Honey Barbeque Grilled Wings

Honey Barbeque Grilled Wings

I really didn't intend to post a recipe for these wings but when I posted a pic of them, still on the grill from my iPhone on Rock Recipes Facebook Page the strong response was quite unexpected. It seemed people were drooling in front of their screens and repeatedly asking how I prepared them.

I hadn't intended on posting it because to me honey barbeque wings are just honey mixed with your favorite BBQ sauce and maybe a little extra heat, then repeatedly brushed onto grilled wings. I do make several of my own barbeque sauces though and my brown sugar balsamic Barbeque sauce works particularly well in this recipe. They turn out with  a beautiful sweet sticky glaze that people simply go mad for. Even when we are barbequing other meats, we tend to throw on a few of these wings to enjoy even before the other food even hits the plate.

They are incredibly addictive and it is practically impossible to eat more than just one. Only yesterday, just as the kids were arriving after school, I whipped up this small batch, just to take the photo. My daughter, Olivia, when offered them said, "Yeah, I just want one." She ate half the plate.

Brown Sugar Balsamic BBQ Sauce

• 1 large red onion, diced
• 6 cloves minced garlic
• 3 tbsp olive oil
• 1 large apple thinly sliced

Saute all together in a medium sized saucepan until the onions and apples have softened. Add:

• 8 large very ripe diced tomatoes with the skins removed ( or a 28-32 ounce can crushed tomatoes)

Saute together until the tomatoes begin  break down and get mushy (or until the sauce is reduced by 1/4 if using canned tomatoes), then add:

• 1 1/4 c ups brown sugar
• 1/2 cup balsamic vinegar
• 1 teaspoon ground thyme
• 1 tsp crushed chili paste (or 1/2 tsp cayenne pepper, more or less to taste of either if you want to better control the heat)
• 2 tbsp smoked paprika
• 2 tbsp chili powder
• 1/2 whole nutmeg, finely grated
• 2 tbsp fresh finely grated ginger
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper

Simmer all together over low heat for about a half hour or until the sauce reaches the consistency of a good barbeque sauce. I like mine a little thicker than most because it is easier to brush on whatever is being grilled. Puree the sauce to make it extra smooth if you prefer. I always do.
Store in airtight container in the fridge if you are using it within a week or so or freeze it in airtight containers. Properly preserving it in mason jars will make it last all summer.

Honey Barbeque Wings

• 3- 4 lbs chicken wings, tips removed and cut in two pieces
• salt and pepper to season
• 1 cup Brown Sugar Balsamic BBQ Sauce
• 1/2 cup honey
• 1 1/2 tsp hot sauce ( I like to use sriracha hot chili sauce, more or less to taste)

Mix together the BBQ sauce, honey and hot sauce and set aside.

Season the chicken wings with salt and pepper, then grill them on medium heat until the skins are browned and they are almost cooked. At that point, turn the heat down to about medium low and begin to brush on the honey barbeque glaze, continuously turning the wings and building layers of sticky sweet sauce. I usually coat them at least 3 times with the sauce while they are on the grill.

Honey Barbeque Grilled Wings

I really didn't intend to post a recipe for these wings but when I posted a pic of them, still on the grill from my iPhone on Rock Recipes Facebook Page the strong response was quite unexpected. It seemed people were drooling in front of their screens and repeatedly asking how I prepared them.

I hadn't intended on posting it because to me honey barbeque wings are just honey mixed with your favorite BBQ sauce and maybe a little extra heat, then repeatedly brushed onto grilled wings. I do make several of my own barbeque sauces though and my brown sugar balsamic Barbeque sauce works particularly well in this recipe. They turn out with  a beautiful sweet sticky glaze that people simply go mad for. Even when we are barbequing other meats, we tend to throw on a few of these wings to enjoy even before the other food even hits the plate.

They are incredibly addictive and it is practically impossible to eat more than just one. Only yesterday, just as the kids were arriving after school, I whipped up this small batch, just to take the photo. My daughter, Olivia, when offered them said, "Yeah, I just want one." She ate half the plate.

Brown Sugar Balsamic BBQ Sauce

• 1 large red onion, diced
• 6 cloves minced garlic
• 3 tbsp olive oil
• 1 large apple thinly sliced

Saute all together in a medium sized saucepan until the onions and apples have softened. Add:

• 8 large very ripe diced tomatoes with the skins removed ( or a 28-32 ounce can crushed tomatoes)

Saute together until the tomatoes begin  break down and get mushy (or until the sauce is reduced by 1/4 if using canned tomatoes), then add:

• 1 1/4 c ups brown sugar
• 1/2 cup balsamic vinegar
• 1 teaspoon ground thyme
• 1 tsp crushed chili paste (or 1/2 tsp cayenne pepper, more or less to taste of either if you want to better control the heat)
• 2 tbsp smoked paprika
• 2 tbsp chili powder
• 1/2 whole nutmeg, finely grated
• 2 tbsp fresh finely grated ginger
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper

Simmer all together over low heat for about a half hour or until the sauce reaches the consistency of a good barbeque sauce. I like mine a little thicker than most because it is easier to brush on whatever is being grilled. Puree the sauce to make it extra smooth if you prefer. I always do.
Store in airtight container in the fridge if you are using it within a week or so or freeze it in airtight containers. Properly preserving it in mason jars will make it last all summer.

Honey Barbeque Wings

• 3- 4 lbs chicken wings, tips removed and cut in two pieces
• salt and pepper to season
• 1 cup Brown Sugar Balsamic BBQ Sauce
• 1/2 cup honey
• 1 1/2 tsp hot sauce ( I like to use sriracha hot chili sauce, more or less to taste)

Mix together the BBQ sauce, honey and hot sauce and set aside.

Season the chicken wings with salt and pepper, then grill them on medium heat until the skins are browned and they are almost cooked. At that point, turn the heat down to about medium low and begin to brush on the honey barbeque glaze, continuously turning the wings and building layers of sticky sweet sauce. I usually coat them at least 3 times with the sauce while they are on the grill.