1 bottle (18 oz) thick
-- barbecue sauce
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup honey
1/4 cup brown sugar
3 dashes liquid smoke -- or mesquite
seasoning
1-1/2 tablespoon grated fresh ginger
1 tablespoon dried mustard
6 cloves crushed garlic
8 habanero chile peppers -- minced
4 green chile peppers -- chopped
3 tablespoon dried minced onion
salt and pepper &/or cumin -- to taste
18 chicken wings
Instructions:
1 Cut wings into thirds, and discard the tips. There should be about
36 pieces. 2 In a medium saucepan combine barbecue sauce, red wine
vinegar, Worcestershire sauce, honey, brown sugar, liquid smoke seasoning,
ginger, garlic, habanero peppers (wear gloves to chop the peppers,
be careful!), chile peppers, minced onion, salt and pepper. Stir all
together, and simmer over low heat for at least 30 min. to an hour
(enough time to thicken). 3 Put chicken wings in a large glass bowl,
and cover with 3/4 of the sauce. Cover, and refrigerate for at least
6 hours. 4 Preheat grill for low heat. 5 Lightly oil grate. Remove
chicken from marinade, and place on grill. Cook over low heat for
45 minutes to 1 hour, turning occasionally. WARNING these are Haba
H-O-T!
