Bayou Blast Wings

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.

You’ll also want to make these awesome wing recipes:
Angry Wings
Teriyaki Dry Wings
Copycat Hooters Asian Wings

Bayou Blast Wings

Prep Time1 hr
Cook Time45 mins
Course: Appetizer
Servings: 6


  • 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.

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