Honey Pineapple PBC wings

[Ernest]

Sunday NFL backyard tailgating, wings and drinks
So I thought I'd experiment with a different sauce, buffalo wings are so 1984.

First I needed to clear my mind, that's Twenty Grand cognac infused vodka with Crabbie's ginger beer. Makes a fine cocktail.



Back to wings, I like a sweet with heat. So I got pureed pineapple, Oyster sauce for a little savory flavor, Honey and Gochujang (fermented korean chili paste)



Mix those and tasted as I went along..

Had salted wings and left uncovered overnight. This process gives me the crispiest wings without deep frying.
Fired up the PBC using Ozark Oak lump charcoal. Rub the wings with peanut oil and placed on the grate



Turn them after 15 minutes. When they're almost done, takes about 40 minutes with my PBC setup running at around 360 degrees, give them a bath in the glaze. Look at the color. You would think that I deep fried them.



Put them back on the grate for about 5 minutes and repeat the bath one more time. Hey look, hot dogs on there too.



Time to eat, no dipping sauce necessary, just an adult beverage.
These had a subtle sweet pineappley salty taste with a hint of heat from the chili paste.
I ended up adding about 2 tablespoons each of honey and oyster sauce and about a tablespoon of the chili paste to the pineapple puree. They have these purees at whole foods market or you can puree fresh pineapple.
FANTASTIC

[bbqoaf]

I want wings now, they look incredible. I find smoked wings have the best texture.

[Gunderich_1]

Ernest,
Thank you for that recipe. Those wings look amazing! I will be giving them a try using your instructions very soon. Wow! I love being a member of this site. I learn something every time I log on.
Regards,
Tim

[Henrik]

Killer wings right there! That drink sure provided inspiration, serving it in a jar is genius. Recipe please?

[Ernest]

Recipe for the drink? Well It came up as a necessity. See, I ran out of the twenty grand vodka.



I needed to fill up the jar so I grabbed some ginger beer and filled it. Now it's my go to cocktail

[Henrik]

...and yet again, mankind continues to evolve! . Sounds great, I'll be trying that for sure.

[Ricky Good Times]

Looks great! Both wings and cocktail. I agree with Gunder. I now have 3 or 4 wing recipes to try out. Although i like the idea of PBC over the fried.

[Ernest]

I tell what, salt the wings a day in advance, leave them uncovered, preferably raised on a cooling rack in a rimmed baking sheet. You'll never deep fry wings again.
Make sure your PBC is running hot.

[Ricky Good Times]

THanks for the tip ernest will try that.

[Charley from Tampa]

Wow. Those wings look amazing. how much salt did you use for how many wings? Did you have to poke holes in the skin?

[Ernest]

NO poking was involved,
I really do not measure salt, I go by feel. You will "feel it" when you have added enough salt,

[Huskee]

I agree. Measuring salt in this context is too...too something...I don't know. I just put it on. No one measures salt when adding it to their fries or their mashed potatoes. Not neceesary!

[Charley from Tampa]

Ha-ha. Thanks, guys. I know that salting something for taste is an art. I'm referring to a 'dry brine', so to speak. I didn't know if there was a measurement per pound.

[charchamp]

the one thing that urks me about wings is the cost, my wife and I use to purchase them for .50 cents a pound, now they want as much as breast meat. Your wings look great and sound delicious.

[Charley from Tampa]

No crap. I have noticed that too. 3.50 or so a pound??? That is crazy.

[Ernest]

I go to an Asian store for wings. $1.20 a pound
Beats buying at wingstop!!

[atlpbc]

Great looking wings. Looking forward to trying this with my PBC!

[cashelton]

Just stumbled across this doing random PBC searches, and oh my....those wings look fantastic!

Ernest, do you still use the PBC much these days?

[Ernest]

cashelton I donated my PBC a few years ago. BUT! I came across one at a store and almost bought it. I'm sure I'll get another one in the near future

[hoovarmin]

cashelton if you hadn't posted on this I probably wouldn't have seen it. Killer post - Ernest was using Gouchujang in 2014 before all the rest of us jumped on the bandwagon. Pretty cool.

[Ernest]

LOL!! I had been using Gochujang for years before this post. hoovarmin