Hot ’n Sweet Chicken Wings

Hot ’n Sweet Chicken Wings

3 - 4 people
75 min
30 min
Our absolute favorite. Divine intervention is the only explanation for our chef coming up with this. These Chicken Wings are marinated in strawberry vinegar with honey and herbs making them buttery soft with a hint of sweetness. Create a fiery contrast by using our hottest chili sauce. This super tasty recipe once again proves that a good fruit vinegar makes an excellent base for a marinade. Naturally you can also put your chicken wings straight on the BBQ, but these Hot ’n Sweet Chicken Wings are a whole different ballgame. The accompanying sauce features the notorious Ghost Chili – the hottest pepper in the world according to the Guinness Book of Records. There is now an even hotter pepper available, but trust us, this one will be more than hot enough …

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Ingredients and Method


  • 12 chicken wings
  • 2 tsp. sea salt
  • ¼ cup honey
  • 1 ½ tbsp. brown sugar
  • ¼ to 1/3 cup tomato paste
  • 10 tbsp. Strawberry Pulp Vinegar
  • 2 cloves garlic
  • 2 tbsp. Garlic & Chili Herb Mix
  • 1/3 cup mayonnaise
  • 1/2 tbsp. Ghost Chili Sauce
  • ¾ cup red cabbage, shredded
  • 1/2 fresh lime zest
  • black pepper


  1. Sprinkle sea salt on the chicken wings, mash the garlic and spread it on the wings. Refrigerate for 1 hour.
  2. To make the marinade, mix honey, brown sugar, tomato paste and Strawberry Vinegar in a pan and bring to a boil.
  3. Add the Garlic & Chili Herb Mix and set aside to cool.
  4. Heat the grill to 320°F.
  5. Put the wings in a grill-safe pan and place on the grill.
  6. Close the lid and let the wings cook for 30 minutes, turning once.
  7. Remove from grill and then generously spread the marinade on the chicken wings with a brush.
  8. Place the wings back on the grill. Repeat basting the wings until the marinade is fully used.
  9. Chili Dip: Mix the Ghost Chili Sauce with the mayonnaise for a spicy wing dip
  10. Salad: Mix the shredded red cabbage with 6 Tbsp. Strawberry Vinegar, the grated zest of half a lime and some freshly ground black pepper.