Sriracha BBQ Chicken Wings on the Pit Barrel Cooker

Pit Barrel Cooker, Wings on the Pit Barrel Cooker, BBQ Sriracha Chicken Wings, BBQ Sriracha Wings, Sriracha Chicken Wings, Wings on the Grill

BBQ/Sriracha glazed wings cooked on the Pit Barrel Cooker- there were no leftovers with these!

I’ve been playing on my new Pit Barrel Cooker with tasty results. My first cook I did ribs, and my second cook I chose to do wings. For those of you who didn’t see my last post about the Pit Barrel Cooker, here’s the skinny: the Pit Barrel Cooker is a commercially available grill made from a barrel (some refer to these as UDS- “Ugly Drum Smoker”). The Pit Barrel Cooker is loved for its ease of use that yields flavorful results. Some differences with the Pit Barrel Cooker- you can “hang” meat from the top, you also have a grate for grilling.

The barrel itself seems to produce a flavor profile that is unique to the cooker (perhaps this is a mixture of the materials, where the meat is placed, the charcoal at the bottom?).

Wings on the Pit Barrel Cooker..

Wings on the Pit Barrel Cooker..

Anyway, for my second cook I took Noah’s (owner of Pit Barrel Cooker) cue from his video and followed his directions for wings, down to the recipe he used. I really love Sriracha on anything so I was excited to use it as a glaze on the wings mixed with BBQ sauce. I started by dusting the wings with the Pit Barrel Cooker All Purpose rub, then finished them with a BBQ/Sriracha sauce glaze while on the cooker. For those of you who don’t have this grill, I believe this recipe would be equally great on any other type of grill.

Ingredients:

  • 20 Chicken Drummettes (or wings if you prefer, I’m a drummette person)
  • Pit Barrel Cooker All Purpose Pit Rub OR a BBQ rub that doesn’t have sugar
  • 1/2 cup or more of BBQ Sauce
  • 2 tbsp Sriracha

Directions:

Rinse the wings and pat dry. Generously sprinkle the wings with BBQ rub. Next, combine the BBQ sauce and Sriracha hot sauce to form a glaze.

Prepare the Pit Barrel Smoker for grilling (this includes lighting the charcoal and letting it heat up for about 20-25 minutes). Put the wings on the grill and let them cook with the lid on for 20 minutes. Flip the wings, and coat with the glaze and let them continue to cook for another 10 minutes or until the internal temp (I recommend using the instant read thermapen) reads 170 degrees.

Tent the wings for 10 minutes under foil before serving.

*** Note- in the original Pit Barrel Cooker video they suggested cooking the wings for 45 minutes. I found that 30 minutes was plenty of time to cook these wings to the proper internal temp. A lot of this will depend on your altitude/where you live, how hot the coals are, etc which is why using a meat thermometer is so important!

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8 Responses to Sriracha BBQ Chicken Wings on the Pit Barrel Cooker

  1. Greg April 16, 2013 at 8:28 am #

    Love Sriracha on wings. I like to mix up honey, Sriracha, a bit of vinegar and chili-garlic sauce. So good!

  2. Chris April 19, 2013 at 5:08 pm #

    Damn….you used a grate. I wanted to see each wing hung on a tiny wing hook ;) :)

  3. Robyn April 20, 2013 at 10:58 am #

    ha ha, wouldn’t that be funny!

  4. Jay Prince April 24, 2013 at 11:29 am #

    Those look delicious Robyn! The PBC is one great cooker!

  5. Robyn April 24, 2013 at 12:57 pm #

    I’m really enjoying using it so far Jay. What have you made on it so far?

  6. Jay Prince April 25, 2013 at 10:02 am #

    I cooked chicken and a tri-tip so far and plan on cooking some ribs and a pork butt soon. :) I love how super easy the PBC is to use! Plus I have a cleaning OCD lol and I love how easy it is to clean out! What’s your next cook going to be?

  7. Up In Smoke May 4, 2014 at 11:50 pm #

    Hi Robyn, I currently have a Broil Mate gas grill and a Weber Kettle Grill. I’ve been looking at the Pit Barrel Cooker for some time now. I really don’t need another grill but I really do enjoy smoked food and really like the idea of not tending to the meat/fire all day on a smoke. I certainly see that Noah is really pumped up about his product but I’m looking for your unbiased opinion on this. One person also told me that I would be better with the Weber Smokey Mountain for true smoked meat. Please help since you have worked with the Pit Barrel.
    Is this really worth it or can I accomplish the same with what I have? If I was to to with the PBC I’d be looking for the WOW factor and easy use.

    I look forward to hearing from you!

    Thank you, Up In Smoke

  8. Robyn May 13, 2014 at 5:36 am #

    Hi there, I do think that this smoker grill does give a wow factor and less cook time. I don’t know exactly how it does it but it cuts down on cook time and it also produces nice flavor and caramelization that I haven’t seen on other smokers. I recommend it. I have friends that have beat Johnny Trigg, the “rib king” at competitions with the PBC.

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