Tag Archives: bbq

Honey Sriracha Wings

Buffalo wings are a popular party food and oh-so-American, but sometimes, the bombardment of buffalo-flavored EVERYTHING can get boring. So one day, for a neighborhood barbecue, I mixed a sauce composed of: the kitchen sink. (The predominant flavors, however, are sriracha, honey, and barbecue sauce.) You can grill or fry your wings; being from Louisiana, of course I fried them. Not trying to brag here, but many a burly man have begged me to bottle up this sauce and sell it. Give it a try and see if you agree.

Ingredients for sauce:

  • 1/4 cup of Sriracha hot sauce
  • 1/2 cup of barbecue sauce of your choice (I like one with hickory smoke flavor)
  • 2 Tbs. ketchup
  • 2 Tbs. dijon mustard
  • 1/4 of honey
  • 3 Tbs. of soy sauce (or more, to taste)
  • 2 Tbs. of sesame oil 
  • Splash of red wine vinegar
  • 1 Tbs. chili powder
  • 1 tsp. cumin
  • 2 Tbs. garlic powder
  • 1 Tbs. onion powder

Simply stir everything together until smooth.


Ingredients for chicken wings:

  • 10-15 chicken wings and/or drumettes
  • 1.5 cups flour
  • 2 Tbs. garlic powder
  • 1 Tbs. onion powder
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. red pepper
  • 1 Tbs. chili powder
  • 1 tsp. ground thyme
  • Oil of choice, for frying (peanut works best, but you can also use canola)

Mix all of the dry ingredients together in a bowl.


In a large plastic bag, add the chicken as well as the flour mixture. Shake it up until well coated.


Remove the wings from the bag and let sit on a wire rack for 10-15 minutes. Meanwhile, heat the oil over medium-high heat.


Fry wings for 8-12 minutes until golden brown. Drain on a paper towel. Toss in wing sauce.


Mmmm mmm good! Feel free to adjust the heat levels for your own tastes by adding more or less Sriracha.

Dry-Rubbed Spare Ribs

We love to gather around our Weber grill on a leisurely Sunday afternoon and grill up good, old fashioned ribs for our friends and family. There are different philosophies to seasoning ribs: some prefer wet (i.e., with BBQ sauce), and some prefer dry (i.e., with a dry rub). We fall into the latter category. We use a unique blend of spices and an interesting cooking technique to achieve lip-smacking, fall-off-the-bone ribs. We often buy a rack of spare ribs that we can find at Ralph’s for only $8, but feel free to use baby-back. This is a cookout classic you’ll keep coming back to.


  • Rack of spare ribs
  • 2 tsp. ground paprika
  • 1 Tbs. red pepper
  • 2 Tbs. cumin
  • 2 tsp. chili powder
  • 1/4 cup of granulated garlic
  • 2 Tbs. onion powder
  • 2 tsp. ground sage
  • 1 tsp. ground oregano
  • 2 tsp. ground ginger
  • 1/4 cup of brown sugar
  • 2 Tbs. seasoning salt (we like Tony Chachere’s)
  • 2 Tbs. salt
  • 2 Tbs. black pepper
  • 1 bottle of beer
    Makes 4 servings.

Mix all spices together in a bowl.


Massage into both sides of the ribs, and let sit for at least an hour (up to overnight).



Prepare your grill with hot charcoal on one side, and a pan filled with beer on the other. For 3-4 hours, place the ribs over the side with the water pan and cover. This grilling technique is known as the “2-zone setup” and helps to lock in moisture. For a more detailed explanation, click here. After the ribs are tender to your liking, place on each side for just a few minutes over the hot coals to caramelize the rub.


Remove from grill and let rest for 10 minutes before slicing. Enjoy!

Note: We personally are not skilled at grilling. We came up with the rub, but the true grill master is Betty’s boyfriend. Email us in the contact form for any questions you may have for him!