Sticky Pepper Dip Wings
Category
Appetizer
Cuisine
Fusion
These Sticky Pepper Dip Wings bring bold flavor and serious heat straight from the grill. A vibrant homemade pepper dip—packed with lemongrass, chili flakes, and fresh cilantro—forms the foundation of a sticky, sweet, and spicy glaze. Grilled to crispy perfection using a two-zone method, the wings are tossed in a hoisin and hot honey sauce that clings to every bite. Finished with a pop of fresh herbs or sesame seeds, these wings are perfect for BBQ spreads or game-day feasts.
Ingredients
- 1 small shallot, minced
- ¼ cup fresh cilantro, chopped
- ¼ cup double-crush red chili flakes
- 1 stalk lemongrass, thinly sliced
- 2–3 garlic cloves, minced
- 1 teaspoon fish sauce
- • • Olive oil (enough to cover and reach desired thickness)
- 2 tablespoons pepper dip (from above)
- 2 tablespoons hoisin sauce
- 2 tablespoons Melinda’s Hot Honey
- 1 teaspoon rice wine vinegar
- 2 pounds chicken wings
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon baking powder
Pepper Dip
Sticky Pepper Dip Sauce
Wings
Directions
Pepper dip
- 1. Combine shallot, cilantro, chili flakes, lemongrass, garlic, and fish sauce in a bowl.
- 2. Pour in olive oil until it just covers the mixture, stirring to reach your preferred consistency.
- 3. Let rest 20–30 minutes to allow the flavors to develop.
Sticky Pepper Dip Sauce
- 1. Whisk ingredients together until smooth.
- 2. Set aside until ready to toss with wings.
Wings
- 1. Pat wings dry and season with salt, pepper, and baking powder.
- 2. Set up grill for two-zone cooking. Place wings on the indirect side and cook until internal temperature reaches 180°F.
- 3. Move wings directly over the charcoal, flipping constantly until the skin is crisp and golden.
- 4. Transfer wings to a large bowl, pour in the sticky pepper dip sauce, and toss until evenly coated.
- 5. Serve immediately. Optional garnish: fresh cilantro or sesame seeds.