Volcano Hot Habanero Chicken Wings

by Torbjorn Eriksson
(Stockholm, Sweden)

• 2 lbs Chicken Wings


• 1 bottle of Teryaki or Worchestershire sauce


• 2 cups (½ dl) of honey


• 2 tablespoons Liquid Smoke


• 6 cloves of garlic, finely minced or grated


• 1 teaspoon grated ginger


• 8 fresh Habanero, finely minced


• 4 fresh Jalapeno (or your own favourite Capsicum Annuum chili), finely minced


• 3 tablespoon grated horseradish OR half amount of Wasabipaste

1. Heat up a big pot of water and boil the chicken wings for 5 - 10 minutes.

2. Drain the water from the pot, put back the chicken wings and let cool.

3. Put everything else - except the chicken!!! - in another big pot and let boil for about one hour.

4. When the sauce is ready, pour about 1/3 over the chicken wings and stir well, so all the chicken is covered in sauce.

5. Cover and let marinade in the refridgerator for at least 6 hours.

7. Fire up the grill!!!

8. BBQ the chicken on indirect heat (they'll burn if you put them directly over the fire) for approx 30-45 minutes (depending on the size of the wings) and bask on more BBQ sauce frequently.

9. If you can stand the heat, use the remaining sauce for dipping.