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Sweet and Spicy Wings

This wing recipe is awesome, sweet, savory, spicy and just a enough heat (for me anyway). The rub is Simply Marvelous Sweet and Spicy, the rest is my own creation.

Start with the braising liquid.

  • 1 can chicken broth
  • 1/4 cup margarine
  • 3 tablespoons Sriracha Hot Sauce
  • 1 yellow onion (quartered)
  • 4 garlic cloves (smashed)
  • 9 dried Japones Chiles

Get it all in a pot on low heat to melt the margarine and let the flavors meld.

Next, break down some jumbo wings.  Save the tips and toss them into the braising liquid for a little extra flavor.

Distribute the braising liquid equally between two half pans, give the wing parts a healthy coating of Simply Marvelous Sweet and Spicy rub and lay them in one layer on top.

Set up your cooker for indirect cooking and when she’s running steady at 275, put the pans on uncovered.

After 45 minutes they’ll look like this.  Now cover tightly with aluminum foil and cook for another 45 minutes.

While that’s cooking, get the sauce ready:

  • 1/2 cup agave nectar
  • 1/2  cup margarine (1 stick)
  • 1/4 cup Sriracha Hot Sauce
  • Salt & pepper to taste

Put it all in a sauce pan on low heat to melt and meld.

When the 45 minutes covered with foil is up, it’s time to grill the pieces directly over the coals.  Turn them over in the braising liquid on their way to the grill and give them another dunk half way through as a baste.

After you’ve developed a nice char on all sides, give them a toss in the sauce.  They should look something like this.

I served mine my own version of Crash Potatoes and a cold bean salad, olive oil, white balsamic vinegar, salt & pepper, with toasted sesame seeds.   Enjoy!


Boil some baby Yukon Gold potatoes until tender.

Lay them out on a cutting board and smash them down.  Use your own imagination for what tool to use.

Brush them with some olive oil and season to your own liking.  I used Simply Marvelous Season All and fried them in a cast iron skillet.

5 Responses to “Sweet and Spicy Wings”

  • Mister Bob:

    Thanks Chris, the idea to braise then grill the wings came from a recipe by Adam Perry Lang in his book ‘Serious Barbecue’. Braising gives you the opportunity to infuse lots of flavor and get the chicken perfectly tender, and then grilling gives you that great caramelization and crispness on the skin that give them an extra flavor dimension. A great sauce puts them right over the top!

  • I like your technique, that is a new one to me for wings. I also like agave nectar in sauces, I almost never use honey anymore.

  • js-tx:

    Looks good MB! Thanks for the tip on the agave nectar.

  • Mister Bob:

    Dave, I think the agave nectar has a lighter but unique taste. In my opinion it’s a little closer to corn syrup than maple syrup or honey. It adds sweetness and a nice glaze to sauces without having an overpowering taste profile.

  • Great, I’ve been waiting for another post! How does the agave nectar compare to something like honey or maple syrup?