Chicken wings, lightly dusted with seasoned salt, pepper and paprika, brushed with a spicy honey teriyaki marinade and baked.
Spicy Honey Teriyaki Barbecue Wings
The Cajun and I eat wings often and not just because there's a football game or party going on, although both of those times are common for sure! Our local Winn Dixie even has a great wing bar and we've visited that for a bucket of wings a few times.
As to my own recipes, you'll sometimes see that when I share a recipe for wings, the whole wing is in play and I've not separated my wings into drums and flats at all. I mean, it's just the two of us most of the time and frankly that's just another step.
This recipe is one of those times!
Of course, if you're serving these for a party, you'll probably want to section them.
One of the reasons that I love preparing wings is because there is so much variety you can apply with seasonings, rubs and sauces. This round I thought I'd try some with a teriyaki flavor and why not a little local honey sweetness for good measure?!
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Here's what you'll need to make my Spicy Honey Teriyaki Barbecue Wings:
For the Marinade:
- 1-1/4 cups water, divided
- 2 tablespoons cornstarch
- 1/4 cup packed light brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Creole or Cajun seasoning
- 2 tablespoons local honey, or to taste
- 2 chipotle peppers (from 7 ounce can), chopped
- 1 tablespoon adobe sauce from the peppers
- 1 small onion, chopped
For the Wings:
- 4.5 pound package of chicken wings
- Seasoned salt, black pepper and regular or smoked paprika, to taste
- 1 cup of homemade or commercial barbecue sauce
For the marinade/sauce, in a small saucepan, dissolve the cornstarch in 1/4 cup of the water, Blend together the remaining water and other ingredients and cook over medium high heat, stirring constantly until mixture thickens. Remove from heat and let cool.
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Once the marinade cools, remove 1/2 cup of the marinade and use that to brush on the wings. Add the cup of barbecue sauce to remaining marinade and reserve to use once wings are cooked. Transfer the tray of wings into the fridge to marinate for at least one hour.
Remove wings from the refrigerator and bring to room temperature while you preheat oven to 400 degrees F. Place the wings, fat side up, in a single layer in an oblong 4-quart baking dish.
Roast uncovered for 40 minutes.
Brush wings with sauce and return to the oven for 20 minutes longer.
Turn over, brush with sauce and return to the oven for 10 minutes.
Turn over and transfer to serving platter.
Spoon reserved sauce over the top of the wings; serve immediately.
For more of my favorite wing recipes, check out this collection on my Pinterest page!
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