Ohio Sriracha Honey Grilled Wings

Introduction

Sticky, spicy, and sweet—these Sriracha Honey Wings are grilled to perfection on the Arteflame grill using the reverse searing method. Start by searing on the blazing hot center grate, then finish gently cooking them on the flat cooktop. This method locks in the juices and coats the wings with a crave-worthy glaze that caramelizes without burning, all thanks to the amazing control you get with the Arteflame grill.

Ingredients

• 2 lbs chicken wings, separated into flats and drumettes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 2 tbsp butter (for flat cooktop)
• 2 tbsp unsalted butter (for sauce)
• 1/3 cup Sriracha
• 1/3 cup honey
• 1 tbsp soy sauce
• 1 tbsp lime juice
• Fresh chopped cilantro and sesame seeds (optional garnish)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place 3 paper napkins soaked in vegetable oil into the center of the Arteflame grill.
2. Stack dry firewood on top of the napkins.
3. Light the napkins and allow the grill to heat up for about 20 minutes.

Step 2: Prepare the Wings

1. Pat the wings dry with paper towels and season with salt, pepper, garlic powder, and smoked paprika.
2. Allow them to rest at room temperature while the grill heats up.

Step 3: Sear Over the Center Grate

1. Place the seasoned wings on the center grill grate to sear. This high heat (up to 1,000°F) helps lock in juices and crisps up the skin.
2. Sear for about 2-3 minutes per side, working in batches if necessary.

Step 4: Finish Cooking on the Flat Top

1. Move the seared wings to the flat top griddle, closer to the center for higher heat or toward the outer edge for lower heat.
2. Add 2 tbsp butter to the griddle and let it melt under the wings for added flavor and crispness.
3. Cook wings until they reach an internal temperature of 160°F, then remove them from the grill. They'll carryover to 175°F off the grill.

Step 5: Make the Sriracha Honey Glaze

1. On the flat top, in the hottest zone, add 2 tbsp butter, then mix in Sriracha, honey, soy sauce, and lime juice.
2. Let the glaze simmer and reduce for a minute, stirring carefully with a spatula.

Step 6: Glaze the Wings

1. Return the wings to the center area of the flat top and toss them in the glaze to coat thoroughly.
2. Let the glaze caramelize for 1-2 minutes, turning the wings a few times to get them evenly coated and glossy.

Step 7: Garnish and Serve

1. Transfer wings to a serving tray.
2. Sprinkle with fresh chopped cilantro and sesame seeds for added flair if desired.

Tips

• Always use butter over olive oil on the Arteflame Grill for maximum flavor.
• Grill other sides like veggie skewers or flatbreads on the outer part of the flat top while the wings cook.
• Don’t overcrowd the center grate—sear in batches for best results.
• Use a meat thermometer for precision. Remove wings at 160°F; they'll carryover to 175°F.
• Clean up is a breeze—just scrape the flat top while still warm.

Variations

1. Sweet BBQ Wings: Swap Sriracha for your favorite BBQ sauce, and reduce the honey to 2 tbsp for a smoky-sweet finish.
2. Lemon Pepper Honey Wings: Replace Sriracha with lemon juice and zest; use 1 tsp cracked black pepper for zesty heat.
3. Korean Style Gochujang Wings: Use gochujang paste and rice vinegar in place of Sriracha and lime juice for a funky, spicy profile.
4. Maple Chipotle Wings: Substitute honey and Sriracha with maple syrup and chipotle peppers in adobo sauce for a smoky-sweet punch.
5. Buffalo Honey Garlic Wings: Use Frank’s Red Hot sauce with honey and a clove of minced garlic for a classic buffalo twist.

Conclusion

Ohio-style Sriracha Honey Wings grilled on the Arteflame deliver crisp skin, juicy insides, and a perfectly caramelized glaze—without ever burning. With no lid or pans needed, this grill brings out the best in every bite using just fire, steel, and the delicious power of reverse searing. Try it once, and you’ll be grilling wings like a pro every weekend!

Best Pairings

• Cool ranch or blue cheese dipping sauce
• Grilled street corn with cotija cheese on the flat top
• Craft IPA or crisp lager
• Sweet potato wedges cooked on the flat top in butter
• Fresh coleslaw with tangy vinaigrette