craig's mystic wings

craig's mystic wings
  • 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


  1. 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.
  2. Place chicken wings in a large bowl, and coat with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.
  3. Preheat grill for low heat.
  4. 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.

03/20/2017
craig's mystic wings, recipe PT15M PT1H 5 455 calories

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