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You get juicy flavorful chicken, a spicy sweet sauce you’ll want to put on everything, and that smoky edge from grilling or using the air fryer with these Bang Bang Chicken Skewers. They’re my top pick for easy weeknight meals or backyard hangs, and folks never get enough of their bold taste and fast prep.
After my first taste of bang bang sauce, I had to try it with chicken on skewers—now it’s a summer staple. Every picnic, my friends hope I’m bringing these again.
Vibrant Ingredients
- Chicken thighs: Chop them into one inch chunks. They stay juicy and soak up tons of flavor. Go for boneless skinless, a little fat’s good.
- Extra virgin olive oil: Makes seasonings stick and helps with browning. Pick something fresh for better flavor.
- Paprika: Smoky and warm. Spanish kind is super tasty.
- Garlic powder: Adds punchy savor. Buy a new jar if yours is ancient.
- Black pepper: Use a grinder for max flavor; gives some heat, too.
- Cayenne pepper: For a bit of spice. Use more or less if you want it hotter or milder.
- Salt: Pulls all the flavors together. I like kosher or sea salt so it spreads well.
- Hot honey: Optional! If you want extra sweet heat, try to find a real chili-infused one.
- Mayonnaise: The base that makes bang bang smooth and creamy. Full fat’s best, squeeze the pouch if you use it so it mixes easier.
- Lime juice: Need that bright, fresh tang. Squeeze your own if you can.
- Thai sweet chili sauce: Makes it sticky sweet, check that there’s chili flakes in there for more flavor.
- Sriracha: This is where a lot of the kick and color comes from; use to taste and know your sauce’s spice level!
Step-by-Step Guide
- Let It Soak In:
- Mix the chicken chunks with olive oil, black pepper, paprika, garlic powder, cayenne, and salt. Toss till every side is covered and let 'em sit a few while you do the rest. That extra time means more tasty chicken.
- Time to Skewer:
- Put wooden skewers in water for at least ten minutes so they don’t burn later. Slide chicken pieces onto them, but leave a little space so you can flip them easy.
- Whip Up the Sauce:
- Grab mayo, lime juice, sriracha, and sweet chili sauce; whisk them together in a bowl till smooth. Split into two bowls—one’s for cooking, one’s for dipping at the table.
- Get Cooking Ready:
- Set up a sheet pan for the skewers. Use a spoon or brush to coat them all with half the sauce, making sure every bit is covered.
- Fire Up the Grill:
- Turn the grill to medium-high. Lay the skewers down, and grill them turning every few minutes for about 15–20 minutes. Brush with more sauce while they cook and make sure they get to 165°F inside so they stay juicy.
- How to Air Fry:
- Heat the air fryer to 400°F. Lay skewers out in batches if you need, so they’re not crowded. Air fry about 10–12 minutes, flipping halfway. Double-check they hit 165°F before you pull them out.
- Finish and Dig In:
- Heap the finished skewers on a plate, drizzle or brush over the sauce you set aside, and if you’re going extra, add the hot honey now. Eat right away—they’re best hot!
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Bang bang sauce is crazy popular, and I see why. If you’re into mayo, you might just eat it straight up. At my place there's always a scramble for the last drop, and it’s awesome drizzled over grilled corn!
Storage Ideas
Let them cool off, then seal in a container and stick in the fridge. They’ll keep up to four days. To reheat, toss in a 350°F air fryer for around three minutes or zap in the microwave but watch out—they can dry out fast.
Swap Options
Chicken breast keeps things lighter, just don’t overcook or it’ll go dry. Switch lime juice for OJ for a citrusy spin, or use regular honey if you’re out of hot honey. Want to make sweet chili sauce at home? Just mix some honey, chili flakes, and rice vinegar.
How to Serve
Serve these with steamy jasmine rice, or tuck the chicken in pita with crisp slaw. They’re great bite-sized for parties, too. Throw in a pile of salad and some grilled veg to make a full meal.
Background & Fun Facts
Bang Bang sauce first hit big with shrimp at Asian fusion places in the U.S. It’s a cool spin on classic flavors and works on so many foods. That hit of sweet, spicy, and zingy always gets people talking at dinner.
Common Recipe Questions
- → Can I swap in chicken breasts instead of thighs?
Definitely! Chicken breasts without skin or bones work just fine. Keep an eye on them, though—breast meat dries out a bit quicker than thighs.
- → What's the best way to keep wooden skewers from burning?
Let those wooden skewers soak in some water for at least a half hour before you start adding chicken. That should help them hold up better under high heat.
- → How can I tone down the heat?
For a gentler taste, leave out the cayenne, hold the hot honey, and dial back on the Sriracha. That way, the spice level stays way low.
- → What temp should the chicken hit inside?
The inside needs to reach 165°F. Grab a thermometer to check so you get chicken that’s safe and still juicy.
- → Any pointers for storing and reheating leftovers?
Tuck leftovers in a sealed container in your fridge—they’ll last up to four days. Warm them up in the air fryer at 350°F or go quick in the microwave so the chicken doesn’t dry out.
- → Is this option gluten free?
You’re good to go! All the ingredients are gluten free, but double-check labels on sauces like sweet chili and Sriracha just to be sure there’s nothing extra inside.