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Old 04-07-2018, 06:59 PM   #1
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Not your regular Chicken Wings

So I wanted to make some wings the other day, and as much as I love buffalo style deep fried, I craved something different. I love the crispy skin and hot sauce, but with this recipe I decided to use charcoal.*

Its always hard to marinate wings because of the thick skin, its almost impossible to penetrate it with anything. *One thing that works very well on wings is a paste made of different dry peppers.*

I re hydrated some tasty varieties of peppers, and blended them with garlic and oil.*




24 hours later the color of wings get so nice*




I got some really cool thick skewers that work very well for wings and other tricky meats. Some hickory wood, and BAM*








For the Sauce -*

Very simple and tasty*

2 parts ketchup

2 parts tomato sauce

salt

pepper

1 teaspoon sunflower seed oil

1 teaspoon white wine vinegar

2 tablespoons of finely chopped onion*

little bit of cilantro

and a little bit of lime juice





enjoy*

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Old 04-07-2018, 07:14 PM   #2
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Thumbs up..I don't know where you find the time..good on ya
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Old 04-07-2018, 07:23 PM   #3
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Oh man... I do wings all the time but these are at a whole different level. Well done.
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Old 04-08-2018, 08:30 AM   #4
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Looks excellent! What chilis did you use? Looks like guajillo, ancho and arbol or cayanne. I'll give that a whirl in the rotisserie basket over charcoal.
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Old 04-08-2018, 08:53 AM   #5
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Very nice! Love the skewering.

I've tried doing wings on a gas grill, but the flareups were to much to deal with.

I can't wait to get a Weber kettle this year and cook over charcoal again.
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Old 04-08-2018, 11:55 AM   #6
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Looks excellent! What chilis did you use? Looks like guajillo, ancho and arbol or cayanne. I'll give that a whirl in the rotisserie basket over charcoal.
+1

Yes, what chilies did you use?
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Old 04-08-2018, 12:19 PM   #7
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I can't wait to get a Weber kettle this year and cook over charcoal again.

I have a home made version of this gadget but a lot of people who do wings on the kettle love using the Vortex. That inverted cone shaped charcoal gizmo directs intense heat up the center of the kettle for very efficient convection grilling.
Here's a photo I grabbed off the net:
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Old 04-08-2018, 12:29 PM   #8
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I have a home made version of this gadget but a lot of people who do wings on the kettle love using the Vortex. That inverted cone shaped charcoal gizmo directs intense heat up the center of the kettle for very efficient convection grilling.
Here's a photo I grabbed off the net:
It looks like one of the cones for pets only metal. What are the dark chunks in the middle on top over the cone? Smoker wood?
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Old 04-08-2018, 12:35 PM   #9
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It looks like one of the cones for pets only metal. What are the dark chunks in the middle on top over the cone? Smoker wood?
You can cut the bottom out of a stainless steel bowl and use that. Some have done exactly that.

I'm sure that's smoke wood smoldering on top there, but most people mix a chunk or two of smoke wood in with the charcoal.
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Old 04-08-2018, 12:47 PM   #10
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I've always wondered if you could use an upside down clay flour pot with the bottom sawed off..it would make a good tandoor also..
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Old 04-08-2018, 01:47 PM   #11
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Looks excellent! What chilis did you use? Looks like guajillo, ancho and arbol or cayanne. I'll give that a whirl in the rotisserie basket over charcoal.
Thanks for kind words guys .

You are absolutely right on the peppers my friend !!!

guajillo, ancho and cayenne
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Old 04-08-2018, 01:49 PM   #12
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The flare ups from dripping fat happen, but as I constantly turn them, its actually not bad at all
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Old 04-08-2018, 11:08 PM   #13
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Originally Posted by roadfix View Post
I have a home made version of this gadget but a lot of people who do wings on the kettle love using the Vortex. That inverted cone shaped charcoal gizmo directs intense heat up the center of the kettle for very efficient convection grilling.
Here's a photo I grabbed off the net:
Very cool, thanks. I'll have to remember that. Looks like you could cut the bottom off of a galvanized coal bucket. Or I like Rock's idea of a clay pot.
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Old 04-09-2018, 01:13 AM   #14
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Very cool, thanks. I'll have to remember that. Looks like you could cut the bottom off of a galvanized coal bucket. Or I like Rock's idea of a clay pot.


I would not use galvanized with high heat. Best to stick with stainless steel.
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Old 04-09-2018, 07:50 AM   #15
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Thanks for kind words guys .

You are absolutely right on the peppers my friend !!!

guajillo, ancho and cayenne
I use fresh and dried chilis quite a bit. I use dried to make anything from pure powders to Thai curry pastes. I make many Mexican, Tex-Mex, Thai and BBQ (low and slow) dishes that use chilis.
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