I fired up my Big Easy with the Wingin’ator 3000, made these fabulous spicy Bayou Blast wings with buffalo dipping sauce, and kicked back and enjoyed a great meal. There’s a little heat from the wings, but not too much. And that dipping sauce! Oh me!
I’ll eat wings any time, anywhere, but I enjoy wings off my Char-Broil Big Easy the most. It is the easiest tool in my grilling stable, though technically it isn’t a grill at all. It’s a load-and-go cooker so it doesn’t require constant attention or checking.
Also try my delicious black pepper wings.
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.
Buffalo Bayou Wings
- 1 teaspoon vegetable oil
- 1/2 cup white onion minced
- 3 cloves garlic minced
- 1/2 cup chili sauce
- 1/2 cup cane syrup or molasses
- 1/4 cup apple cider vinegar
- 1-3 tablespoons hot sauce I used Cholula
- 1 tablespoon prepared horseradish
- 1 teaspoon liquid smoke if baking, omit if smoking or grilling
- 1 teaspoon chili powder
- 1 tablespoon Cajun seasoning
- 3-4 pounds chicken wings separated
- 1 batch Buffalo wing dipping sauce
- Heat oil in large pot over medium-high heat.
- Add the onion and cook for 5 minutes or until soft.
- Add garlic and cook another minute.
- Add remaining ingredients. Let simmer for 5 minutes.
- Remove from heat and let cool.
- Place wings into a large resealable baggie. Add sauce. Seal and flip a few times to fully coat the wings.
- Refrigerate overnight.
- Shake off excess marinade before cooking.
- Serve with dipping sauce.
Nutritional values are approximate.