Looking to bring the heat to your next Backyard BBQ? Try this recipe for Sriracha Hatch Pepper Sauced Wings!
Why are Hatch Chiles Special?
Hatch Chiles are only harvested in August and September, and these truly unique, meaty green peppers only grow in the fertile soil of Hatch Valley, New Mexico. The nutrient-rich soil, intense sunlight and cool desert nights of the Hatch Valley give the chiles their one-of-a-kind taste. They are packed with earthy flavor and develop heat levels ranging from mild to extra hot.
Sriracha Hatch Pepper Sauced Wings
Ingredients:
- For the rub
- 1 tablespoon kosher salt
- 6 tablespoons smoked paprika
- 1 tablespoon freshly ground pepper
- 3 tablespoons garlic powder
- 2 tablespoons onion powder
- For the wings
- 3 lbs. chicken wings
- 1 cup Honey BBQ Sauce
- 2 tablespoons Sriracha
- 2 New Mexico Hatch Peppers, roasted, peeled, stemmed & seeded, diced
- 2 limes
Directions:
- Preheat the oven to 350ºF.
- In a bowl, combine the rub ingredients. Add the wings to the bowl and toss and rub the wings with the seasonings. Place the wings, in a single layer, on a greased baking pan. Bake in the oven for 30 minutes.
- In a bowl, combine the BBQ Sauce, Sriracha and Hatch Peppers. Toss the wings with ½ of the mixture and bake them for another 10 minutes. Toss the wings with the remaining sauce and bake in the oven for an additional 10 minutes.
- Remove from the oven. Top the wings with the zest of the limes, squeeze the lime juice over them and serve.
Find everything you need for this recipe and many more Hatch Chile Essentials at your local Mollie Stone’s Markets. Click HERE to find a market near you!
