder to the dry rub mix prior to smoking them low-and-slow on the grill. While you can find Sriracha powder online, I find that it is just as easy to make at home by cooking it over low heat until all of the moisture has been removed. Either way, it is a great addition to the dry rub for your smoked wings.
SMOKED SRIRACHA DRY RUB WINGS
12 chicken wings
Sriracha dry rub (recipe follows)
Prepare grill for indirect cooking, placing preheated coals on one side of the bottom grill grate. Adjust bottom vents so that the grill temperature is approximately 250 degrees. Add 2-3 chunks of your favorite smoking wood to the charcoal.
Pat chicken wings dry and season liberally with the Sriracha dry rub. Place the wings on the grill, cover the grill, and allow them to smoke for approximately 1.5 hours until cooked through (165 degrees internal temperature).
Serve with celery and Hidden Valley Ranch ranch dressing.
SRIRACHA DRY RUB
2 tbsp. Sriracha powder (instructions follow)
½ tbsp. Kosher Salt
1 tbsp. sweet paprika
2 tbsp. Brownulated® sugar (available in the baking section of your local grocer)
Place all ingredients in a small mixing bowl and stir to combine. Place in an airtight container until ready to use.
¼ cup Sriracha
Prepare grill for indirect cooking, placing preheated coals on one side of the bottom grill grate. Adjust bottom vents so that the grill temperature is approximately 225 degrees. Spread Sriracha sauce in a thin layer on a Cookina non-stick grill sheet, a Silpat non-stick mat, or a parchment lined baking sheet.
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. Remove the dehydrated Sriracha from the grill and grind in to a fine powder with a spice grinder or mortar and pestle.