Marie Sharp's Smoked Habanero Wings

Easily one of my all-time favorites. Without hesitation.

Course Appetizer

Cuisine American

Keyword hot sauce, wings

Prep Time 15

Cook Time 45

Servings

Calories 2015kcal

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock

To make the sauce, combine the butter and hot sauce in a small saucepan over medium heat. Stir until melted. Keep warm until ready to use.
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.
Toss wings in sauce until ready to use: Note: I prefer to NOT toss deep-fried battered wings in sauce as it knocks the coating off the wings. Instead, I prefer to dip the wings in the sauce or brush it onto the wings. Click here for our guide on how to sauce your wings.

In general, the ratio of butter to hot sauce is as below:

For a mild sauce: 3:1 (i.e. 3 parts butter to 1 part hot sauce)

For a medium sauce: 2:1

For a hot sauce: 1:1