One-Pot Sweet and Spicy BBQ Chicken Wings are cooked low-and-slow to make sure the oh so tender meat really falls right off the bone! The best part, though, might just be our homemade Asian-style BBQ sauce that's worth getting your fingers sticky for.
One-Pot Sweet and Spicy BBQ Chicken Wings Recipe
So often, probably more than it should, I find myself in the mood for chicken wings. I'm a bit of a chicken wing snob, really. We have some good wing joints around us and I enjoy them, but I almost NEVER order chicken wings from an average restaurant. All they do is throw them in the fryer then slop them in a bowl with an uninspired wing sauce. Sorry, guys. I want a bit of TLC with my chicken wings, which is why I often make them at home.
I also enjoy making them at home because no restaurant that I know ever cooks them this way - low and slow cooking. I have nothing against fried chicken wings. In fact, I LOVE them, but you don't have to have them fried every time, right? How about this?
Chicken wings cooked low and slow in a Dutch oven or another big pot with an Asian-style bbq sauce that leaves them super tasty and seriously fall-off-the-bone tender. Um, YEAH. That's where I'm taking this recipe. BOOM!
Ingredients in BBQ Chicken Wings
- Chicken wings
- Spicy wing rub - this consists of smoked paprika, cayenne, onion powder, garlic powder, salt and pepper
- Olive oil
- Habanero pepper
- Jalapeño peppers
- Garlic
- Honey
- Brown sugar
- White wine vinegar
- Soy sauce
- Sriracha
- Cornstarch
- Water
The ingredients listed here really create the best spicy and sweet balance. Our Asian-style barbecue sauce is made sweet with honey and brown sugar and spicy from sriracha, habanero and jalapeño peppers.
How to Make One-Pot Sweet and Spicy BBQ Chicken Wings
Season the wings. Toss the uncooked wings in a big bowl and rub them with your seasonings.
Cook the peppers, garlic, and wings. Heat a Dutch oven or big pot over medium heat and add some olive oil. Cook the peppers for about 5 minutes, then add the garlic and cook for about 1 more minute. Add the chicken wings and cook for 5 minutes per side.
Make the sauce. Whisk together the honey, brown sugar, vinegar, soy sauce and Sriracha in a mixing bowl until smooth. Stir this sauce into the pot with the chicken wings.
Cook and thicken. Reduce the heat to low and cover the pot. Cook for about an hour and a half. In a bowl, make a cornstarch slurry, then stir that into the pot. Simmer (uncovered) for 10 minutes or until the sauce is thick.
Recipe Tips & Notes
- Adjust the spice level. If you find habaneros too spicy for you, feel free to leave them out, but the resulting wings really aren't THAT hot, so muscle up for some spice! But just a tad, nothing too crazy.
- Make them for any party! They'll stay nice and warm in your covered pot, ready at your serving table for those who like to graze throughout the day. These wings travel quite well and can be easily heated up at your party location.
- Don't rush the process. The hardest part is the waiting! Yeah, that's always hard for me, standing there smelling the wings cooking, knowing I have to wait to eat them. It's a helpless feeling, truly. But the tender meat is SO worth your patience.
I hope you enjoy them! Let me know how yours turn out. Have fun!
Check Out Some of My Other Popular Chicken Wing Recipes
Got any questions? Ask away! I'm happy to help. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
One-Pot Sweet and Spicy BBQ Chicken Wings
Ingredients
- 2 pounds chicken wings separated, tips removed
- 3 tablespoons spicy wing rub smoked paprika, cayenne, onion powder, garlic powder, salt and pepper
- 2 tablespoons olive oil
- 1 habanero pepper chopped
- 2 jalapeno peppers chopped
- 4 cloves garlic minced
- ¼ cup honey
- ¼ cup brown sugar
- ¼ cup white wine vinegar
- ¼ cup soy sauce
- ¼ cup Sriracha
- 1 tablespoon corn starch
- 4 tablespoons water
Instructions
- Add wings to a large bowl and rub with your seasonings.
- Heat a Dutch Oven or large pot to medium heat and add 1 tablespoon olive oil.
- Add peppers and cook about 5 minutes.
- Add garlic and cook another minute, stirring.
- Add rubbed chicken wings and cook 5 minutes per side.
- In a mixing bowl, whisk together honey, brown sugar, vinegar, soy cause and Sriracha.
- Pour over the wings and stir.
- Reduce heat to low and cover. Cook for 1.5 hours.
- Whisk together corn starch and water and pour into the pot. Simmer uncovered for 10 minutes, or until the sauce thickens.
- Serve wings topped with the spicy BBQ sauce.
Nutrition Information
Shane Rishell says
Amazing, I used jalapeños and a Serrano but next time I’m doing the habanero to kick it up.
Flavors are amazing, That sauce would be a great dipping sauce for ribs
Mike Hultquist says
Nice! Habaneros all the way, Shane! I'm with you! Bring some heat!
gianni gambuzza says
This recipe was incredible, I used it with bone in chicken thighs because i already had it in my freezer. The chicken cooked so juicy and full of flavor, I'll definitely be making this again!
Michael Hultquist - Chili Pepper Madness says
Thanks, Gianni! Super happy you enjoyed it.
Scott says
This is such a great recipe. I have made it many, many times. Just delish!
I have also used chicken legs as a substitute too (if I feel lazy and can't be bothered to split the wings lol) Plus, you can never have too much chicken and makes more of a meal. 😉
Think I might play around with the chili combination this time. I'm thinking 2 orange habs and a Trinidad scorpion. Yum!
Michael Hultquist - Chili Pepper Madness says
I love it! Yes, great recipe here, very tasty. Definitely works for any cut of chicken. Glad you're enjoying it!
Rick says
Being a bit of a 'wing snob' myself I almost always make my own. Yesterday I decided to try your spicy BBQ chicken marinade with the intentions of grilling the wings. Even living here in Wisconsin, I grill year-round. When tonight rolled around I didn't really feel like grilling, but I knew I had to do something good with these delicious-smelling marinated wings and thought of this recipe that I'd been meaning to try. I only made a couple of substitutions in both recipes; some Naga Viper hot sauce I made in place of Habanero in the marinade, and (perhaps foolishly 🙂 ) 4 Reapers in place of the Habanero and Jalapenos in this recipe. Though a bit reminiscent of your 5 alarm wings in the heat level ( I could only manage 8 wing sections in one sitting!), the flavor is just out of this world. I look forward to both grilling some marinated chicken and using this recipe with the spice rub, but I'd also highly recommend combining the two once! Kudos on some great recipes!
Michael Hultquist - Chili Pepper Madness says
Thanks, Rick! Glad you enjoyed them!
Patricia Morgan says
Glad I read all the comments,as I wondered why they cooked for 15 hours.should be 1.5 hours I didn't see the decimal point. Ha Ha.
Michael Hultquist - Chili Pepper Madness says
Yes, sorry about that! 1.5 hours.
Denise says
Hi! This looks really good. Can't wait to try it! Just one question ;The spice rub recipe - what is the break down of the differrent spice? It just says 3 tablespoons of the rub. I looked on the website and I didn't see the recipe for the breakdown of the rub.
Thanks,
Denise Fairley
REPLY: Denis, use even amounts of the paprika, cayenne, onion powder and garlic powder, and just a bit of the salt and pepper. -- Mike from Chili Pepper Madness.