Mystic Chicken Wings

Made with eight habanero chile peppers, these wings are very, very hot. Wear gloves to chop the peppers. Be warned, and be careful! Serve with ice cold beer and antacid!


6 servings


1 (18 ounce) bottle honey teriyaki barbeque sauce
1/2 cup Worcestershire sauce
1/4 cup honey
3 dashes liquid smoke flavoring
1 1/2 tablespoons grated fresh ginger
6 cloves crushed garlic
8 habanero peppers, seeded and minced
4 green chile peppers, chopped
3 tablespoons finely grated raw horseradish
18 chicken wings, separated at joints, tips discarded


In a medium saucepan mix together barbeque sauce, Worcestershire sauce, honey, liquid smoke, ginger, garlic, habanero peppers, green chile peppers, and horseradish. Simmer 1 hour over low heat, stirring occasionally.

Place chicken wings in a large bowl, and coat with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.

Preheat grill for low heat.

Lightly oil grate. Discard marinade, and place chicken on the grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally, until juices run clear. Transfer chicken to a slow cooker for serving, and stir in the remaining sauce. Set to the Low setting to keep chicken warm while serving.

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