Sweet Sriracha Wings
1 CHICKEN WING 201 cal., 13g fat (5g sat. fat), 46mg chol., 321mg sod., 8g carb. (7g sugars, 0 fiber), 12g pro. PREP 20 min. + marinating GRILL 15 min./batch SERVES 12
Ingredients 12 chicken wings (about 3lbs.) 1 Tbsp. canola oil 2 tsp. ground coriander 1⁄2 tsp. garlic salt 1⁄4 tsp.pepper SAUCE 1⁄4 cup butter,cubed 1⁄2 cup orange juice 1/3 cup Sriracha chili sauce 3 Tbsp.honey 2 Tbsp. lime juice 1⁄4 cup chopped fresh cilantro
- Place chicken wings in a large bowl. Mix oil, coriander, garlic salt and pepper; add to wings and toss to coat. Refrigerate, covered, 2 hours or overnight.
- For sauce, in a small saucepan, melt butter. Stir in the orange juice, chili sauce, honey and lime juice until blended.
- Slide the Grill Plate into the Shelf Position 6. Turn the Function Dial to Grill, set the temperature to 450° and set timer to 30 minutes. Preheat the grill for 10 minutes.
- When the grill has preheated, place wings on the Grill Plate in batches. Cook until juices run clear, turning occasionally, 15-18 minutes; brush with some of the sauce during the last 5 minutes of grilling. Transfer chicken to a large bowl; add remaining sauce and toss to coat. Sprinkle with cilantro.
Eric’s Tip: If you prefer wings cut into sections, place each wing on a cutting board. With a sharp knife, cut between the joint at top of the tip end. Discard tips or use for making broth. Take remaining wing and cut between joints. Proceed with recipe as directed.