Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Honey | 1 tbsp (21g) | 64 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | not in our table | 0 |
| Smoke | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs chicken wings or 1 x (18 count) pkg. chicken wings
- 1 (18 oz) bottle honey teriyaki barbecue sauce
- ¼ cup fresh honey
- 2 tbsp liquid smoke
- 1½ to 2-inch piece fresh ginger, grated
- 6 cloves garlic, crushed
- 8 habanero chile peppers, chopped
- 4 chili peppers, your choice, chopped
- 3 tbsp fresh horseradish
Directions
Cut wings into thirds, and discard the tips.
There should be about 36 pieces.
In a medium saucepan combine barbecue sauce, Worcestershire sauce, honey, liquid smoke seasoning, ginger, garlic, habanero peppers, chile peppers and horseradish.
Stir all together, and simmer over low heat for 1 hour.
Put chicken wings in a large glass bowl, and cover with ¾ of the sauce.
Cover, and refrigerate for at least 6 hours.
Preheat grill for low heat.
Lightly oil grate.
Remove chicken from marinade, and place on grill.
Cook over low heat for 45 minutes to 1 hour, turning occasionally.