Bayou Blast Wings

I made these fabulous spicy Bayou Blast wings with a dipping sauce, and kicked back and enjoyed a great meal

Course Appetizer

Cuisine American

Keyword smoky, spicy, sweet, wings

Prep Time 1

Cook Time 45

Servings

Calories 599kcal

1 teaspoon vegetable oil
½ cup white onion minced
3 cloves garlic minced
½ cup chili sauce
½ cup molasses
¼ 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 medium saucepan 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.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, air fryer or a Char-Broil Big Easy.
Serve with your favorite dipping sauce.

Leftover wings can be reheated in the oven or in an air-fryer.