Honey Jalapeño Wings

“Alright kids, where are we going for dinner tonight? Mom is tapping out of the kitchen.” The answer is alway’s,  Chad’s in Edgewater, Maryland.

It’s a tiny little joint that has us coming back time and again for their honey jalapeño wings, steak and cheese with everything including the ghost pepper jack cheese, smoked burgers, Mexican street corn in the Summer, onion rings, and grilled cheese. Honestly, I could go on and on about a few other tasty treats, but these are the families first choice dishes.

My son is crazy about the honey jalapeño wings and that’s what he orders every time. So I decided to try my hand at recreating these wings. I knew I was up for some serious competition when I told my son that I was going to try and duplicate the wings at Chad’s. He said, “You can try.”

Well, ok then! Michael and I invited some family over to test out the new wings. Most of the crew had been to Chad’s and know the honey jalapeño wings well. There was a smorgeous board of possible blog post foods to try, one of them was the honey jalapeño wings.

I was able to get my hands on two wings. The kids attacked those wings as if their life depended on it. The decision was unanimous, I was able to closely recreate the flavor of Chad’s Honey Jalapeño wings.

We did offer up a ghost pepper option for those who were daring enough to try. You will see the addition below.

HONEY JALAPENO WINGS:

4 pounds of wings

Paprika

Salt and pepper

Vegetable or canola oil

1/2 stick of unsalted butter

1 large jalapeño, minced

1/3 cup of clover honey

1 tablespoon of brown sugar

1/4 cup of soy sauce

1 teaspoon of granulated garlic or 1 clove, minced

1/2 teaspoon grated ginger

2 tablespoons of rice vinegar, unseasoned

1 tablespoon of cornstarch mixed with 1 tablespoon cold water

1 ghost pepper, minced,  if you dare!

In a large bowl, toss the wings with a touch of oil, salt, pepper and paprika.  Set aside and preheat the grill.

Meanwhile, in a medium saucepan, bring the rest of the ingredients, except the cornstarch and water, to a boil.  Whisk in the cornstarch water mixture and once the sauce starts to thicken, remove from heat and set aside until the wings are cooked.

PREPARATION TIP: If you choose to add the ghost pepper to your sauce, make sure the windows are open and you have turned on a fan. The ghost pepper will let off a gas that will make you cough and maybe make your eyes burn.

Place the chicken wings directly over high heat. Give each side of the wings a nice char then move the chicken wings over to indirect heat. Continue to cook for 20-30 minutes or until the wings reach an internal temperature of 165 degrees. I like my wings “fried hard” and give them some extra time on the grill.

Remove the chicken wings from the grill, toss in the sauce and get your wing on!

 

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