Honey Garlic Sriracha Wings

In a small bowl, mix aluminum-free baking powder and Redmond Real Salt garlic pepper together for the wing rub. Spray a mesh baker rack with nonstick spray. Arrange wings on the rack. Sprinkle with the wing rub, turn over, and sprinkle again.

Preheat your grill to 375°F (hickory pellets recommended if using a Traeger). Place the rack of wings on the grill. Grill for a half an hour, then flip over and grill for an additional 30 to 45 minutes, or until the internal temperature of the wings reaches a minimum of 165°F (personally, 180°F is preferred).

While the wings are cooking, make the sauce. Pour all the sauce ingredients (honey, low sodium soy sauce, minced fresh garlic, hoisin, sriracha sauce, rice wine vinegar, and sesame oil) into a small pot and bring to a boil. Simmer for 15 minutes, then remove from heat.

Toss the cooked wings with the prepared sauce. Return the sauced wings to the grill for five minutes to set the sauce. Serve any remaining sauce on the side for dipping.