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Friday, August 23, 2019

Provided by Lee Ann Whippen


  • 2 pounds chicken wings, cut between drummie and flap joint
  • 3 Tablespoons vegetable oil
  • 1/4 cup fresh lime juice
  • 2 tablespoons chili powder
  • 2 teaspoons Kosher salt
  • 1 cup cherry chips, soaked in water for 30 minutes
  • Sriracha Sauce (recipe follows)


  • Toss chicken wings in large bowl with vegetable oil
  • Add lime juice and toss
  • Sprinkle wings with chili powder and salt and toss until well covered.
  • Place drained cherry chips on hot coals.
  • Grill chicken wings over medium high heat for 5 to 7 minutes, or until golden brown. Turn over and grill another 5 to 7 minutes, until internal temperature is 165 degrees or until juices run clear.

Yield: 6 Servings

Sriracha Sauce

  • 1/2 cup Underwood Ranches Sriracha Sauce
  • ¼ cup Mayonnaise
  • 1 teaspoon Soy sauce

Whisk together Sriracha sauce, mayonnaise, and soy sauce in medium bowl.  Cover and refrigerate.

Yield: 3/4 cups

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