Sriracha Blackberry BBQ Wings

I hate wings. Seriously.

Texture, taste, especially deep fried are just not my thing. On the other hand, Mr. Spouse can eat wings every day if he could. Thing is I hardly ever make them at home. I’m not  a big deep fryer or pan fryer of anything so wings kinda always get the boot. Plus it’s too much work for so little meat. You know what I mean? By the time you’re done sucking out the meat, you’re covered in BBQ sauce and meat from every hole of your mouth.

Recently, though I gave wings another try and I think I like it.

So, we’ve lived at our current house for almost ten years now and apparently there’s loads, I mean loads of wild blackberries growing in the back of the house that I had no clue even existed until this years. Seriously? No clue how I missed it. Well, over the last couple weekends we picked probably close to four pounds of berries. That’s a lot! Wild berries are just a little bitter than the ones from the store but still very delicious and FREE!

I had all these berries (which BTW go bad very fast) and no clue what to do with them until one morning, I was having my cup of tea on the deck and looked at my grill and realized that I need a new grill and that I’ve never done wings on the grill. As you know, we are huge grilling freaks in this house and grill just about anything but wings? Nope. Never. But I didn’t want to do just regular wings, I wanted something different. So first I was playing with the idea of homemade BBQ sauce but that’s just plain boring. Blackberry BBQ Wings that’s better but Sriracha Blackberry BBQ Wings? Bingo!

What I like about these wings, specifically the BBQ sauce is that you take a bite, you taste the sweetness and little bit of bitterness from the blackberries and then BOOM you’re hit with some major heat from the Sriracha. It’s like a taste with an undertaste. You know? The BBQ sauce is easy peasy stuff. Everything simmers in the pot until the sauce thickens. The hardest part is probably just straining the blackberries, which I show you how to do.

You can slather on the sauce on any cut of chicken and adjust the amount of Sriracha per your taste. We like things hot up in this house so I don’t mind a little heat. You can start off with 1 teaspoon of Sriracha and add more after the sauce has cooked.

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