One-Pot Sweet and Spicy BBQ Chicken Wings
Chicken takes on the flavors of our sticky, Asian-style barbecue sauce with this recipe. The wings are fall-off-the-bone, thanks to the low-and-slow cooking.
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. Nuh-uh. 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 a 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!
There they are, sitting in the pot in all that sweet and spicy bbq sauce. Patty thinks this photo looks too messy because of all the sauce that slopped up around the edges of the pot, but when I look at this, my stomach growls like crazy and I wish I could dive into a vat of this stuff.
Sorry, Patty! Overruled! I’m using this photo! Haha! But I do love you. I digress!
The Asian-style bbq sauce is both sweet and spicy – sweet with honey and brown sugar, spicy from sriracha, habanero and jalapeno peppers. 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.
Here is a neater photo. Sweet and Spicy BBQ Chicken Wings on a plate. How’s that, Patty?
They’re just a bit sticky, so you might find yourself licking your fingers. Go ahead, it’s OK.
This would be a great recipe for a game day situation. They will stay nice and warm in your covered pot, ready at your serving table for those who like to graze throughout the day. We are attending a party this weekend, so I might make these again. These wings travel quite well and can be easily heated up at your party location.
I also love one-pot meals like this because they don’t take very much prep. You’re basically cooking down your peppers and garlic, browning the chicken wings, then pouring the easy homemade sauce over them to simmer for a good hour and half.
Not much work! 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 reward of awesome, awesome chicken wings at the end makes the suffering worth the ordeal. I know, I can be overly dramatic when it comes to chicken wings.
I hope you enjoy them! Let me know how yours turn out. Have fun!
Check Out Some of My Other Popular Chicken Wing Recipes
- Crispy Baked BBQ Chicken Wings
- Jalapeno-Cheddar Chicken Wings
- Grilled Ghost Pepper Chicken Wings
- Baked Ghost Pepper Chicken Wings
- Sticky Habanero Glazed Chicken Wings
- Baked Garlic-Parmesan Chicken Wings
- Pressure Cooker Chicken Wings
- Grilled Jerk Chicken Wings
- Sticky Chicken Wings
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.
- 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
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Add wings to a large bowl and rub with your seasonings.
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Heat a Dutch Oven or large pot to medium heat and add 1 tablespoon olive oil.
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Add peppers and cook about 5 minutes.
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Add garlic and cook another minute, stirring.
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Add rubbed chicken wings and cook 5 minutes per side.
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In a mixing bowl, whisk together honey, brown sugar, vinegar, soy cause and Sriracha.
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Pour over the wings and stir.
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Reduce heat to low and cover. Cook for 1.5 hours.
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Whisk together corn starch and water and pour into the pot. Simmer uncovered for 10 minutes, or until the sauce thickens.
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Serve wings topped with the spicy BBQ sauce.
7 comments
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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!
I love it! Yes, great recipe here, very tasty. Definitely works for any cut of chicken. Glad you’re enjoying it!
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!
Thanks, Rick! Glad you enjoyed them!
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.
Yes, sorry about that! 1.5 hours.
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.