If you love chicken wings and love the BBQ – I believe I have the recipe for you!
I first tried this out mid-summer and perfected it a bit more, just this past weekend. We like a bit of heat, but not the standard chicken wing buffalo sauce type – more of a sweet heat… If you do like the “breaded” style wings, have a look at My Best Chicken Wings (Chaps-Like) here.
I’m sure this recipe will be fine for broiling the wings, but there’s nothing like wings off the grill, with a bit of smoke (applewood is one of my favourites.
- 20-30 chicken wings (separated)
- Base Sauce: All Purpose Sweet Sauce
- Sauce Adders:
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon red pepper
- 1 teaspoon black pepper
- 1 teaspoon smoked spice (President’s Choice – Smokin’ Stampede)
- 1 teaspoon powdered mustard
- 2 diced fresh chili peppers (or similar)
- Make the base sauce 30 minutes in advance of grilling the wings – All Purpose Sweet Sauce
- Place the “Sauce Adders” (you can more here, if you want to dial-up the heat more) in small dish, so you can add these to the sauce when you are at the grill.
- Grill the chicken wings, ensuring they are fully cooked (I like to add smoking wood too, to add more flavour to the grilling), this will usually take about 16-18 minutes (keep turning the wings every couple of minutes).
- Once the wings are grilled, take a large foil dish, place it on the grill and add a good portion of the Base Sauce to it, and stir in the Sauce Adders thoroughly.
- Add the grilled wings into the dish with the sauce and stir thoroughly to coat the wings.
- Let simmer for 5-10 minutes, letting the sauce caramelize a bit to the wings (the sauce should bubble on the grill, but keep stirring every few minutes).