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I don’t normally like to eat chicken wings that are so blazingly hot that you fall to the floor and curl up into a fetal position. I like great flavor with a bit of heat. These fire-eater habanero wings can satisfy your craving for serious heat, or if you’re like me, satisfy your craving for tasty, slightly hot, wings. It’s all in the amount of habanero sauce you add. For me, that means just enough to make my lips tingle and my eyes water. These wings came out fantastic, and are by far my favorite hot-and-spicy wings.
I cooked these Fire-Eater habanero wings using the Vortex insert on my Weber Performer grill. The end result are perfectly cooked wings, with nice crunchy skin, and great cooked-over-fire flavor
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
Fire-Eater Habanero Wings
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded
- ¼ cup vegetable oil
- 3-4 tablespoons Fire-Eater poultry rub
For the sauce
- 2 cups Frank’s RedHot Sauce
- 1 stick unsalted butter melted
- 2 tablespoons mango habanero hot sauce I used my homemade habanero sauce
- 2 tablespoons brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon seasoning salt
Instructions
For the wings
- Place wings in a large resealable baggie or container.
- Add the oil and rub, seal, and shake to coat.
- Refrigerate for 1-3 hours.
- Remove wings from baggie.
For the sauce
- Combine all ingredients in a medium saucepan. Warm slightly then transfer to a large bowl when ready to use.
- When wings are done, add to the bowl of sauce and toss to coat.
- Serve with Ranch dressing and lots of paper towels.
Nutrition
Nutritional values are approximate.
