CHICKEN WINGS WITH SRIRACHA DIPPING SAUCE

Ingredients

• ​1/4 cup finely chopped onion
• 2 tbsp packed dark brown sugar
• 2 tbsp fresh lime juice
• 1 tbsp canola oil
• 1 tbsp fish sauce
• 1 tsp grated lime peel
• 4 cloves garlic, crushed
• 3 lb (1.5 kg) chicken wing drumettes
• Sriracha Dipping Sauce* (recipe below)

Directions

1. ​To prepare marinade, combine onions, brown sugar, lime juice, oil, fish sauce, lime peel and garlic in a heavy zip-lock plastic bag. Add chicken and squeeze bag to coat chicken with marinade. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 2 hours or up to 24 hours.
2. Preheat natural gas barbecue for 10 - 15 minutes.
3. Remove chicken from marinade; discard marinade. Place chicken on a grill topper or directly on barbecue grid. Grill chicken over low heat on natural gas barbecue, turning occasionally, until chicken is cooked through, about 30 - 35 minutes. Serve with Sriracha Dipping Sauce.

Ingredients

• ​1/2 cup ketchup
• 2 tbsp rice vinegar
• 1 tbsp Sriracha hot chili sauce
• 1 tbsp honey
• 2 tsp grated fresh ginger

Yield: Makes 3/4 cup.

Directions

1. Combine all ingredients until blended. Cover and refrigerate for at least 30 minutes or up to 24 hours.