Rating: 4.5 stars 4.7
33 Ratings
  • 5 star values: 27
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Made with EIGHT habanero chile peppers, these wings are very, very HOT. Wear gloves to chop the peppers. Be warned, and be careful! Serve with ice cold beer and antacid!

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Recipe Summary

prep:
30 mins
cook:
2 hrs
additional:
6 hrs
total:
8 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan mix together barbeque sauce, Worcestershire sauce, honey, liquid smoke, ginger, garlic, habanero peppers, green chile peppers, and horseradish. Simmer 1 hour over low heat, stirring occasionally.

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  • Place chicken wings in a large bowl, and coat with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.

  • Preheat grill for low heat.

  • Lightly oil grate. Discard marinade, and place chicken on the grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally, until juices run clear. Transfer chicken to a slow cooker for serving, and stir in the remaining sauce. Set to the Low setting to keep chicken warm while serving.

Nutrition Facts

320 calories; protein 11g; carbohydrates 51.7g; fat 8g; cholesterol 30.8mg; sodium 1196.7mg. Full Nutrition
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