Maple Sriracha Chicken Wings Recipe


Sweet meets spicy with Maple Sriracha Chicken Wings, prepared on the Longhorn Combo.



1.8 kg chicken wings (about 25 wings)
3 tablespoons olive oil
1 tablespoon cane sugar
1 tablespoon Spanish paprika
1 tablespoon garlic powder
1 teaspoon salt
handful maple wood chunks

Maple Sriracha Glaze

¼ cup butter
¼ cup Sriracha
½ cup maple syrup
1 teaspoon lime juice
¼ teaspoon black pepper


  1. Preheat your smoker to 120°C.
  2. Brush the chicken wings with olive oil. Mix all dry ingredients in a bowl and then add the chicken wings, ensuring each wing has an even coat of seasoning.
  3. Place the chicken wings in your smoker and add a few maple wood chunks onto hot coals. Close the lid and cook for 20 minutes at 120°C.
  4. In a saucepan or cast iron skillet, combine all glaze ingredients and bring to boil. Boil for 5 minutes.
  5. Brush the chicken wings with the glaze and cook for another 10 minutes.
  6. Preheat your grill to 230°C.
  7. Transfer the chicken to the grill and cook for 2 minutes each side. Brush with the glaze one last time.
  8. Remove the chicken wings from the grill and serve.

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