Flaming BBQ Chicken Wings

Sticky Flaming BBQ chicken wings with a side salad and Full Feast Flaming BBQ Sauce

Wings That Bring the Fire

Every cook needs one wings recipe they can do with their eyes closed. This is mine. Full Feast Flaming BBQ Sauce does the heavy lifting — smoky sweetness, chilli heat, and a glaze that caramelises into something sticky, glossy and slightly charred. That char is where the magic happens.

This one is kitchen-tested, and it comes with the one food-safety rule that most wing recipes skip. Read the marinade note before you start — it takes ten seconds and it matters.

Recipe at a glance

  • Cuisine: Caribbean BBQ — a Full Feast signature
  • Prep: 10 minutes + marinating (1 hour minimum, overnight is best)
  • Cook: 25–30 minutes
  • Serves: 4
  • Featured sauce: Full Feast Flaming BBQ Sauce
  • Heat level: Bold — proper Caribbean BBQ heat

What you’ll need

  • 12 chicken wings
  • 6 tbsp Full Feast Flaming BBQ Sauce, divided (3 tbsp for the marinade, 3 tbsp reserved for basting)
  • 1 tbsp Full Feast BBQ Sauce (optional, for extra glaze)
  • 1 tbsp olive oil
  • 1 tsp garlic paste or 2 cloves crushed garlic
  • 1 tsp paprika
  • ½ tsp black pepper
  • ½ tsp smoked paprika (optional)
  • Pinch of salt

Optional salad base:

  • 130 g mixed salad leaves
  • 3 spring onions, sliced
  • Cherry tomatoes and cucumber slices (optional)

The marinade — a food-safety note first

Split your 6 tbsp of Flaming BBQ Sauce into two separate bowls from the start: one for marinating the raw wings, one reserved untouched for basting during cooking. Sauce that has touched raw chicken must never go back onto the wings later unless it has been boiled first. Keeping the two portions separate from the outset is the simplest way to avoid cross-contamination.

In the marinade bowl: 3 tbsp Flaming BBQ Sauce, the olive oil, garlic, paprika and black pepper. Coat the wings completely.

Marinate: minimum 1 hour — best overnight, for deeper flavour.

Method

  1. Preheat. Oven or grill to 200°C.
  2. Cook the wings. Lay the wings on a tray in a single layer. Cook for 25–30 minutes, turning every 8–10 minutes. Brush with the reserved (never-touched-raw-chicken) Flaming BBQ Sauce partway through cooking.
  3. Finish the glaze. In the last 5 minutes, brush on another layer of the reserved sauce. Let it caramelise until sticky, glossy and slightly charred — that’s where the magic happens.
  4. Serve. Over salad leaves, or with fries, rice, grilled corn or plantain.

Chef’s notes

Full Feast Flaming BBQ Sauce brings smoky sweetness, chilli heat, a sticky glaze and a charred BBQ finish — everything a wing wants.

Premium variation: finish with a very light drizzle of Sauce Créole after cooking, for a touch of acidity against the smoke and heat — sweet, smoky, spicy and tangy all at once.

Allergen note: Full Feast Flaming BBQ Sauce and Full Feast BBQ Sauce both contain mustard, wheat and sulphites. If you add the Sauce Créole drizzle, note its allergen profile is different — check each label.

Final word from me

Don’t rush the char. The last five minutes, when the glaze goes dark at the edges — that is the difference between wings that are good and wings that disappear before you sit down.

JP