You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. But now she’s sharing some of them exclusively with Great American Country! Check back with us every Tuesday for a new recipe from Krystal.
“OU vs TX is a huge rivalry for my family and this was the first time in 10 years I couldn’t make it down to the Cotton Bowl stadium to see the game live,” says Krystal. “Instead, I decided to feed the masses and host a watch party. However, the main attraction did not end up being the football game. Everyone’s focus was on these delicious wings! These mildly spicy, mildly sweet, fall-off-the-bone wings are a show-stopper so feel free to double, triple or even quadruple the recipe for your own watch party. Just make sure you have lots of napkins handy!
2.5 lbs chicken wings or wing sections
3 Tbsp Sriracha hot chili sauce
1 Tbsp Sriracha chili garlic sauce
2 Tbsp olive oil
2 Tbsp low sodium soy
1 tsp ground ginger
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
3 Tbsp Sriracha
2 Tbsp butter
2 Tbsp honey
Rinse the wing sections and pat them dry. In a bowl mix the hot chili sauce, chili garlic sauce, olive oil, soy sauce, ginger, garlic, salt and pepper together. Add in thawed wings or wing sections and toss to coat. Cover and let marinate for at least 30 minutes.
In the meantime, heat your grill to about 400 degrees. When the grill is ready, place the wing sections, skin side up, on the grill over indirect heat. Try to avoid putting them directly over the center of a charcoal grill where it will be the hottest. Let them grill skin side up for about 8 minutes. Flip and place skin side down over direct heat for 3-4 minutes. Keep an eye on them to avoid burning over the direct heat. While the wings are grilling, make the glaze by mixing the Sriracha hot chili sauce, butter and honey in a microwave safe bowl and heat until butter is melted and honey has a liquid consistency. Stir every 30 seconds while heating. Remove the wings from the grill when done and place on a serving platter. Immediate brush the glaze onto the grilled wings 2-3 times over and serve immediately.