Have I mentioned one of my favorite foods? It’s typically not made “clean,” they aren’t exactly sexy, your face is usually covered in sauce/seasoning, and sometimes if you over do it, then your belly hurts. I’m not painting a good picture, am I? Well, I’m talking about chicken wings. I can hammer down on some wings, and I have even beaten my dad in an all-you-can-eat wing night (this only happened once, BTW, it’s not like a reoccurring event that we have). My point is, I just love them.
While restaurants usually get a bad rep for breading then frying then bathing in some sauce, I’m actually seeing more grilled (! Also usually gluten free) wings pop up on menus all over. This makes me happy. But it doesn’t make me as happy as when The Stud takes some of the afternoon (even if he is tired after fishing, love you babe) on a Sunday to make his epic baked and grilled wings. Incredibly clean, they don’t have any refined sugar, gluten, grain, dairy, or nuts in them. We have served them at parties with friends and they have been a huge hit. They take a little time to make start to finish but sticky fingers, lots of smiles, and a happy-but-full-belly later, you’ll be glad you did.
…Now with this recipe, I know I’m late to the party with “National Chicken Wing Day,” which was July 29. The truth is, this recipe was rip-roaring and ready to go and I had I been on top of my game with access to more than just my phone while out of town, you would have had it in time. Make them this weekend instead, and celebrate your own wing night. I won’t tell.
Recipe Report Card:
Amount of Pantry Staples Used: A
Stud approved: A
Taste profile: A
Final grade: A
The Stud’s Wings
For 10-15 wings
1 tbl chili powder
½ tbl mustard powder
½ tbl cayenne
1 ½ tbl garlic powder
1 tbl onion powder
1 tbl ground ginger
½ tsp paprika
pinch of salt
pinch of pepper
Scant 1/3 cup sriracha
Scant 2/3 cup honey
(both of these can be to taste)
1. Cookie sheet
2. Gas grill
Preheat oven to 400 degrees. Coat a cookie sheet with nonstick spray or EVOO.
Place all ingredients in a large bowl and mix until well combined. Generously coat wings in dry seasoning. Bake at 400 for about 30 minutes until crispy.
Combine sriracha and honey suited to your spice-sweet levels.
Heat a gas grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates).
Grill the wings, coating them in the honey-sriracha sauce, about 6-15 minutes until they are at your desired crispiness.
Make ahead options:
You can make the dry rub ahead of time. Have not tried to make the sauce ahead of time.
1. Save a little of the sauce to use as a dipping component!