There are so many good reasons to make a batch of Hot Chile Chicken Wings. Cook these up on your grill or in the oven for some tasty eating any time of year!
Prep Time:20 minutes
Cook Time:2 hours
Total Time:14 hours, 20 minutes
Yield:Serves 4 to 6; Approximately 24 wings (after splitting) 1x
3 pounds fresh jumbo (whole) chicken wings
2 tablespoons Worcestershire sauce
1 bottle teriyaki barbeque sauce (18 ounces)
1/4 cup honey
2 tablespoons liquid smoke seasoning
6 to 8 garlic cloves, minced
2-inch piece of fresh ginger root, grated
8 habanero chile peppers, finely chopped
4 serrano chile peppers, finely chopped
3 tablespoons horseradish
Prepare the sauce. Combine all ingredients except the chicken wings in a non-stick saucepan.
Simmer the mixture over low heat for about an hour. Remove from heat and allow the sauce to cool.
Prepare the wings. Cut off the tip of each wing; discard.
Cut each wing in half at the joint to make two pieces.
Lay wings out on a flat baking pan with sides high enough to accommodate all the wings. Blot dry with paper towel.
When the sauce is cool, pour about three-quarters of it over the wings. Stir to coat evenly.
Cover the wings with plastic wrap and put the container in the fridge for 12 to 24 hours to allow the flavors to meld.
To cook the wings, set your grill to low or your oven to 325 degrees F. Spread the wings out on your grill (prepare with non-stick spray) or in a shallow pan in the oven so the wings are in just one layer.
Cook for 45 minutes to an hour, turning and basting several times, until the wings reach an internal temperature of 165 degrees F (juices should run clean when you cut into the meat).
Serve wings hot with the remaining unused sauce on the side (do not reuse the sauce you marinated the wings in).