Smoked Wings with Sriracha Dry Rub - Super Bowl Grilling Series
The countdown to football’s biggest day is on, so it’s time to start planning a game-day menu worthy of the occasion. The Super Bowl Grilling Series is here to elevate your spread, offering bold, flavorful recipes guaranteed to impress. Whether you’re hosting the Conference Championships or preparing for the ultimate showdown, no party is complete without wings—and these Smoked Wings with Sriracha Dry Rub are a guaranteed crowd-pleaser.
This recipe combines a smoky finish with the fiery tang of a homemade Sriracha-inspired dry rub, delivering a perfect balance of heat and sweetness. The process starts with transforming Sriracha into a powdered form, creating a seasoning that clings to the wings for maximum flavor. From there, the wings are smoked to tender, golden perfection, capturing that unmistakable wood-fired aroma and depth.
Perfect for backyard grill masters or first-time smokers, this dish is as versatile as it is flavorful. The recipe takes advantage of the rich, consistent heat of your Summerset Grill, ensuring even cooking and a flawless result every time. The layers of spice, smoke, and subtle sweetness will keep your guests coming back for more.
Whether you serve these wings as a centerpiece or a complement to your Super Bowl spread, they will be a hit. Grab your smoker, prep your grill, and get ready to kick off the football festivities with wings that deliver.
Makes 12 wings
Smoked Wings with Sriracha Dry Rub Ingredients
- 12 chicken wings
- Sriracha dry rub (recipe follows)
Sriracha Dry Rub
- 2 tbsp. Sriracha powder (instructions follows)
- ½ tbsp. Kosher Salt
- 1 tbsp. sweet paprika
- 2 tbsp. Brownulated® sugar (available in the baking section of your local grocer)
Sriracha Powder
- ¼ cup Sriracha
Smoked Wings with Sriracha Dry Rub Directions
- Prepare the grill for indirect cooking by placing preheated coals on one side of the bottom grill grate. Adjust the bottom vents so that the grill temperature is approximately 250 degrees. Add 2-3 chunks of your favorite smoking wood to the charcoal or smoker trays.
- 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 ranch dressing.
Sriracha Dry Rub
- Place all ingredients in a small mixing bowl and stir to combine. Place in an airtight container until ready to use.
Sriracha Powder
- Prepare the grill for indirect cooking by placing preheated coals on one side of the bottom grill grate. Adjust the bottom vents so that the grill temperature is approximately 225 degrees.
- Spread Sriracha sauce in a thin layer on a non-stick grill sheet, a 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 it into a fine powder with a spice grinder or mortar and pestle.
Taken from grillocracy.com https://www.grillocracy.com/blog/2015/7/4/smoked-sriracha-dry-rub-wings