These Grilled Chicken Wings with Carrot Habanero Hot Sauce and Blue Cheese are crispy and spicy, and just about the tastiest wings ever.
You can make these wings either on the grill or in broiler so you can enjoy them during grilling season as well as during football season.
You can buy whole chicken wings and divide them into “drumettes” yourself, or you can buy “party wings,” which have already had their tips removed and cut in half.
How to Break Down Whole Chicken Wings:
- With a cleaver, heavy knife, or kitchen shears, separate the wing tips. You can freeze them for making broth or gravy later.
- Using your hands, bend the drumette and wingette until you hear a snap.
- Cut through the joint with the knife or shears to separate the two pieces.
These wings are broiled or grilled, and then brushed with a sauce that includes a homemade carrot and habanero hot sauce, Chinese plum sauce, butter, and brown sugar.
You can also use your favorite vinegar based bottled hot sauce instead of the carrot habanero sauce if you’re in a hurry.
Making this carrot habanero hot sauce became an obsession of mine after visiting the Bromberg Brothers’ restaurant and ordering their fried chicken. They served it with their signature carrot habanero hot sauce for dipping, along with a warning that it might be too hot.
I fell in love with the hot sauce! It’s pretty hot, and it doesn’t taste like carrots at all. Plus, don’t you just love the color? This hot sauce is really special, and will last for a long time in your fridge.
Regarding the rest of the ingredients, if you can’t find Chinese plum sauce where you are, just mix some plum jelly with some onion powder as well as some chile garlic sauce. It’s close enough.
I made these wings for #BBQWeek, tried one of them, and put the leftovers in the refrigerator, thinking that I’d get to enjoy the leftovers later. My grandsons stopped by that day… I offered them some of the wings, and they immediately polished them off. Oh these boys win my heart!
How to Make Grilled Chicken Wings with Carrot Habanero Hot Sauce:
- First, you broil or grill the seasoned wings for 20 minutes, turning once.
- Next, you brush the wings with a sauce made with the habanero hot sauce, plum sauce, butter, and brown sugar and continue to broil or grill the wings.
- Serve the wings with blue cheese dressing.
Be sure to watch the wings closely once you’ve brushed them with the plum and hot sauce mixture.
For the blue cheese dressing, you can use bottled or your favorite blue cheese. I’m partial to a mixture of sour cream, blue cheese, and salt and pepper.
These chicken wings are so killer good. I need to make them again asap. I know for sure my grandsons will stop by! They kept raving over and over again about these.
Before my recipe, be sure to check out the rest of today’s #BBQWeek participants’ recipes:
Grilled Chicken Wings with Carrot Habanero Hot Sauce and Blue Cheese
Author: Karen Kerr
Carrot Habanero Hot Sauce
- 3 cups white distilled vinegar
- 3 to 4 habanero chiles, trimmed and sliced
- 2 tablespoons salt
- 1 pound carrots, peeled and chopped
Grilled Chicken Wings
- About 2 pounds of chicken drumettes and wingettes.
- Salt, freshly ground black pepper, and ground thyme to taste.
- 3 tablespoons Carrot Habanero Hot Sauce or your favorite hot sauce.
- 3 tablespoons melted butter.
- 1 1/2 tablespoons Chinese plum sauce.
- 2 1/4 teaspoons light brown sugar.
- Blue cheese dressing.
How to cook Grilled Chicken Wings with Carrot Habanero Hot Sauce and Blue Cheese
To Make the Hot Sauce
- Combine the vinegar, habaneros, and salt in a large pot over medium high heat. Bring the pot to a boil. Turn off the heat and let the mixture cool.
- Puree the mixture in a blender, blend, and, strain.
- In another pot, combine the carrots and some water just to cover and simmer for about 10 minutes.
- Drain the carrots and puree in a blender. Add the pureed peppers and vinegar mixture and blend.
- Transfer the mixture to jars and refrigerate.
To Make the Chicken Wings
- Toss the chicken wings with the salt, pepper, and thyme. Let it rest for 20 minutes.
- Preheat your broiler or grill.
- Make up the hot and sweet sauce in a small bowl.
- Divide the hot sauce in half.
- Broil (at the lowest rack position) or grill the wings (over indirect heat) for 20 minutes, turning the wings over at the 10 minute mark.
- Brush the wings with the half of the sauce that you have set aside and grill or broil for 5 to 10 minutes more, turning half way through. Once the wings are done, brush with more glaze.
- Serve with your favorite homemade or bottled blue cheese dressing.
Karen’s Kitchen Stories
Chicken, wings, hot sauce
appetizers, main course
This recipe was adapted from Bromberg Brothers Blue Ribbon Cookbook.