Buhba's Butt Mystic Wings

April 25, 2014


1 (18 ounce) bottle honey teriyaki barbeque sauce

1/2 cup Worcestershire sauce

1/4 cup honey

3 dashes liquid smoke flavoring

1 1/2 tablespoons grated fresh ginger

6 cloves crushed garlic

1 bottle Buhba’s Butt Blaster Hot Sauce (Click to BUY)

3 tablespoons finely grated raw horseradish

18 chicken wings, separated at joints, tips discarded



1. In a medium saucepan mix together barbeque sauce, Worcestershire sauce, honey, liquid smoke, ginger, garlic, Buhba’s Butt Blaster Hot Sauce, (Click to BUY) and horseradish. Simmer 1 hour over low heat, stirring occasionally.

2. Place chicken wings in a large bowl, and coat with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.

3. Preheat grill for low heat.

4. Lightly oil grate. Discard marinade, and place chicken on the grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally, until juices run clear. Transfer chicken to a slow cooker for serving, and stir in the remaining sauce. Set to the Low setting to keep chicken warm while serving.


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