Cut off the tip of each chicken
wing and discard it. Cut the wing in half (cutting at the joint) to make two
pieces. Wash and dry the chicken wings (they need to be very dry); Place wings
in a large bowl and set aside.
To prepare sauce: In a non-stick saucepan
over low heat, add Worcestershire Sauce, Teriyaki Barbecue Sauce, honey, Liquid
Smoke, garlic, ginger, habanero and serrano chile peppers, and horseradish.
Simmer mixture for 1 hour, stirring occasionally. Remove from heat.
Cover the chicken wings with 3/4 of the hot sauce,
gently stirring to coat evenly. Cover bowl with plastic wrap and refrigerate
approximately 12 to 24 hours to marinate them.
When ready to cook, Preheat barbecue grill to LOW
(spray grill with vegetable-oil cooking spray).
Remove chicken wings from the sauce an place on
the prepared grill. Cover barbecue with lid, open any vents, and cook 45 to 60
minutes over LOW HEAT or until a
meat thermometer
registers an
internal temperature of 165 degrees F (juices will run clear when cut with the tip
of a knife); turning and basting several times.
 This
is the type of cooking and meat thermometer that I prefer and
use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
|
Serve hot with the remaining sauce on the side.
Makes 4 to 6 servings.
