This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.
Visit my other site, For The Wing, for all things chicken-wing!
Stubb’s recently came out with a line of marinades and what they call anytime sauces. Our local grocery store had them all on sale, so I grabbed two or three bottles of each and headed on home with thoughts of the many things I was going to use them in. First up? Wings of course, so I grabbed a bottle of Stubb’s Texas Sriracha anytime sauce and went to work.
I cooked up a batch of wings (that I had first dusted with my Fire-Eater rub) on my charcoal grill using the Vortex insert. I then tossed the wings with a generous pour of Texas Sriracha sauce and proceeded to absolutely devour them. My goodness me oh my, Stubb’s Texas Sriracha sauce is goooood! It’s like the Rooster sauce (er, Sriracha) we all love, but with fantastic southwestern spices and flavors thrown in. I could drink it straight out of the bottle.
The heat from the sauce isn’t overpowering. Great flavor and a bit of a kick. It’s what I’d call the perfect bottled sauce, and absolutely the best thing for wings (or grilled chicken, or steak for that matter). It makes for the perfect (kicked up) substitute for the ‘normal’ Sriracha sauce you already use.
The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!
Texas Sriracha Wings
Ingredients
- 3-4 pounds chicken wings separated
- 2 tablespoons your favorite wing seasoning I used our Fire-Eater rub
- 1 tablespoon vegetable oil
- Stubb's Texas Sriracha Anytime sauce to taste
Instructions
- Place the wings into a resealable bag or container.
- Add wing rub and the oil.
- Seal and shake well to coat.
- Let wings marinate for 1-3 hours.
- Transfer cooked wings to a bowl and drizzle with Texas Sriracha sauce.
- Toss gently to coat.
- Serve with your favorite dipping sauce.
Nutrition
Nutritional values are approximate.
