These grilled wings are the perfect blend of sweet, spicy, and tangy, with a kick that’s sure to please. The secret? A homemade pineapple-sriracha glaze that coats every bite. These are between a mild-to-medium spice level, so they’re a real crowd-pleaser. I can guarantee these will be on repeat all summer. You can even make the glaze ahead of time and just reheat slightly before tossing the wings. Get ready to be the hit of any party!
How to Prepare the Wings and Glaze
For the Bone-In Wings:
Preheat the grill to medium-high heat. Take a 3-pound package of chicken wings in sections and put them in a large stainless steel bowl. Shake them with the avocado oil and seasoning blend and set aside.
Overachiever Seasoning
I add my signature spice blend to almost every savory dish I create. Now available to purchase!
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For the Pineapple-Sriracha Glaze:
Combine the pineapple juice through the honey in saucepan over medium-high heat and bring it to a simmer until the glaze has reduced by half (this can take 30+ minutes, so be patient). While the pan is on the heat, combine the water and cornstarch together in a separate small bowl and pour in, whisking quickly to avoid lumps. Continue whisking until it’s a smooth, glossy consistency and set aside to cool slightly.
How to Grill the Wings
Place the seasoned wings on the top rack of the grill away from direct heat. Grill them with the grill cover closed for 11 minutes, then flip the wings with long tongs (these are the ones I swear by).
Continue grilling, moving the wings to cooler parts of the grill if they are getting too much color, ensuring they cook through without burning. After approximately 25 minutes total grilling time, the wings should be cooked through and have a nice char. Remove them from the grill and place them in a large clean, heat-proof bowl. Let them cool for approximately 15 minutes.
How to Serve the Wings
Pour the pineapple-sriracha glaze over the wings and toss gently to coat them evenly. Move the wings to a large platter, and garnish with chopped cilantro and green onions before serving.
Enjoy these flavorful, slightly spicy, and perfect-for-summer grilled wings with a side of cucumber crunch salad, my go-to fruit salad, or a potato salad that will convert any potato salad sceptics.
Grilled Pineapple-Sriracha Chicken Wings
Ingredients:
- 2-3 lbs chicken wings
- 1-2 tbsp avocado oil
- 1 tbsp Overachiever Seasoning Blend (Cajun seasoning also works, or a mix of salt, pepper, and garlic powder)
- 3 cups 100% pineapple juice
- 1 small orange, zested and juiced
- 1 tbsp chili garlic sauce (sambal oelek)
- 2 tbps sriracha hot chili sauce
- 1/4 cup honey
- 1-2 tsp cornstarch or potato starch
- 1 tbsp water
- Fresh cilantro, chopped, for garnish
- Green onions, chopped, for garnish
Directions:
- In a large bowl, toss the chicken wings with avocado oil and your chosen seasoning blend until evenly coated.
Make the Glaze
- In a saucepan, combine the pineapple juice, orange zest, orange juice, chili garlic sauce, sriracha, and honey. Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer for about 35 minutes, or until the glaze has reduced by half and thickened. This can take a while, so be patient! In a small bowl, whisk together the cornstarch (or potato starch) and water to create a slurry. Whisk the slurry into the simmering glaze. Continue whisking until the glaze thickens to your desired consistency. Remove from heat.
Grill the Wings
- Preheat your grill to medium-high heat. Place the seasoned wings on the top rack of the grill, positioning them in the circulation zone, away from direct high heat. Grill for 11 minutes, then flip the wings using long tongs. Continue grilling, moving the wings to cooler parts of the grill if they are getting too much color, ensuring they cook through without burning. After approximately 25 minutes total grilling time, the wings should be cooked through and have a nice char. Remove them from the grill and place them in a clean bowl.
Glaze and Garnish the Wings
- Allow the grilled wings to cool for about 15 minutes. Pour the pineapple-sriracha glaze over the wings and toss gently to coat them evenly. Garnish with chopped cilantro and green onions before serving.
YUM! I love your recipes! This one was a hit.
Amazing flavor! I think I prefer smaller crispy wings, so next time I will try in the airfyer. Wouldn’t change a thing about the glaze. Absolutely delish!