| 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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