Name: Smoky Habanero Barbecue Grilled Chicken Wings
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.5 cup ketchup; 0.25 cup rice vinegar; 0.25 cup brown sugar; 1 tsp worcestershire sauce; 2 teaspoons smoked paprika; 1 tsp salt; 1 tsp black pepper; 2 tablespoons avocado oil; 2 habanero peppers; 0.25 cup yellow onion; 1 tsp garlic; 2 pounds chicken wing sections

Smoky Habanero Barbecue Grilled Chicken Wings

Smoky Habanero Barbecue Grilled Chicken Wings cover

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Smoky Habanero Barbecue Grilled Chicken Wings

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Ingredients

Warning0 allergens identified

Smoky Habanero Barbecue Grilled Chicken Wings

½ cup ketchup

¼ cup rice vinegar

¼ cup brown sugar

1 tsp worcestershire sauce

2 teaspoons smoked paprika

1 tsp salt

1 tsp black pepper

2 tablespoons avocado oil

2 habanero peppers

¼ cup yellow onion

1 tsp garlic

2 pounds chicken wing sections

Instructions

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For the sauce

In a small bowl, whisk together ketchup, vinegar, brown sugar, worcestershire sauce, smoked paprika, salt, and pepper. Set aside.

Heat oil in a small saucepan over low-medium heat. When hot, add habanero, onion, and a pinch of salt. Cook for 6 minutes, stirring occasionally. The onions should be translucent and the edges of the peppers turning brown.

Add garlic, and stir immediately. Cook for about 30 seconds, then add the barbecue sauce mixture. Stir until everything is well mixed. Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally.

Toss with cooked wings immediately, or store in an airtight container for up to 3 days. The sauce can be prepared in advance and used when needed!

For the wings

Light the grill and let it heat up to 425 degrees F.

Lay a couple paper towel sheets on a flat surface. Place wings in a single layer on the paper towels, and use additional paper towels to pat the wings dry.

Gently coat the surface of the wings with salt, fresh ground black pepper, and smoked paprika. I like to apply a light dusting of each straight from the shakers, which uses about 1/2 teaspoon for each spice. Flip the wings over and repeat with the same seasonings.

Using tongs, transfer the wings in a single layer onto the grill. Close the lid and let cook for 12 minutes.

Open the grill and flip each wing so the other side can cook. Close the lid and let cook for another 12 minutes. The wings should be crispy and done to your preference.

Remove the wings from the grill. Place in a bowl and toss with the prepared barbecue sauce. Serve immediately. Leftovers can be stored in the fridge for up to 3 days.

Nutrition

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Tips & Tricks (5)

Dry Brine Your Wings 🧂
Pat wings completely dry and season with salt and smoked paprika 2-4 hours before grilling to enhance browning and allow the spices to penetrate deeply for maximum flavor.
Master Two-Zone Grilling 🔥
Create a hot zone for initial charring and a cooler zone for finishing to prevent burning the habanero sauce while ensuring crispy, rendered skin.
Char the Sauce Last 🍯
Apply your habanero barbecue sauce only in the final 3-4 minutes of cooking to achieve a sticky, caramelized glaze without the sugars blackening or the habanero heat becoming acrid.
Roast Habaneros First 🌶️
Char your habaneros directly over the grill before blending them into the sauce to develop deeper, smokier flavor notes that complement the grilled chicken perfectly.
Rest and Reserve Sauce 🛑
Let wings rest 5 minutes after grilling, then toss with reserved uncooked habanero sauce for a fresh heat boost and to prevent the glaze from becoming overly thick or burnt.