Sweet ‘N’ Spicy Chicken Wings
Taste Tester Notes; you will need to adjust the cayenne to suit your heat level I recommend starting with 1/4 to1/2 teaspoon and adding in more until you have reached you desired heat level, to avoid a thin sauce and to add extra flavor the wings must be baked for 15 minutes before adding on the sauce
In the summer months I cook these on my grill using two disposable foil pans and I sometimes oven-bake the wings for 15 minutes a day ahead, then pour the sauce over and refrigerate to marinade in the sauce until ready to cook on the grill in foil pans…
Recipe may be reduced to half if desired, and will also work well using chicken drumsticks
Servings 6-8
INGREDIENTS:
24 whole chicken wings (about 5 pounds)
1 cup barbecue sauce (use your favorite BBQ sauce)
1 cup honey
1 cup soy sauce
1/2 teaspoon cayenne pepper (or more to taste)
INSTRUCTIONS:——————————–
Using paper towels pat all the wings dry to remove as much excess moisture as possible.
Preheat oven to 400 degrees F (oven must be hot so preheat for 15 minutes).
Set oven rack to lowest position.
Grease a 15 x 10-inch baking sheet (if reducing to half a 13 x 9-inch baking pan will work fine).
Cut chicken wings into three sections; discard wing tip section.
Place the wings on baking sheet.
Bake for 15 minutes (400 degrees F) drain ALL fat from baking sheet.
Meanwhile in a bowl combine barbecue sauce, honey, soy sauce and cayenne pepper (starting with 1/4 to 1/2 teaspoon and adjusting to heat level) pour over wings, then turn the wings to coat in the sauce.
Reduce heat to 350 degrees F and continue baking for another 35 minutes or until chicken juices run clear.
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