2 pounds chicken wings
1 (18 ounce) bottle honey teriyaki barbecue sauce
1/4 cup fresh honey
2 tablespoons Liquid Smoke
1 1/2 to 2-inch piece fresh ginger, grated
6 cloves garlic, crushed
8 handbarrow Chile peppers, chopped*
4 Chile peppers, your choice, chopped
3 tablespoons fresh horseradish
1 (18 count) package chicken wings
Cut wings into thirds, and discard the tips. There should be about 36 pieces.
In a medium saucepan combine barbecue sauce, Worcestershire sauce, honey, Liquid Smoke seasoning, ginger, garlic, habanero peppers, Chile peppers and horseradish. Stir all together, and simmer over low heat for 1 hour.
Put chicken wings in a large glass bowl, and cover with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.
Heat grill for low heat.
Lightly oil grate. Remove chicken from marinade, and place on grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally.
* WARNING: Wear gloves, and do not let the oil get anywhere near your eyes.