Dirty Style Sriracha BBQ Wings
The Key to this recipe is getting the caramelized, charred sauce on the wings. This comes from saucing the wings twice and broiling after the initial bake. We used Jumbo chicken wings in this recipe, if you are using smaller wings you may need to adjust your baking time but your broil time should remain the same.
Ingredients:
12-16 chicken wings
¼ cup Bear’s Beef Rub
1 cup Sriracha BBQ sauce
⅔ cup Bear’s Texas BBQ sauce
⅓ cup Sriracha Sauce
Prepare:
Preheat your oven to 400 degrees
Move a rack in your oven closer to the broiler, one level from the top worked best.
Grease a baking sheet or line with aluminum foil
Place your sauce in an easy to pour container
Directions:
Combine the Texas BBQ sauce and the sriracha until fully incorporated
Evenly coat the chicken wings with the beef rub
Sauce the raw, seasoned wings with half of the Sriracha BBQ sauce
Place the wings on the baking sheet and cook for 7-10 minutes
Carefully pour about a ¼ cup of the bbq sauce over the wings, one wing at a time, using a spoon to spread the sauce evenly on top.
Turn your broiler on and place the wings back in the oven on the top rack. Keep the wings under the broiler for about 5-7 minutes. Paying close attention for the sauce to begin to char. Ensure the wings are cooked to an internal temperature of 165 degrees.