garlic Sriracha wings Archives

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.

Weber Garlic Sriracha Seasoning, 6.2 Ounce Shaker

Also try my Buffalo Ranch dry wings.

Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!

Print Recipe

5 from 1 vote

Garlic Sriracha Dry Wings

These garlic Sriracha dry wings came out fantastic. There’s enough kick to wake you up.

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: garlic, spicy, wings

Servings:

Calories: 508kcal

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.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, air fryer or a Char-Broil Big Easy.
Toss wings with remaining seasoning before serving.

Notes

I prefer to seasoning my wings immediately after cooking them. The seasoning will stick to the surface of the hot wings better than if you wait until they cool off.