Habanero Honey Chicken Wings
- 15 min
- 45 min
- 4 servings (24 chicken wings)
Kinda strange to think that, until about 50 years ago, chicken wings were something that were thrown away and rarely used in common cuisine. It is believed that they were first created by mistake in Buffalo New-York by bar owner Teressa Bellissimo in 1964 after she ordered the wrong item. These weren’t smoked chicken wings like the ones in this recipe. She fried them and tossed them in hot sauce as a quick late night snack for her son. What a tasty and trend setting mistake. Before 1964, Buffalo chicken wings, fried chicken wings, smoked chicken wings and any other variation thereof, simply didn’t exist. What a sad world that must have been. The scraps (as they were then considered) were discarded and sold for close to nothing and were often used to make soup. They have become a national favorite and Americans consume up to 1 Billion wings on Superbowl weekend alone. Simon loves smoked chicken wings and I think you’ll agree when you try this recipe. The Roasted Honey BBQ Rub definitely gives it some distinctive flavor and you’ll love the kick from the habanero peppers. If you fear the heat, you can always make a yogourt based sauce or keep a glass of milk handy to help break down the capsaicin and cool down your tongue. Enjoy!
Tools & Supplies
- Preheat your smoker to 325°F.
- In a mixing bowl, toss chicken wings with Roasted Honey Barbecue Rub to coat evenly.
- Place chicken wings in your smoker and toss a few wood chunks onto hot coals for smoking. Cook until the internal temperature of the meat reaches 180°F on an instant read thermometer, about 45 minutes.
- Meanwhile, combine habanero peppers and honey into a bowl and set aside.
- Remove chicken wings from the grill and toss in a clean mixing bowl with the habanero and honey blend. Serve.