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 Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	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. __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

10-09-2011, 05:35 PM	#2
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	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 [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

10-09-2011, 05:40 PM	#3
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	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... __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

10-09-2011, 05:43 PM	#4
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	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 [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

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	Dang Marty! Just... Dang! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

10-09-2011, 09:08 PM	#6
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Marty, that marinade looks like a winner, as does the finished chicken! Wow. And your homebuilt Santa Maria grill is a masterpiece. __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

10-09-2011, 10:12 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	That looks outstanding Marty, the wing sauce really makes sense. I never get tired of looking at that grill __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

10-10-2011, 05:56 AM	#9
Hugo Full Fledged Farker Join Date: 02-15-11 Location: Ede, The Netherlands	Wings look great and with those ingredients it must have been good! __________________ Hardeware: WGA / UDS (mini) / COS / Smokey Joe - Member of the Lowland Smokers

10-10-2011, 06:08 AM	#10
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Nice use of the Karangsari peanut sauce Marty! Phabulous! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

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	Wow, great looking wing cook. That grill has me green with envy. __________________ Rob - 26-1/2" OTG and A Clutch of BGEs

10-10-2011, 10:56 AM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	You can get Marty to build you one and we can design a backyard around it. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

10-10-2011, 11:02 AM	#13
RangerJ is one Smokin' Farker Join Date: 11-04-08 Location: Houston, Texas	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.

10-10-2011, 11:04 AM	#14
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	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 __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Chicken wing marinade experiment	cholloway	Q-talk	3	01-23-2012 03:16 PM
Habanero Death Dust Wing SUCCESS!	Redhot	Q-talk	26	10-14-2011 07:06 AM
Congrats!! a Perfect Perfect Chicken score!!	spicewine	Competition BBQ	24	09-14-2011 10:05 AM
wing marinade	rockyathabaska	Q-talk	1	04-03-2010 11:36 PM
Don Marco´s "Wing Thing" Marinade & Sauce	Don Marco	Q-talk	43	06-19-2009 06:41 AM