| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | 1 | servings | ||
INGREDIENTS
| 5 | lb | Wings; cut into pieces |
| 1/3 | c | Kosher salt |
| 1/3 | c | Brown sugar |
| 7 | Cloves of garlic; crushed | |
| 1/2 | Finely minced onion | |
| 2 | ts | Ancho or guajullo pepper |
| 1 | ts | Cayenne |
| 3 | oz | Louisiana style hot sauce |
| 2 | oz | Soy sauce |
| 3 | oz | Oil |
| 3 | tb | Finely minced fresh herbs; (whatever is available in your garden at the moment is fine) |
INSTRUCTIONS
Smoke until the juices run clear. My brines are typically a variation of the O'Reilly's brine found in the FAQ. All ingredient measurements are based on one (1) Gallon of water. My wife makes a killer teriyaki wing, she makes it in the broiler or I grill them on the charcoal Weber, I imagine they would be excellent smoked. I don't have the exact recipe at the moment. It is basically brown sugar, soy, garlic, Asian style sesame oil (a little sesame oil goes a long way) and green onions. Just before grilling or smoking generously sprinkle sesame seeds on the wings. Posted to bbq-digest by Gary Wiviott <gwiv@enteract.com> on Jul 31, 1999, converted by MM_Buster v2.0l.
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