Grilled Sriracha Hot Wings

Ingredients

• 4 pounds chicken wings, cut into drumettes and flats
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• For the sauce:
• 4 tablespoons butter
• 1/2 cup sriracha
• 2 tablespoons honey
• 1 1/2 tablespoons soy sauce
• 1 tablespoon finely chopped cilantro
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon rice vinegar
• Type of fire: two-zone indirect
• Grill heat: medium-high

Directions

1. Blot the chicken wings thoroughly with paper towels. Put them in a large bowl, add the baking powder and salt, and toss until the coating is even. Spread the wings out in one layer on a wire rack set over a baking sheet, then refrigerate them uncovered for at least 8 hours.
2. Warm the butter in a small saucepan over low heat. Add the sriracha, honey, soy sauce, cilantro, lime juice, and vinegar, whisking until the sauce is smooth and combined. Take the pan off the heat and keep the sauce nearby.
3. Fill and light one chimney with charcoal. Once the coals are fully lit and coated in gray ash, pour them onto one side of the charcoal grate. Put the cooking grate on the grill, cover it, and let it heat for 5 minutes. Scrub the grate clean and oil it. Set the wings on the cooler side of the grill with the skin facing up, cover, and cook until the skin is browned and crisp, 30 to 40 minutes. Coat the wings all over with sauce, cover again, and cook until the sauce sets onto the wings, 5 to 10 minutes.
4. Move the wings into a large bowl. Add the rest of the sauce and toss until the wings are evenly coated. Arrange them on a platter and serve right away.