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I’m a huge fan of making chicken wings without saucing them in the traditional Buffalo wing manner. I season them and let them marinate for a bit, then cook them. When they are done I toss them with more seasoning and serve them ‘dry’, with a dipping sauce on the side. This time I used Weber Garlic Sriracha Seasoning, which is a little spicy, for some garlic Sriracha dry wings.
Great-Tasting Dry Wings
These garlic Sriracha dry wings came out fantastic. There’s enough kick to wake you up. The garlic adds a really great almost earthy flavor. I cooled them off with just straight-up Ranch dressing for dipping.
Also try my Buffalo Ranch dry wings.
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Garlic Sriracha Dry Wings
Ingredients
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 tablespoons Weber Garlic Sriracha seasoning divided, to taste
- 1 tablespoon vegetable oil
Instructions
- Place the wings into a resealable bag or container.
- Add the oil. Seal and shake to coat. Add 2 tablespoons of the Weber Garlic Sriracha seasoning, seal, and shake to coat.
- Let wings marinate for 1-4 hours.
- Toss wings with remaining seasoning before serving.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.