dwfisk
Quintessential Chatty Farker
Guys were home alone last night watching football, so what better than wings, actually all drumettes. Part of the theme here is to get rid of some stuff in the fridge so....we had some leftover buttermilk from some recent baking so I marinated to chicken overnight, took them out of the buttermilk and onto a rack with some Plowboys Yardbird and a light dusting of Oakridge BBQ's Habanero Death Dust and let them set up & dry in the fridge for the afternoon. Then onto the 26.75 OGT at 325*-350*, indirect with some Stubbs & hickory chunks.
After an hour I dunked them in a glaze made from stuff on hand in the refrigerator & pantry. Not really a recipe, but here is what I think went into it.
About 1-3 to 1/2 cup each honey, sriracha, hoisin & brown sugar heated in a sauce pan.
Back in the cooker for another 15 minutes, then another dunk in the glaze and back in for a final 15 minutes (1 hour 30 minutes total cook time).
Added some fries and a side salad.
Chicken was done just right, hot but still moist. The combination of the rubs and the glaze were great, spicey but not the kind that smacks you in the face, more like the heat & sweet that sneaks up on you. And the hoisin added a nice flavor all its own. Definitely a do over combination.
Thanks for lookin.
After an hour I dunked them in a glaze made from stuff on hand in the refrigerator & pantry. Not really a recipe, but here is what I think went into it.
About 1-3 to 1/2 cup each honey, sriracha, hoisin & brown sugar heated in a sauce pan.
Back in the cooker for another 15 minutes, then another dunk in the glaze and back in for a final 15 minutes (1 hour 30 minutes total cook time).
Added some fries and a side salad.
Chicken was done just right, hot but still moist. The combination of the rubs and the glaze were great, spicey but not the kind that smacks you in the face, more like the heat & sweet that sneaks up on you. And the hoisin added a nice flavor all its own. Definitely a do over combination.
Thanks for lookin.
