martyleach
Quintessential Chatty Farker
So, I got a wild hair and decided to make a Habanero wing marinade with the flavors that I like. It came out really good. When you taste the marinade the first flavor you get is citrus, then sweet, then peppers, then a hint of peanuts. I like it!
First, I got thrown out of the house because of the strong odor of cooking Hab's. To the shop I go, but that's OK...
So, I used 8 Habaneros, white vinegar, Red Boat fish sauce, Turbinado brown sugar, Karangsari (Indonesian peanut based sauce) thanks to Phu and Padawan, Ground dried Chiles de Arboles and Ground dried Ancho chili powder
The ingredients in the Karangsari
OK, to make the marinade you will need the following:
2T ground dried chiles de arboles
2T Ancho chili powder
2Cups white vinegar
1/2-1 block of Karansari (you can sub ground peanuts and peanut oil)
1 Cup Turbinado brown sugar
8 Fresh Habaneros
1-1/2 T Red Boat Fish Sauce
Add 1-1/2 qts water to a 2-1/2 qt saucepan. Place on high heat to boil. To that add 8 Habaneros that have had the tops cut off. Boil for 1/2 hour. Then add 1 Cup of Vinegar, 1T of Fish Sauce and the rest of the ingredients. Keep adding water and vinegar while the "Witch's Brew" continues to boil. After 45-50 minutes the Habaneros will be falling apart. Add the rest of the Fish Sauce, mix and remove from heat.
When it has cooled enough, run the entire pot of marinade in a blender until the Hab's and seed are completely chopped up.
So, to make the wings, I first dusted them with Bovine Bold then marinated them (I used the Foodsaver vacuum marinade feature) with the Hab sauce.
Since this was a trial and the wife doesn't like spicey, I also made a batch of Teriyaki wings...
Here we are on the Performer with the wings almost done. Teriyaki on left, Habs on right. I mopped these every 30 minutes and cooked them at 325-350 for about 3 hours. Pile them high and knock down and repile every 30 minutes per Groundhog66
I was also going to grill some asparagus and heat up some garlic bread so decided to fire up the Santa Maria grill.
And there you have it. Before I could take a decent pic of the result, most were eaten.
This is one of the Hab wings.
These were IMO really good and met my objective. Not too hot but lots of flavor. I stopped mopping the Habanero wings for the last hour of cooking and misted with EVOO instead. I was worried about them getting too hot. Next time I mop to the end.
First, I got thrown out of the house because of the strong odor of cooking Hab's. To the shop I go, but that's OK...
So, I used 8 Habaneros, white vinegar, Red Boat fish sauce, Turbinado brown sugar, Karangsari (Indonesian peanut based sauce) thanks to Phu and Padawan, Ground dried Chiles de Arboles and Ground dried Ancho chili powder
The ingredients in the Karangsari
OK, to make the marinade you will need the following:
2T ground dried chiles de arboles
2T Ancho chili powder
2Cups white vinegar
1/2-1 block of Karansari (you can sub ground peanuts and peanut oil)
1 Cup Turbinado brown sugar
8 Fresh Habaneros
1-1/2 T Red Boat Fish Sauce
Add 1-1/2 qts water to a 2-1/2 qt saucepan. Place on high heat to boil. To that add 8 Habaneros that have had the tops cut off. Boil for 1/2 hour. Then add 1 Cup of Vinegar, 1T of Fish Sauce and the rest of the ingredients. Keep adding water and vinegar while the "Witch's Brew" continues to boil. After 45-50 minutes the Habaneros will be falling apart. Add the rest of the Fish Sauce, mix and remove from heat.
When it has cooled enough, run the entire pot of marinade in a blender until the Hab's and seed are completely chopped up.
So, to make the wings, I first dusted them with Bovine Bold then marinated them (I used the Foodsaver vacuum marinade feature) with the Hab sauce.
Since this was a trial and the wife doesn't like spicey, I also made a batch of Teriyaki wings...
Here we are on the Performer with the wings almost done. Teriyaki on left, Habs on right. I mopped these every 30 minutes and cooked them at 325-350 for about 3 hours. Pile them high and knock down and repile every 30 minutes per Groundhog66
I was also going to grill some asparagus and heat up some garlic bread so decided to fire up the Santa Maria grill.
And there you have it. Before I could take a decent pic of the result, most were eaten.
This is one of the Hab wings.
These were IMO really good and met my objective. Not too hot but lots of flavor. I stopped mopping the Habanero wings for the last hour of cooking and misted with EVOO instead. I was worried about them getting too hot. Next time I mop to the end.
