It’s that wonderful time of year again. The birds are finally thawed and chirping, and all the excess rain and snow is evaporating with the return of that big, orange, blinding thing in the sky. Yes, it is finally looking like springtime in Chicago.

First thing on the agenda: grilling. So what better way to kick off the summer’s pregame season than by honing your grilling skills?

When people think of chicken wings, most often the deep fryer comes to mind, but grilling gives the dish an added smoky flavor and keeps those unsightly trans fats off the waistline for the approaching bikini season.

Start off by bringing the grill to medium heat with a low flame. Preheat the oven to 400 degrees. Let frozen wings thaw for about an hour before slapping them on the grill, and make sure to flip them at least twice.

For the boss sauce, melt butter in a microwave-safe bowl or saucepan on the stove. Next, combine the cilantro, Sriracha and minced garlic with a little cornstarch to thicken the sauce. By the time the chicken is lightly charred, it is sauce time.

Apply about half the sauce to the wings before sliding them in the oven for 10–12 minutes. This extra step will ensure the sauce is baked onto the wings.

Afterwards toss the wings in the leftover sauce or use it for dipping. If garlic is not your thing, substitute with a barbecue or teriyaki sauce. Just don’t forget who taught you the “grill-first-then-bake” method.

Ingredients

• 2 pounds chicken wings, split
• 1/3 cup Sriracha sauce
• 3/4 stick of butter
• 1/4 cup cilantro, chopped
• 1/4 cup garlic, minced
• 1 teaspoon garlic salt
• 1 tablespoon cornstarch

Instructions

1. Preheat oven to 400 degrees.
2. Heat grill to medium heat with low flame.
3. Melt butter.
4. Add Sriracha, minced garlic and cilantro to the butter
5. Add corn starch and stir.
6. Grill chicken until mildly charred, then remove from flame.
7. Apply a generous helping of sauce to wings.
8. Bake in oven for 10–12 minutes.
9. Coat wings in remaining sauce or use as dip.