Searching for the perfect Habanero wing marinade

martyleach · 10-09-2011, 05:08 PM

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.

colonel00 · 10-09-2011, 05:35 PM

Thanks Marty! I picked up a pound of habs yesterday at the market and needed something to do with them. I just might have to make up some of your marinade. Sadly I am not sure when I will get to use it though. How long do you think it would hold in the fridge? Also, Why did you dust/rub before the marinade? I would think that would have "washed" much of the rub off when you remove the wings.

martyleach · 10-09-2011, 05:40 PM

Brad
A pound of Hab's?!?! Yikes!

The marinade/hot sauce has plenty of vinegar in it, so I am sure it will have a long life in the fridge.
I applied the rub prior in hopes that some of it could get in the meat prior to marinating. Why? I just love Bovine Bold...

colonel00 · 10-09-2011, 05:43 PM

Yeah, at the market it was $6/lb and I just hate to make them do complicated math if I don't buy on the priced quantities

I gotcha on the rub. I just thought it was curious. I want to give this a whirl along with Oakridge BBQ's Death Dust but I am almost scared that it will be too much. I enjoy a good heat but hate when stuff is stupid hot.

deguerre · 10-09-2011, 05:45 PM

Dang Marty! Just... Dang!

Moose · 10-09-2011, 09:08 PM

Marty, that marinade looks like a winner, as does the finished chicken! Wow.

And your homebuilt Santa Maria grill is a masterpiece.

martyleach · 10-09-2011, 10:01 PM

Quote:

Originally Posted by Moose

Marty, that marinade looks like a winner, as does the finished chicken! Wow.

And your homebuilt Santa Maria grill is a masterpiece.

Moose
Thanks. I am absolutely loving my new grill. Think'in about a suckling pig this weekend if I can find one....

landarc · 10-09-2011, 10:12 PM

That looks outstanding Marty, the wing sauce really makes sense. I never get tired of looking at that grill

Hugo · 10-10-2011, 05:56 AM

Wings look great and with those ingredients it must have been good!

Phubar · 10-10-2011, 06:08 AM

Nice use of the Karangsari peanut sauce Marty!
Phabulous!

SmokeJumper · 10-10-2011, 10:52 AM

Wow, great looking wing cook. That grill has me green with envy.

landarc · 10-10-2011, 10:56 AM

You can get Marty to build you one and we can design a backyard around it.

RangerJ · 10-10-2011, 11:02 AM

Awesome Grill and Great Looking Wings! Try some Oakridge Habanero Death Dust while its still avaiable, I'll bet a light sprinkling of that with your marinade would kick them up a notch.

silverfinger · 10-10-2011, 11:04 AM

Love the pit in the backyard!
In the 5th pic, Is that a bug on the spoon ? and did ya pull it or cook it ? lol

martyleach · 10-10-2011, 11:12 AM

Quote:

Originally Posted by silverfinger

Love the pit in the backyard!
In the 5th pic, Is that a bug on the spoon ? and did ya pull it or cook it ? lol

That really does look like a bug but it is a couple peanut pieces. I did a double take after I took the pic :)

10-09-2011, 05:08 PM	#1
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	Searching for the perfect Habanero wing marinade 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. __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

10-09-2011, 05:35 PM	#2
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	Thanks Marty! I picked up a pound of habs yesterday at the market and needed something to do with them. I just might have to make up some of your marinade. Sadly I am not sure when I will get to use it though. How long do you think it would hold in the fridge? Also, Why did you dust/rub before the marinade? I would think that would have "washed" much of the rub off when you remove the wings. __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers

10-09-2011, 05:40 PM	#3
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	Brad A pound of Hab's?!?! Yikes! The marinade/hot sauce has plenty of vinegar in it, so I am sure it will have a long life in the fridge. I applied the rub prior in hopes that some of it could get in the meat prior to marinating. Why? I just love Bovine Bold... __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

10-09-2011, 05:43 PM	#4
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	Yeah, at the market it was $6/lb and I just hate to make them do complicated math if I don't buy on the priced quantities I gotcha on the rub. I just thought it was curious. I want to give this a whirl along with Oakridge BBQ's Death Dust but I am almost scared that it will be too much. I enjoy a good heat but hate when stuff is stupid hot. __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers

10-09-2011, 05:45 PM	#5
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Dang Marty! Just... Dang! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

10-09-2011, 09:08 PM	#6
Moose Babbling Farker Join Date: 10-12-08 Location: Los Angeles, CA Downloads: 0 Uploads: 0	Marty, that marinade looks like a winner, as does the finished chicken! Wow. And your homebuilt Santa Maria grill is a masterpiece. __________________ Moose The Fun Never Stops at the BBQ Brethren Throwdowns Custom Avatars by N8 & Grillman www.mooseonfire.com FoodBBQDelicious

10-09-2011, 10:12 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	That looks outstanding Marty, the wing sauce really makes sense. I never get tired of looking at that grill __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

10-10-2011, 05:56 AM	#9
Hugo Full Fledged Farker Join Date: 02-15-11 Location: Ede, The Netherlands Downloads: 0 Uploads: 0	Wings look great and with those ingredients it must have been good! __________________ Actual name: Hugo WGA / UDS (mini) / COS / Smokey Joe Member of the [URL="http://lowlandsmokers.blogspot.com"]Lowland Smokers[/URL] - Dutch BBQ Champion 2011 - [URL]http://www.true2bbq.nl[/URL] -

10-10-2011, 06:08 AM	#10
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Nice use of the Karangsari peanut sauce Marty! Phabulous! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

10-10-2011, 10:52 AM	#11
SmokeJumper is One Chatty Farker Join Date: 04-14-10 Location: San Francisco, CA and Phu Quoc Island Vietnam Downloads: 0 Uploads: 0	Wow, great looking wing cook. That grill has me green with envy. __________________ Rob 26-1/2" OTG, A Clutch of BGEs, Hole in the Ground Brick Fire Pit Second recipient of the Aussie Lamb Farker's (ALF) Award. EAT MOЯ LAMB!! Got crabs with SmokinAussie! Demented Architect of The MOINK Ball Timpano and Tower of Funnel (ToFu)

10-10-2011, 10:56 AM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	You can get Marty to build you one and we can design a backyard around it. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

10-10-2011, 11:02 AM	#13
RangerJ is one Smokin' Farker Join Date: 11-04-08 Location: Houston, Texas Downloads: 0 Uploads: 0	Awesome Grill and Great Looking Wings! Try some Oakridge Habanero Death Dust while its still avaiable, I'll bet a light sprinkling of that with your marinade would kick them up a notch. __________________ www.pappacharliesbbq.com Cooking on a Baby J by Jambo Are You Ready to Throwdown?

10-10-2011, 11:04 AM	#14
silverfinger is One Chatty Farker Join Date: 08-02-10 Location: Torrance California Downloads: 0 Uploads: 0	Love the pit in the backyard! In the 5th pic, Is that a bug on the spoon ? and did ya pull it or cook it ? lol __________________ I woke up to the smell of BBQ and I said to myself, self, This Is Going To Be A Good Day! Winner of the 1st annual BBQ Brethren Beard War! 50 year Old Imperial Kamado with ears. Another old Kamado. Size #3. 22" fire pit with Weber lid. Nothing like a big fire after dinner. Weber gasser with side burner, silver. 22" Weber Kettle Gold. 14" Smokey Joe Silver. BLACK THERMAPENYes, It's FAST.

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