Hickory Honey Habanero Buffalo Wings
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
-3-5 Lbs Chicken Wings
-1-2 Hickory Wood Planks, Soaked in Water for 15minutes prior to Grilling
-4-6 Habanero Chili Peppers, Roasted in Iron Skillet, Stemmed/Seeded (to taste), Chopped.
-1 Medium Sweet Onion, Diced
-3 T Yellow Bell Pepper, Diced
-3-4 Cloves Garlic, Peeled & Minced
-2 Cups Tomato Sauce
-1 Cup Honey
-1/3 Cup Apple Cider Vinegar
-1/2 Lime, Juiced
-3 T Brown Sugar
-2 T Mustard
-2 T Worcestershire
-2 T Olive Oil
-2 T Butter, Room Temperature
-1 t Liquid Smoke
-Kosher Salt / Pepper, To Taste
-1 T Smoked Paprika
-1 t Granulated Garlic
-1 t Kosher Salt
-1 t Ground Peppercorn
-1/2 t Brown Sugar
-1/2 t Ground Cayenne Pepper
METHOD to the MADNESS:
-Pre-Heat Grill to Medium/HOT.
-In Large Plastic Bag Combine Chicken Wings & Dry Rub Spices.
-Seal Bag, Massage Spices into Wings, & Refrigerate for up to 6hrs, or until Ready for GRILL.
-Over Medium/High Heat, In a HOT (Iron) Skillet, Roast Habanero Pepper, Turning to ensure Charring across Pepper Surface, ~15minutes.
-Remove Pepper from Skillet, Stem, Seed (to taste), & Chop Pepper.
-In Separate large Skillet, over Medium/High Heat, pour 2T Olive Oil.
-When Olive Oil is HOT, Add Onion/Garlic, Cooking until Onion is Golden Brown & Tender to Touch.
-Add Roasted Habanero & Bell Pepper to simmering Onion/Garlic, Sauteing together for additional 2-3 Minutes.
-Over Simmering Onion/Peppers, slowly add All Remaining Sauce Ingredients, bringing to Boil, then simmering for 20-25minutes, or until Sauce thickens to desired consistency.
-Remove Sauce from Heat & Pour in Mixing Bowl or Blender.
-With Hand-Mixer (or Blender) puree until 90% Smooth, then cover, & set aside until ready for application to Wings.
-Remove Dry-Rubbed Wings from Plastic Bag & Place on Hickory Wood Plank.
-Over Cooler Edge of Medium/HOT Grill, Set the Plank (Loaded with Wings).
-Cover Grill & Cook for 20-30 Minutes, turning Wings over once, at 10-15minutes.
-Liberally Brush Wings with Habanero Honey Sauce, & Grill for additional 5 Minutes over Plank, or until Sauce begins to Caramelize.
-Brush again with Sauce & Move Wings over the Well-Oiled HOTTEST Grill Grates.
-Grill 2 Minutes per Side, or until Char Marks defined.
-Pull from Heat & Plate.
-Serve Wings HOT, with additional Sauce for Dipping. ENJOY!