Ketchup-based BBQ sauces are very common. Ketchup-based wing sauces? Not so much. That’s why I was (incorrectly) apprehensive about this chili garlic wing sauce at first. Would it be too ketchupy? Would I like it? No, and no. I LOVED IT! This sauce is the absolute bomb on wings. It has so many flavors packed into one bite it’s almost impossible to describe. Just the right balance of tomato, garlic, spice, sweetness and mustard. And the consistency is spot-on too. I so enjoyed these chili garlic wings!
The sauce on these chili garlic wings is actually great on anything you grill, too. Slather some on some ribs, or grilled chicken. Or even better, smoked brisket or pulled pork. You’ll be thinking… hey! This is my new go-to sauce for everything!
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes.
Chili Garlic Wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded
- 2 tablespoons vegetable oil
- Fire-Eater Rub to taste
For the sauce
- 1 cup ketchup
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons whole grain mustard
- 2 tablespoons Worcestershire sauce
- 3 tablespoons Balsamic vinegar
- 4 tablespoons chili garlic sauce or less, to taste
For the sauce (prepare when you start cooking the wings)
Calories: 443kcal | Carbohydrates: 31g | Protein: 23g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 94mg | Sodium: 1125mg | Potassium: 386mg | Fiber: 1g | Sugar: 28g | Vitamin A: 7.7% | Vitamin C: 3.9% | Calcium: 3.6% | Iron: 10.1%
Any day that includes firing up my Weber Performer grill outfitted with a Vortex insert and cooking ‘fried’ chicken is a good day. Actually, it’s a fantastic day. I’m willing to bet that in a blind taste test you could not tell the difference between this Louisiana crispy fried chicken using the Vortex and chicken fried in oil.
This is seriously crispy chicken. Seasoned perfectly. Moist and tender meat. Make extra because you’ll need it. And don’t expect any leftovers either.
I’ve made fried chicken using the Vortex many, many times. Sometimes I make my own batter or coating, sometimes I just use store-bought, like the Louisiana Seasoned Crispy Fried Chicken batter I used this time. No matter what I use, it’s always fantastic. You can’t wrong with this Louisiana crispy fried chicken using the Vortex. It’ll amaze you and your guests.
Also try my spicy BBQ fried chicken if you want a little more kick to your ‘fried’ chicken.
Louisiana Crispy Fried Chicken using the Vortex
I prefer to cook 'fried' chicken on a 22" grill using the Vortex. You can cook them on an 18" grill too, but sometimes the edges nearest the Vortex get a little over-cooked.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Fire up your Vortex, filling it all the way with charcoal. Let the coals get good and hot, keeping both the top and bottom grill vents wide open.
Rinse the chicken pieces and pat dry.
Working in batches, place a little of the fry batter into a resealable bag or container and add a few pieces of chicken. Seal and toss gently to coat.
Transfer chicken to the grill around the Vortex.
Cook for 45 minutes or until the chicken reaches 165 F as measured in several locations. I have not found it necessary to rotate the grill lid, but if you want to, rotate it 45 degrees every 15 minutes.
Just finished off that great chicken you cooked on your Big Easy? Well, it’s time for dessert! Time to make Brazilian pineapple on the Char-Broil Big Easy! And man, oh man, what a delightful treat it is, too! Deliciously sweet pineapple, brushed with coconut milk and sprinkled with cinnamon-infused sugar. Roasted to perfection.
Brazilian pineapple on the Char-Broil Big Easy can be sliced and eaten as-is. Nothing else is required. But it’s even better topped with some cooling whipped cream or a scoop of ice cream. This dessert is so good that we made it twice in one week!
You start by cutting the ends and rind off of a pineapple. Do not remove the core! Then you remove the eyes in a spiral pattern. I never realized that the eyes grow at about a 45 degree angle on the sides of the pineapple. Just remove them using a sharp knife, creating a nice little ‘canyon’ to hold the coconut milk and cinnamon sugar.
I lined a bunk-bed basket with foil to make cleanup easier. Lowered it into the Big Easy and let it go until it started to brown, about 30 minutes. Your time may vary, and you may want your pineapple to be a bit more caramelized. Use your own judgement. I don’t think you can go wrong no matter what!
I let the pineapple rest a bit before I sliced it. It’s pretty darned hot right out of the Big Easy!
Also try my Bloomin’ apples, also made on the Big Easy!
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Brazilian Pineapple on the Char-Broil Big Easy
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Servings 6 servings
- 1 pineapple
- 1 1/2 cups sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon ground cloves optional
- 1/2 cup coconut milk
- whipped cream for serving, if desired
Twist off the crown of the pineapple and cut off the ends. Cut down the sides to remove the rind. Then, using a sharp knife, cut spiral cuts up the sides of the pineapple to remove the eyes.
Place the sugar, cinnamon, and cloves in a bowl and stir to mix.
Fire up your Big Easy.
Brush the pineapple with the coconut milk. Dust heavily with the cinnamon sugar mix. Transfer to the Big Easy basket.
Transfer basket to the Big Easy and roast until the pineapple starts to turn golden brown.
Remove and let cool 10-15 minutes before slicing.
Serve with whipped cream.
Depending on the size of your pineapple and how heavy handed you are with the spices, you might have enough of the cinnamon sugar mix to make 2 pineapples.
Calories: 314kcal | Carbohydrates: 73g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Sodium: 6mg | Potassium: 217mg | Fiber: 4g | Sugar: 65g | Vitamin A: 1.8% | Vitamin C: 87.6% | Calcium: 5.2% | Iron: 7.3%