Best Orange Marmalade Sriracha Sauce For Wings Recipes

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SWEET SRIRACHA WINGS



Sweet Sriracha Wings image

Serve my fiery hot wings on game day or any time friends and family gather. If you don't like a ton of sweetness, add the honey slowly and taste as you go. -Logan Holser, Clarkston, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

12 chicken wings (about 3 pounds)
1 tablespoon canola oil
2 teaspoons ground coriander
1/2 teaspoon garlic salt
1/4 teaspoon pepper
SAUCE:
1/4 cup butter, cubed
1/2 cup orange juice
1/3 cup Sriracha chili sauce
3 tablespoons honey
2 tablespoons lime juice
1/4 cup chopped fresh cilantro

Steps:

  • Place chicken wings in a large bowl. Mix oil, coriander, garlic salt and pepper; add to wings and toss to coat. Refrigerate, covered, 2 hours or overnight., For sauce, in a small saucepan, melt butter. Stir in orange juice, chili sauce, honey and lime juice until blended., Grill wings, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally; brush with some of the sauce during the last 5 minutes of grilling., Transfer chicken to a large bowl; add remaining sauce and toss to coat. Sprinkle with cilantro.

Nutrition Facts : Calories 201 calories, Fat 13g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 321mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 12g protein.

ORANGE MARMALADE SRIRACHA SAUCE FOR WINGS RECIPE - (4.2/5)



Orange Marmalade Sriracha Sauce for Wings Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 4

1 - 18 oz Orange Marmalade
1/3 Cup - Sriracha Sauce
1/3 Cup - Honey
1/3 Cup - Brown Sugar

Steps:

  • Combine all sauce pan and heat over medium heat, bring to a boil, stirring constantly, and remove from heat. Grill wings indirect at 350º for 20-30 or until golden brown. Then dip the wings in the sauce, then place back on the grill and continue to cook 10 minutes and repeat one or two more times. Candy glaze look when done.

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