Grilled Hot Chile Wings - Chicken Wings Recipe
Recipe Type:
Poultry,
Appetizers,
Chile Peppers,
Chicken Wings
Yields: 4 to 6 servings
Prep time: 20 min
Cook time: 2 hr
Ingredients:
3 pounds fresh jumbo chicken wings
2 tablespoon Worcestershire Sauce
1 (18-ounce) bottle Teriyaki Barbecue Sauce
1/4 cup honey
2 tablespoon Liquid Smoke Seasoning*
6 cloves
garlic, minced
2-inch piece fresh ginger root, grated
8 Habanero
chile peppers, finely chopped**
4 Serrano
chile peppers, finely chopped**
3 tablespoons prepared horseradish
* Liquid Smoke Seasoning can be
found near the barbecue sauce section in most grocery stores.
** Always wear gloves when working
with hot chile peppers (fresh, dried or roasted chiles). Never touch your eyes
when working with chiles. Gloves will protect your hands, but the capsaicin
in the chile pepper sticks to all it touches, and if you touch near your eyes it
will burn. Rinse well with copious amounts of water.
Preparation:
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.
