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One thing that I love about chicken wings is that there isn’t just one perfect combination of rub. Or sauce. There are an infinite number of great wings. These Anchonero Hot BBQ wings are just another example of a perfect combination of a spicy southwestern rub and sauce.
A little heat and a little sweet, you’d think I hadn’t eaten in a month when I devoured these Anchonero hot BBQ wings. ‘Anchonero’ is a combination of ‘ancho’ and ‘habenero’ chiles. You get great chile pepper flavor in every bite, that’s for sure. I found the spice level to be great, not too hot but definitely not mild either.
The Anchonero rub and BBQ sauce i used on these wings comes from AlbuKirky Seasonings, in yep, you guessed it, Albuquerque, New Mexico. They have lots of southwestern-flavored rubs and sauces and jellies. Check them out, you’ll love them all! I’ve also made some amazing red chile wings using their red chile rub.
I cooked these wings on my Weber Jumbo Joe using the Vortex insert but you can use a deep fryer, oven, gas grill, Char-Broil Big Easy, or whatever you prefer!
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.
Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
Roasted chicken on the Char-Broil Big Easy is something I could make and eat all day long. I never get tired of it. I usually make split chicken breasts or whole chickens. This time I used a great off-the-shelf rub, Dizzy Pig’s Raging River, and cooked the chicken until done. I then brushed on my fantastic homemade peach BBQ sauce. Wow, what great chicken!
You can make any chicken using this same technique but substitute your own rub or seasoning and any sauce you want. Just make sure that you don’t put the sauce on until the end (after the chicken is fully cooked) or it will burn. The Big Easy cooks at a high temperature. It won’t take long for it to set the sauce.
I have a bit of an addiction to buying pre-made BBQ sauces. Mostly the obscure ones that you can’t get in stores. The ones you have to order directly from the BBQ joint that makes them. Well, that’s not the cheapest hobby in the world, so I set out to make my own basic BBQ sauce (based on one from Myron Mixon) and I’m very happy with the results. It’s not a complicated or fancy sauce, but it has the perfect consistency and taste. I can add more hot sauce for a spicy version, or I can add more liquid smoke for a more hickory-flavored sauce.
I’m going to call this basic BBQ sauce ‘done’. It’s my go-to basic sauce for everything from pulled pork to ribs to brisket to chicken or my favorite, rib tips. I also slather basic BBQ sauce on my grilled hot dogs and hamburgers. It’s also fantastic on BBQ chicken pizza!
This is not a complicated or fancy sauce, but it has the perfect consistency and taste. I can add more hot sauce for a spicy version, or I can add more liquid smoke for a more hickory-flavored sauce.
Course Sauce
Cuisine American
Keyword barbecue, BBQ, sauce
Cook Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 4cups
Calories 304kcal
Author Based on a recipe from Myron Mixon’s Smokin’ with Myron
Oh my goodness. I wasn’t even looking for another BBQ sauce to add to my list of homemade, fantastically-good sauces. I actually made this apricot BBQ sauce only because I found a jar of apricot preserves in the back of the pantry that needed to be used up. It was a sign because this is one of the top BBQ sauces I’ve ever made or tasted. The perfect combination of sweet and heat and just the right consistency to squirt or slather onto to a rack of St. Louis-style smoked ribs without being too gloppy or too thin.
The apricot preserves add a light fruity flavor to the apricot BBQ sauce, but it’s there in the back with lots of other great flavors and isn’t so in-your-face. Now, if you want to have a more apricot-like sauce, feel free to add more. Since apricot (or peach for that matter) goes great with pork, add more sauce if you’re cooking pork. If you’re using this sauce on say chicken, you might want to use a little less.
Remember that if you have to refrigerate any leftover sauce, let it sit out on the counter for at least 30 minutes before using. You don’t want to ‘shock’ hot, food with a cold sauce.
This is one of the top BBQ sauces I’ve ever made or tasted. The perfect combination of sweet and heat and just the right consistency to stick to a rack of St. Louis-style smoked ribs without being too gloppy or too thin.
I love putting coleslaw on my pulled pork sandwiches, so why not take that same idea and completely amp-up a hot dog? A grilled all-beef dog. Tender moist smoked pulled pork. Tangy Carolina coleslaw. These Carolina dogs were a big hit in our house.
The idea for these Carolina dogs came from watching the show Eat Street, where the host does what I want to do every day: eat from food trucks. In this case, it was the Evil Weiner truck in Austin, Texas, that caught my eye. What a fantastic hot dog menu!
Don’t use a creamy slaw on these dogs. You want that vinegar hit from a good ole Carolina slaw. It’s easy to make or just pick up some pre-made slaw at the grocery store. Same goes for the pulled pork. I found some pulled pork in the freezer leftover from a recent smoke session, but if you don’t have any on hand, grab some from your local BBQ joint. They’d love to sell you a pound or two. Heck, grab some slaw while you’re there too!
I love putting coleslaw on my pulled pork sandwiches, so why not take that same idea and completely amp-up a hot dog? A grilled all-beef dog. Tender moist smoked pulled pork. Tangy Carolina coleslaw. These Carolina dogs were a big hit in our house.
I do love a fresh peach BBQ sauce. Nothing screams winter is over like fresh peaches being available in our local grocery store. I’ve made a great peach-based BBQ sauce before, but this time I was looking for something that was a little bit different. Something with a smoky flavor and a little sweetness. More like a typical bottled sauce I might find at the grocery store. Nothing wrong with those store-bought sauces. Many of them are outstandingly good.
My original sauce was more like a traditional Kansas City sauce. This version 2.0 sauce one brings a little kick to any grilled meat, like the split chicken breasts I made recently on my Char-Broil Big Easy.
As with any BBQ sauce, don’t apply it until your food is basically done grilling and almost ready to pull off the grill. Squirt it or slather it on right at the end. Any sooner and the molasses and peach nectar may start to burn. Just put it on and let the food grill a bit longer until the sauce has set. Then enjoy! And if you prefer the flavor of apricot over peach, try out my apricot BBQ sauce.
Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
I’m not one to rename other folk’s recipes, so when I came across Daddy’s BBQ chicken I couldn’t call it something else even though it’s not my daddy’s BBQ chicken. If it was though, I’d say “Dad, that’s amazingly great chicken!”. Like any other poultry made on the Char-Broil Big Easy it’s tender, juicy and of course, there’s crispy crazy yummy skin. The marinade is the perfect combination of Worcestershire sauce and steak sauce with just a hint of citrus.
I would make Daddy’s BBQ chicken on my Char-Broil Big Easy again. And again. People might look at it first and expect a fairly simple chicken but that’s not what they’ll get. Packed with flavor it’s a nice change from your standard roasted chicken or chicken that has been covered in a traditional BBQ sauce.
I’m a big fan of BBQ-style chicken on the Big Easy. Also check out my peach BBQ and white barbecue recipes.
I’m always on the lookout for a different sauce for my smoked ribs, pulled pork, or whatever meats I’m cooking on my smoker. It’s not because I don’t already have a good collection of sauces that I love. It’s because sometimes you just want something different. This smokehouse BBQ sauce intrigued me when I first saw it because it had both chile peppers and lemon juice. I thought, well, that’s new. So I made it and it came out great on a nice big rack of smoked spare ribs!
Thick but not too thick, this smokehouse BBQ sauce has a hint of spiciness, a hint of smokiness, and a slight vinegar kick. In a way it’s a combination of many BBQ sauces, from Kansas City to Memphis to the Carolinas. Different, but different in a very good, very tasty way. And it has the perfect consistency for sticking to my ribs, my chicken, my pulled pork…. anything!
I like to keep my sauces in squeeze bottles. I love squirting sauce onto burgers, hot dogs, sandwiches… Anything that can be squirted! I write the contents and date-of-mixing on painter’s blue tape and put that on the bottles so I can keep track of them.
This smokehouse BBQ sauce intrigued me when I first saw it because it had both chile peppers and lemon juice. I thought, well, that’s new. So I made it and it came out great on a nice big rack of smoked spare ribs!
Add the chiles and toast for 2-3 minutes. Turn and continue toasting until softened.
Add the water and bring to a boil.
Reduce heat to a simmer and simmer for 5 minutes.
Remove from heat and let stand for 10 minutes.
Remove peppers to a cutting board, but reserve the water.
Remove stems and seeds from the peppers and chop lightly. Transfer to a blender and add the reserved water. Puree until smooth and return to the skillet.
Add the remaining ingredients except for the lemon and butter.
Bring sauce to a boil and reduce to a simmer and continue simmering for 30 minutes until the desired thickness is achieved.
Stir in the lemon juice and add the butter and stir until melted.
Why grab a can of pre-made BBQ beans at the store when you can make your own in no time at all. Sure, I’ve made scratch baked beans before (on the smoker and they were fantastic!). These aren’t those beans. Quick to fix, these BBQ beans still pack in the flavor.
You can make these quick fix BBQ beans taste however you like just by changing which BBQ sauce you add. From smoky to spicy, you can’t go wrong. And speaking of spicy, for a little extra kick add a few sliced jalapenos. And for extra crunch, chop half of a medium sweet onion and toss that in too. You really cannot make a boo-boo when you make these beans.
If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.
Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
These bacon BBQ chicken bombs on the Char-Broil Big Easy have been on my to-do list for a while now. I was definitely looking forward to making them on my Big Easy, which is about as fuss-free as you can get. Good doesn’t even come close to describing them. Each bite pops with tender, moist chicken, cheese-stuffed jalapenos, bacon and BBQ sauce.
Don’t fear the jalapenos if you’re not into spicy foods. They mellow out a lot while cooking. If you’re still not sure about using them, you can substitute poblanos. Just halve them lengthwise, remove the seeds, then halve them again depending on how big the peppers are. You’ll still get that great pepper flavor but without any heat.
These bacon BBQ chicken bombs may seem to be complicated to make on the Char-Broil Big Easy, but they are not. You’re just pounding out some chicken breast, wrapping it around cheese-stuffed jalapenos, rolling it up and wrapping it in bacon. Then onto the Big Easy until done, basted with BBQ sauce, and devoured. That’s it. They’re highly addicting. I recommend making extra because they’re just as good leftover.
Note: You want each piece of chicken to be approximately the width of the length of the jalapenos.
Season the chicken with salt and pepper.
In a bowl, combine the cream cheese and cheddar.
Spoon the cheese mixture into each jalapeno half.
Working in batches, place the jalapenos onto the chicken and roll up. Place seam-side down when done so they don’t unroll. If you’re chicken pieces are too big you might have to trim them a bit.
Wrap 2 pieces of bacon around each rolled chicken. Tuck ends under the bacon to seal. The first few might not be pretty, but once you get a hang of it they’re fun to make. And they’ll taste great no matter what when they are done!
Fire up your Big Easy.
Add the chicken bombs to the Big Easy basket (and bunk bed basket(s) if using). Do not let them touch. If you have to, cook them in batches.
Lower the basket into the Big Easy and cook for 20-30 minutes, basting with the BBQ sauce every 10 minutes. Note: I use a very long basting brush to get down inside the basket and get the sauce on all of the chicken bombs. Be careful to not burn yourself. If you can’t reach them, just baste them after they are cooked.
Remove and check for doneness (165 F) on all cooking levels.
Let rest for 5 minutes then serve.
Notes
Note: You’ll need at least one Bunk Bed basketfor your Big Easy, or even two, or you might have to cook these bombs in batches.
