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.
Warning: The term ‘sticky’ is a tremendous understatement when it comes to describing these Wicked Sticky wings made on the Char-Broil Big Easy. Think sticky molasses, and then think stickier. Don’t spill the sauce (like someone I know might have done) or you will be cleaning counter tops and sinks and what-not for days. Trust me. Now, on to the wings…
These wings are crazy good. Wicked heat. Sticky sweet. I made them crispy style on my Char-Broil Big Easy, but you can make them anyway you like, from smoking them to deep frying them. It’s the sauce that shines here, and boy is it messy great. Wicked sticky wings are called that for a reason.
I went simple with the dipping sauce for these wings. Just straight-out-of-the-bottle chilled Ranch dressing. Nothing fancy, just something to offset the kick of the sauce just a bit.
Don’t like sticky? Try my crispy Big Easy wings instead.
Wicked Sticky Wings on the Char-Broil Big Easy
For the wings
- 2 pounds chicken wings
For the sauce
- Place all ingredients in a medium saucepan. Bring to a boil and reduce to a simmer and simmer for 5 minutes.
- Remove from heat and let cool COMPLETELY before using. Even better, cover and refrigerate overnight. This will help the sauce stay sticky and thick.
For the wings
- Separate the flats and drumettes, and discard the tips.
- Place the wings in a bowl and drizzle with the sauce. Toss to coat. Serve immediately with your favorite dipping sauce.
Nutritional values are approximate.