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Chicken wing ideas?

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  • Huskee
    commented on 's reply
    Thanks Papa Bob. Welcome back, hope you're doing well!

  • Huskee
    commented on 's reply
    Thanks for the tip Halldawg! I need to pick up some orange wood, it's one of the few left I haven't tried out.

    When you get a minute, head over to the Introduce Yourself channel and give us a bio about yourself...and welcome to The Pit!

  • Papa Bob
    replied
    try this for the little people dry brine than fry or bake until crispy than let them dunk my grand kids love this
    Applesauce Barbeque Sauce
    Applesauce gives this sauce a nice texture that coats well on meat. It has a sweet spicy, flavor that is excellent on chicken or pork. It may also be canned in sterile containers for later use, or for giving as gifts. Prep Time: approx. 10 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 30 Minutes. Makes 3.5 cups (28 servings)

    1 cup applesauce 1/2 teaspoon ground black pepper
    ½ cup ketchup 1/2 teaspoon paprika
    2 cups brown sugar ½ teaspoon granulated garlic
    6 tablespoons lemon juice ½ teaspoon ground cinnamon
    In a medium saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, ground black pepper, paprika, garlic powder, cinnamon, and onion powder. Stirring frequently, bring mixture to a boil. Remove from heat and use to baste the meat of your choice.

    Papa bobs notes
    Replace the applesauce with raspberry puree, cherry puree mango puree (raspberry and cherry works well) a really good dipping sauce for chicken fingers


    add a chili pepper while simmering for the adult version, jalapeño, habanero what ever floats your boat I usually will take a fresh pepper and slit from tip to almost the stem end like a X than let it float for as long as you like than take it out or mince and leave it in wht ever your heat level is
    Last edited by Papa Bob; November 14, 2014, 03:47 PM.

    Leave a comment:


  • smarkley
    replied
    I really like Meathead's recipe FWIW >> Buffalo Wings On The Grill

    http://amazingribs.com/recipes/chick...the_grill.html

    the DC Mumbo Sauce rawks!

    Leave a comment:


  • Halldawg
    replied
    Fish and Fowl rub from Everglades is great. Did some last night. Just coat them and smoke in orange wood.

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  • The Burn
    replied
    I think Huli-Huli sauce would make great wings - they're on my list.

    Leave a comment:


  • Beefchop
    replied
    Try soaking them for 2-6 hours in a simple marinade made with Italian dressing (that oily kind you buy in a clear plastic bottle) with a 1/4 cup of hot sauce. Marinade + wings + zip lock. Works great with thighs too. I love these when cooked on indirect heat on a charcoal grill. We do them this way at our hunt camp and they have a lot of flavor, but are mild enough for kids!
    Last edited by Beefchop; October 29, 2014, 05:57 PM. Reason: PS I I just put them in a large zip lock with the marinade in my fridge.

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  • Ernest
    replied
    I've done them with Sriracha, works perfectly.

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  • Deuce
    replied
    It must be wing day, I'm doing some also. I'm just using something I have on hand that we love on shrimp, some Island wood fire grill marinade from Grill Mates. Will definitely be trying the sauce by Ernest next time with some srirachi.

    Leave a comment:


  • grantw
    replied
    Last wings i made i hit them with slap yo mama and thats it. They were good

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  • Ernest
    replied
    Try this sauce apply when wings are done, dunk em and back on for quick caramelization. Ingredients are estimates.
    • 1/3 cup maple syrup
    • 1/4 cup Dijon Mustard
    • 2 tablespoons whole grain mustard
    • 1 tablespoon cider vinegar
    • 1 teaspoon soy sauce
    • Harissa sauce or any hot sauce or skip if cooking for kids

    Leave a comment:


  • bbqoaf
    replied
    MH's kalbi marinade is great on wings http://amazingribs.com/recipes/beef/...beef_ribs.html

    Leave a comment:


  • Jon Solberg
    replied
    Light, cinnamon comes thru strong. Just like another seasoning sprinkle on. I dont per mix them so I dont have a good ratio. just light on both.

    No dry brine but I do think it would be better if I did dry brine. Its normally a spur of the moment thing.

    Leave a comment:


  • Huskee
    replied
    Originally posted by Jon View Post
    I love wings.

    This sounds a bit odd but I do this for the GF a lot.

    Salt

    Cinnamon
    Ginger
    So you dry brine, then just sprinkle on unsweetened cinnamon (I assume) and ginger as you would any seasoning? Heavy? Light?

    Leave a comment:


  • Jon Solberg
    replied
    I love wings.

    This sounds a bit odd but I do this for the GF a lot.

    Salt

    Cinnamon
    Ginger

    Sometimes a touch of white sugar.
    Last edited by Jon Solberg; October 29, 2014, 09:17 AM.

    Leave a comment:

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