Smoked Drumsticks with Sriracha Honey Lime Sauce

 

Honey Lime Sriracha Chicken | Easy Grilling Recipe

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Honey Sriracha Chicken Recipe

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Honey Sriracha Chicken Wings and the Secret to Crispy Baked Wings!

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Honey, Lime & Sriracha Grilled Chicken

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Smoked Chicken Legs with Maple-Sriracha Glaze on the Pit Barrel Cooker

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Honey Lime Sriracha Chicken Drumsticks | Smoked Chicken Legs

Video taken from the channel: The Average Kitchen


 

Sriracha Honey-Lime Drumsticks

Video taken from the channel: Green Mountain Grills


Remove drumsticks from grill and place in a large bowl with a lid. Pour the sauce over the drumsticks, place the lid on bowl tightly and shake the bowl to evenly coat the drumsticks. Garnish drumsticks with any leftover sauce, sesame seeds and additional lime zest if.

SAUCE: 4 tablespoons melted butter 1/2 cup sriracha 2 tablespoons honey 1 1/2 tablespoons soy sauce 1 tablespoon finely chopped cilantro 1 tablespoon freshly squeezed lime juice 1 teaspoon rice vinegar. To create the marinade, mix together ⅔ cup honey, ½ cup Sriracha, 4 tbsp soy sauce, and the juice of one lime. Chop up the garlic cloves and add them to the mixture along with salt and pepper to taste. Mix all the ingredients together. It might help to heat the mixture in the microwave for a few seconds or heat over low on the stove top.

Heat the oil in a large frying pan over medium-high heat. Cook the drumsticks for 2-3 minutes each side or until golden and slightly charred. Transfer to a baking tray lined with foil. Baste with the extra marinade.

Ingredients 6 chicken drumsticks (about 1.75 lbs.) ($3.54) Pinch of salt and pepper ($0.05) 2 Tbsp cornstarch ($0.08) 1/4 cup sriracha ($0.34) 2 Tbsp butter ($0.22) 2 Tbsp honey ($0.24). Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 45 to 50 minutes. Step 4 Combine honey, butter, sriracha sauce, and soy sauce in a saucepan over medium-low heat; cook and stir until. Add the honey, Sriracha, soy sauce, and lime juice; stir until the mixture bubbles gently.

Simmer longer if a thicker sauce is desired. Serve immediately over grilled or baked chicken. You’ll need the zest of a lime, fresh lime juice, honey, soy sauce, vegetable oil, garlic, ginger, and Sriracha.

Even though you’re puréeing the marinade, it’s a good idea to roughly chop the garlic and ginger so they get incorporated — some blenders can’t handle large. Stir in the maple syrup and Sriracha and continue to heat until the mixture bubbles, about 5 minutes. Set aside and keep warm. Step 5: About 10 minutes before the chicken is done, brush each drumstick on all sides with the glaze and return to the grill.

Remove drumsticks from grill and place in a large bowl (use one with a lid). Pour the sauce over the drumsticks, place lid on bowl and shake the bowl to evenly coat the drumsticks. Garnish drumsticks with any sauce that’s left in the bowl, sesame seeds, and additional lime zest if desired.

List of related literature:

Brush the sauce over the drumsticks or toss them in a bowl to coat.

“The Everyday Ketogenic Kitchen: With More than 150 Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health” by Carolyn Ketchum
from The Everyday Ketogenic Kitchen: With More than 150 Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health
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To the remaining vinegar mixture, add bell pepper, cucumber, green onion, cilantro, jalapeño pepper, and sesame oil; toss to coat.

“The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!” by Connie Guttersen
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Mix together the lime juice, rind, garlic, black and red peppers, and paprika; rub the chicken with the mixture.

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
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We mixed the spices with fresh habanero, scallions, garlic, and molasses to make a potent paste, then rubbed the paste under and over the skin and let the chicken rest to fully absorb the flavors.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
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Broil chile peppers on an aluminum foillined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
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Whisk together: / cup LEMON JUICE, / cup TARRAGON VINEGAR, 2 minced CLOVES GARLIC, 3 minced SHALLOTS, 2 TBS OLIVE OIL, 2 seeded, minced JALAPEÑO PEPPERS, ‘/, cup mixed minced Fresh Herbs (BASIL, DILL, ROSEMARY, TARRAGON, OREGANO), ‘/, teasp.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
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ACID TO FINISH Originally, we used a marinade that included olive oil, lemon juice, garlic, salt, pepper, and a bit of sugar.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
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Most recipes suffered from the extremes, but we found balance in a blend of sugar, lime juice, white vinegar, hot red pepper flakes, fish sauce, and garlic.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
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Marinate the chicken: In a glass bowl or dish or a resealable plastic bag, combine the Sriracha and lime juice.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
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For the Citrus Garlic Striped Bass: In a small saucepan at mid-low heat, add the butter, lemon juice and zest, chili powder, garlic, cilantro and dill, until the butter has melted.

“Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever” by Staness Jonekos, Marjorie Jenkins
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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29 comments

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  • OK Jeff….I didn’t use to be a leg man…..until now!!! Those look amazing!!! You have the coolest recipes on YouTube!!! Their going to have to build a library in FI to house all of your recipes!!!! Great video my friend!!!

  • Tried this and they came out absolutely amazing! Crisp on the outside and very juicy on the inside! Gonna make them again soon InshaAllah

  • My “go to ” wing recipe I didnt have Siracha this time so I used garlic chili sauce with agave and the other ingredients. The baking powder really makes them crispy

  • Our western mouths can’t help it when we pronounce Asian worlds. Same way we all say Himalaya wrong. Build the first syllable out of three letters instead of two. Love the channel.

  • The first time we made them my wife had put the wings in plain water for 2-3 hours, something to do with the smell? They were fresh!! Then we made them according to your recipe. Came out outstanding, best wings we ever had, maybe soaking them in water helped? Best part is if you have any left over reheat them on the grill!!! Thanks for this and all your recipes.

  • Woah this recipe is incredible!!! I’ve tried to make this sooo many times and failed because when I was frying the chicken it doesn’t come out perfect but the baking method works wonderfully! Thanks for the recipe!!

  • Making these for the family this week! Anyone make them with traditional baking powder, instead of the aluminum-free version? Will it make that much difference?

  • Chef, an important detail after a sad mistake I made…if you don’t put the wings on a rack (and straight on the baking sheet) they stick to the foil and half the meat and skin comes off when I try to flip them. Perhaps opt for something more non-stick or oil it?

  • Do not make this based off just the video; look at the blogpost. I fucked up. When he says spoonful he means tbs and tsp you gotta look at the blogpost to find out.

  • Can I substitute cooked spaghetti for the chicken wings? I’m trying to use up ingredients and I used the last of my chicken wings making pasta marinara yesterday.

  • I’ve made these and they were nice and crispy, but I could taste the baking powder!! The next time I made them I just 1/2 as much baking powder and those were much better!! I didn’t even put sauce on them cause they were good plain!!

  • So in your recipe it says to use aluminum free baking powder, but if I don’t have that? Is there something I can substitute for that?

  • Hands down, the best way I have found to make baked wings. You can finish them off however you want. I have tried them with many different sauces instead of the honey sriracha, including ranch, blue cheese, and garlic, but I still love the original honey sriracha. My wife and kids request them regularly.

  • I’ve made these suckers twice now and planning others. THIS IS THE BEST. I would not make only a couple of pound of these however. At least four pounds and probably double that if you have a few people to feed. They are not going to stop eating these easily.

  • I cooked this yesterday �� I didn’t have the Chinese spice and used 1/4 cup honey and it still tasted superb! Thank you, I can’t wait to try more of your recipes ☺️

  • Just made this tonight. Do recommend. The wings don’t look like they’re going to crisp up for the longest time, but then, suddenly, they do

  • I have a better way for you (and I love this way). Steam the wings for about 5-7 minutes and then transfer to the same baking rack. Then refrigerate for 8 hours. After refrigerating, place rack and pan in the oven and carry-on as you did in your baking instructions. The steaming par-cooks the wings and renders the fat for crispy, tender, juicy wings.

  • i tried this today,, i didnt have sriracha,,,but i did use quarter cup of sweet baby ray,s buffalo wing sauce with a touch of franks hot sauce,,,, everything else i followed the same recipe,,,,and let me tell you,,,,,the best i,ve ever tasted,,,my god amazeing,,,, chef john is a genius thankyou so much

  • Delicious, but 1 tbsp of salt was way too much for my taste. Will try just a tsp next time. The glaze will not disappoint. It mellows out perfectly once it’s on the wings. 10x better than honey garlic.

  • I just made these and they were delicious! Although I failed in getting them crispy.. I think my chicken was too wet and when I coated them with the dry mixture, it kinda ended up being more batter-y than your video:/

  • Preheat oven to 425°F (220°C)
    0:35 2½lbs (1kg) chicken wings
    0:52 spice mix (salt, pepper, paprika, baking powder)
    1:25 coat wings
    1:49 place on wire rack
    2:05 425°F 20min (flip/repeat)
    3:05 honey sriracha glaze (honey, sriracha, rice wine vinegar, sesame oil, sesame seeds)
    3:44 crispy done
    4:20 sauce toss
    4:50 garnish with sesame seeds

  • Ever used a smoker or tasted meat from it? Let us know! Then check out these other videos! https://www.youtube.com/watch?v=ZyYe_JnKC9A&list=PLcSoUhPejzc7xicSMCwsKyVeaLtG79jcF

  • Made them according to the recipe and his instructions. They were delicious. OBTW, they were a little hot. I didn’t have a clue on how hot Siracha was, I know now.

  • You can toss the wings in the broiler for 5-10 minutes for the sauce to really stick �� I’m learning as I go in for the perfect recipe! I want to perfect the perfect recipe for future hubby when game night arrives lol! I want a healthy but crispy wing. I will try the baking powder method but will also allow the wings to air dry prior. I though of using eggs too. I’ll try this method out on maybe 5 wings lol.

  • Romans 3:23
    For all have sinned, and come short of the glory of God;
    Hebrews 9:27
    And as it is appointed unto men once to die, but after this the judgment:
    Isaiah 64:6
    But we are all as an unclean thing, and all our righteousnesses are as filthy rags; and we all do fade as a leaf; and our iniquities, like the wind, have taken us away.
    Revelation 21:8
    But the fearful, and unbelieving, and the abominable, and murderers, and whoremongers, and sorcerers, and idolaters, and all liars, shall have their part in the lake which burneth with fire and brimstone: which is the second death.
    Romans 5:8
    But God commendeth his love toward us, in that, while we were yet sinners, Christ died for us.
    John 3:16
    For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
    John 14:6
    Jesus saith unto him, I am the way, the truth, and the life: no man cometh unto the Father, but by me.
    Romans 10:9-10.
    That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved.
    For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation.
    John 5:24
    Verily, verily, I say unto you, He that heareth my word, and believeth on him that sent me, hath everlasting life, and shall not come into condemnation; but is passed from death unto life.
    1John 5: 10-13
    He that believeth on the Son of God hath the witness in himself: he that believeth not God hath made him a liar; because he believeth not the record that God gave of his Son.
    And this is the record, that God hath given to us eternal life, and this life is in his Son.
    He that hath the Son hath life; and he that hath not the Son of God hath not life.
    These things have I written unto you that believe on the name of the Son of God; that ye may know that ye have eternal life, and that ye may believe on the name of the Son of God.
    Ephesians 2:8-9
    For by grace are ye saved through faith; and that not of yourselves: it is the gift of God:
    Not of works, lest any man should boast.
    Romans 8:1
    There is therefore now no condemnation to them which are in Christ Jesus, who walk not after the flesh, but after the Spirit.

  • Made these and you definitely do taste the baking powder. They taste like the TV dinner fried chicken. They were definitely crispy and much healthier though.

  • Love your channel. A bit disappointed you were told the proper way to say Sriracha but chose not to bc “it sounds weird.” Pretty ignorant.

  • My local gmg dealer tells me he keeps the chimney closed claiming he wants to keep the smoke in. I know the manual says to always keep it open for proper air flow. Does it really matter? Thanks.

  • MakeupTIA mentioned one of your recipes in her channel and I’m so glad she did! I love cooking and learning new recipes… Great channel!