Ingredients Jump to Instructions ↓

  1. 1 (18 ounce) bottle honey teriyaki barbeque sauce

  2. 1/2 cup Worcestershire sauce

  3. 1/4 cup honey

  4. 3 dashes liquid smoke flavoring

  5. 1 1/2 tablespoons grated fresh ginger

  6. 6 cloves crushed garlic

  7. 8 habanero peppers, seeded and minced

  8. 4 green chile peppers, chopped

  9. 3 tablespoons finely grated raw horseradish

  10. 18 chicken wings, separated at joints, tips discarded

Instructions Jump to Ingredients ↑

  1. 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. 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.


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