By Chef Christian Pritchard
March 27, 2018
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Author Notes: Tell us about your recipe.Chef Christian Pritchard

Serves: 4-6

  • 3 pounds Chicken Wings
  • 6 tbsp salted butter
  • ¼ cup De Nigris® sriracha glaze
  • 3 cloves of garlic, minced
  • 3 tbsp Aurora® honey
  • Pinch chili flakes
  • Fresh cilantro/parsley to taste
  • Salt and pepper
  1. Coat chicken wings with salt and pepper.
  2. Place chicken wings on the barbeque grill at about 200 °C (400 °F). Grill close together and flip every five minutes.
  3. Cook for about 20 minutes or until crispy and brown.
  4. On the barbeque side burner, heat butter, De Nigris® sriracha glaze, garlic, Aurora® honey, and chili flakes in a pot. Whisk to combine.
  5. In a large bowl, pour in sauce and then put in chicken wings and give them a good toss!
  6. When all wings are coated turn up barbeque heat and cook for about two more minutes or until crispy. Serve immediately with fresh cilantro.

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