If you haven’t heard (or smelled), it’s BBQ season. These Smoky Habanero Barbecue Grilled Chicken Wings are crispy, brushed with a sweet-smoky paprika barbecue sauce, and carry a serious kick from two small habanero peppers. Have plenty of napkins ready.
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This year we stepped up our game and bought a barbecue—Costco helped us into adulthood. It’s one of those ceramic “egg” grills and it’s been incredible. We’ve used it to make wings (lots), smoked pork shoulder, pizza, quesadillas, and more. Wings have quickly become a favorite.
After experimenting with store-bought sauces like Stubb’s Original, I decided to create a homemade version with more heat. This smoky habanero barbecue sauce, boosted by smoked paprika, quickly became my go-to for spicy grilled wings.
Notes and tips before you start:
- Use gloves when handling habaneros to avoid skin irritation. Disposable kitchen gloves are inexpensive and useful for handling hot peppers and raw meat.
- Safe prep setup: Line a large cookie sheet or baking tray with two layers of aluminum foil. Let the top layer extend over the sides, then place paper towels on top to absorb excess moisture from the raw wings. After transferring the wings to the grill, discard the paper towels and top layer of foil so cooked wings don’t touch any surface that contacted raw chicken.
- Seasoning order: Sprinkle salt first so it sticks to the chicken surface, then add pepper and smoked paprika.
- Use tongs to avoid touching raw chicken directly when moving or flipping the wings.
Other great summer recipes from Project Meal Plan:
- Creamy Avocado Mint Green Smoothie
- Meal Prep Chopped Thai Salad with Easy Peanut Dressing
- Veggie Packed Greek Yogurt Tuna Salad (No Mayo!)
5 from 1 review
Smoky Habanero Barbecue Grilled Chicken Wings
Recipe by Danielle
Crispy grilled wings coated in a smoky, tangy habanero barbecue sauce—perfect for summer gatherings.
- Total Time50 minutes
- Yield4 servings
Ingredients
- 1/2 cup ketchup
- 1/4 cup rice vinegar (or cider vinegar)
- 1/4 cup packed brown sugar
- 1 teaspoon worcestershire sauce
- 2 teaspoons smoked paprika (plus extra for coating the wings)
- 1 teaspoon salt (plus extra for coating the wings)
- 1 teaspoon fresh ground black pepper (plus extra for coating the wings)
- 2 tablespoons avocado oil (or extra virgin olive oil)
- 2 habanero peppers, stems and seeds removed, finely chopped
- 1/4 cup yellow onion, roughly chopped
- 1 teaspoon minced garlic (about 1 clove)
- about 2 pounds chicken wing sections (first and second joints), roughly 20 pieces
Instructions
For the sauce:
- Whisk together ketchup, rice vinegar, brown sugar, worcestershire sauce, smoked paprika, salt, and pepper in a small bowl; set aside.
- Heat oil in a small saucepan over low-medium heat. Add chopped habanero, chopped onion, and a pinch of salt. Cook about 6 minutes, stirring occasionally, until the onion is translucent and the pepper edges brown slightly.
- Add garlic and stir for about 30 seconds. Pour in the prepared barbecue mixture, stir to combine, reduce heat to low, and let simmer for about 10 minutes, stirring occasionally.
- Use immediately to toss with cooked wings, or store the sauce in an airtight container in the refrigerator for up to 3 days.
For the wings:
- Preheat the grill to about 425°F (218°C).
- Pat wings dry with paper towels. Arrange them in a single layer on paper towels and press additional towels on top to remove excess moisture.
- Lightly coat the wings with salt, fresh ground black pepper, and smoked paprika. A light dusting from the shakers (about 1/2 teaspoon of each) works well. Flip and repeat on the other side.
- Use tongs to place the wings in a single layer on the hot grill. Close the lid and cook for 12 minutes.
- Flip each wing, close the lid, and cook another 12 minutes, or until wings are crisp and cooked to your liking.
- Remove wings from the grill, place them in a bowl, and toss with the warm habanero barbecue sauce. Serve immediately. Store leftovers in the refrigerator for up to 3 days.
Notes
Wing prep setup: Line a baking tray with two layers of foil (top layer longer to wrap sides). Place paper towels over the foil to absorb moisture from raw wings. After loading the grill, discard the paper towels and the top foil layer so cooked wings aren’t placed on a surface that contacted raw chicken.
The sauce is adapted from a simple barbecue sauce formula and customized here with habanero and smoked paprika for more heat and smoke.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Mains
- Method: Grilled
Nutrition
- Serving Size: about 5 wings
- Calories: 422 (varies with sauce amount)
- Sugar: 14g
- Fat: 18g
- Carbohydrates: 16g
- Protein: 20g
Thanks for reading and trying the Smoky Habanero Barbecue Grilled Chicken Wings. If you make them, share a photo and your notes—I love seeing how the sauce and heat level turn out for different cooks.
