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I’m a huge fan of making chicken wings without saucing them in the traditional Buffalo wing manner. I season them and let them marinate for a bit, then cook them. When they are done I toss them with more seasoning and serve them ‘dry’, with a dipping sauce on the side. This time I used the Garlic Sriracha seasoning from Weber, which is a little spicy, for some garlic Sriracha dry wings. Dry doesn’t mean flavorless. In fact, it means quite the opposite!
These garlic Sriracha dry wings came out absolutely fantastic. There’s enough spicy kick to wake you up. The garlic adds a really great almost earthy flavor. I cooled them off with just straight-up Ranch dressing for dipping. Also try my blackened dry wings.
I cooked the wings using a Vortex insert on my grill. Check out my post on cooking chicken wings for all the great ways of cooking wings, from grilling to baking.
Garlic Sriracha Dry Chicken Wings
Ingredients
For the wings
- 3-4 pounds chicken wings separated
- 2-3 tablespoons Weber Garlic Sriracha seasoning or more, to taste, divided
- 1 tablespoon vegetable oil
Instructions
For the wings
- Place the wings into a resealable bag or container.
- Add 2 tablespoons of Weber Garlic Sriracha seasoning and the oil.
- Seal and shake well to coat.
- Let wings marinade for 1-3 hours.
- Transfer cooked wings to a bowl and sprinkle with the remaining Weber Garlic Sriracha seasoning.
- Toss gently to coat.
- Serve with your favorite dipping sauce.
Nutrition
Nutritional values are approximate.
