Sticky Superbowl Wings

James and I watched the Biggest Event on T.V. in our solitary, annual attempt to be Real Americans (TM) and partake of the popular culture.  Thankfully that is over!  The occasion is, however, a good excuse to pig out on chicken wings with sticky, delicious sauce.  Yes, only 4 posts into this blog and this recipe almost completely abandons our primal food guidelines!  I did what I could to reduce the sugar in the recipe, but by my calculations the sauce comes up to a whopping 285 gms of carbs.  There were 18 wings on the grill, so that’s about 15 gms per wing – although I like to think it’s less, accounting for how much sauce ends up on the grill itself!  No matter how you look at it, a moderate helping of these wings is above our carb allowance for the day…but it was a Special Day, wasn’t it?

Sticky, yummy wings as photographed by tipsy, hungry cook.

I stole modified this recipe from Dave’s Food and Fire blog.  Here’s the link if anyone would like to see the original.  I didn’t have the exact ingredients, plus I wanted to use less sugar, so this is what I came up with.  Otherwise I followed Dave’s cooking instructions, because he’s my go-to-guy for grilling on the Big Green Egg.


  • Family tray of whole, fresh chicken wings (4-5 pounds)
  • 1 (15oz) jar Polaner Allfruit Apricot Spreadable Fruit (sweetened only with fruit juice)
  • 1/4 cup Honey
  • 1 1/2 t Red Curry Paste
  • 1 T Fish Sauce
  • 1 T Rice Vinegar
  • 2 T Miso Tamari sauce
  • 1/2 t crushed red chile peppers (or more, to taste)
  • 1/2 t Chinese Five Spices
  • toasted sesame seeds, for garnish

Combine all the ingredients (except wings and sesame seeds) in a heavy sauce pan over medium heat.  Bring to boil, then simmer until everything is well-combined.  Keep warm over very low heat.

Set up the grill for indirect cooking at 325-350F.  Place a pan under the grate to catch drippings.

Naked wings on the Big Green Egg

Grill wings with the tips down for 30 minutes, then flip over and cook another 30 minutes until they are golden brown.

Mop wings with the sauce, flip, and cook for another 15 minutes.  (Flip the wings…you may not want to be doing flips near the fire.  Har.)

Keep mopping and flipping the wings until they have a nice sticky glaze on them.

Take ’em off the grill, sprinkle with some toasted sesame seeds, and proceed to chow down!

It’s Super Bowl Sunday…it’s a party, right? Indeed! Here’s the highlights of the soundtrack. Just add margaritas!

First, found a mint German pressing of the Stone’s Aftermath,

aftermath The Stones fourth album, with one of my favorite early cuts, “Out of Time”, which I imagine the Steelers are humming about now.

We’re big blues fans, so what would a party be without the legendary Muddy Waters?


The best of the records Muddy made with Johnny Winter near the end of his life, the classic I’m Ready. While I did have the good fortune to see quite a few blues legends, Muddy sadly wasn’t one. But he sure sounds alive and kicking on this release.


4 thoughts on “Sticky Superbowl Wings

  1. The wings look awesome! Your presentation on all the dishes is awesome! Of course taste is a major factor too:)

    Let me know if ya have any luck with my advice on peeling eggs, and also if you try Stevia.

  2. Hey there – just found your version of my version of Chris’s version of Larry’s Orange Marmalade Sriracha Wings. They look great! Like the addition of red curry paste.

    I see that I’m on our blogroll, thanks a lot! I’ve added you to mine as well. Love your photos.

    Happy Egging!

    1. Wow, Dave! I’ve been following your blog ever since we got our Egg a few years ago. I can pretty much say you taught me how to cook ribs! Many thanks for that, all the other great recipes, and your comments.

      I appreciate the linking! Happy Egging to you too…spring is just around the corner!

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