I fired up my Char-Broil Big Easy, made these fabulous spicy Bayou Blast wings with a dipping sauce, and kicked back and enjoyed a great meal. There’s a little heat from the wings, but not too much. They’re nicely sauced, but not overly saucy. You know what I mean. No one wants wings that are swimming in a pool of sauce. You want just enough for flavor, enough to get your fingers messy. Them’s good wings.
I’ll eat wings any time, anywhere, but wings off my Char-Broil Big Easy are one of my favorites. It is the easiest tool in my grilling stable, though technically it isn’t a grill at all. It’s a load-and-go cooker so it doesn’t require constant attention or checking.
Bayou Blast Wings
- 1 teaspoon vegetable oil
- 1/2 cup white onion minced
- 3 cloves garlic minced
- 1/2 cup chili sauce
- 1/2 cup cane syrup or molasses
- 1/4 cup apple cider vinegar
- 1-3 tablespoons hot sauce
- 1 tablespoon prepared horseradish
- 1 teaspoon liquid smoke if baking, omit if smoking or grilling
- 1 teaspoon chili powder
- 1 tablespoon Cajun seasoning
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- Heat oil in large pot over medium-high heat.
- Add the onion and cook for 5 minutes or until soft.
- Add garlic and cook another minute.
- Add remaining ingredients except the wings. Let simmer for 5 minutes.
- Remove from heat and let cool.
- Place wings into a large resealable baggie. Add sauce. Seal and flip a few times to fully coat the wings.
- Refrigerate overnight.
- Shake off excess marinade before cooking.
- Serve with your dipping sauce.