The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 06-11-2017, 07:29 PM   #1
ShadowDriver
Babbling Farker

 
ShadowDriver's Avatar
 
Join Date: 11-29-12
Location: Clovis, NM
Default High Plains Sunday Wings - Korean & Jamaican - Pr0n included!

I get the feeling that gtr and I have a problem. We're both addicted to good quality chicken wings... or so I've read. There's hardly a weekend (usually Sunday night) that goes by that I don't grill up some bird.

1/2 dusted with S & P and the other 1/2 dusted with Wicken Yanks Wings Dry Rub: Thanks to some kind, anonymous Brethren, the Vortex continues to provide some intense indirect heat to crisp these babies up. Oh, and that's a bit of pecan over the top of the Vortex.



This weekend, we decided to whip up a couple of flavors that we haven't had in a while: Jamaican Jerk and Korean Kimchi.

I can't get CINCHOUSE to share her Jamaican Jerk recipe... sorry. It's not going to happen. That said, it's amazing with a squeeze of fresh lime.



Kimchi Wings Recipe

Salt & Pepper your chicken wings - cook 'em on the kettle at high heat (seriously, at least 350-400F for crispiness).

Please note, I typically double the sauce below... heck, triple it. It's good.
Meanwhile, combine these in a pan. Melt the butter, then sweat/sautee the garlic and ginger a minute.

1 tablespoon butter
1 teaspoon garlic, minced
1 teaspoon ginger,

Add the following, stir a bit to combine, then turn down the heat (or off) until your wings are done. Taste it to make sure you're happy. I usually end up adding some more pepper paste and garlic.

1 tablespoon hot pepper paste
1 teaspoon sugar
1 tablespoon rice wine vinegar
1/4 teaspoon sesame oil

(Turn the heat back on)
Toss (gently, as to keep the sauce in the pan) the chicken wings in the sauce to coat.

sesame seeds,
garnish scallions, garnish






Plated shot for the photo finish:

__________________
Hardware - OK Joe Longhorn, Weber 22.5 Kettle
Wicken Yanks - http://www.facebook.com/WickenYanks
ShadowDriver is offline   Reply With Quote


1 members found this post helpful.
Old 06-11-2017, 07:30 PM   #2
Stlsportster
is One Chatty Farker


 
Stlsportster's Avatar
 
Join Date: 08-09-16
Location: STL
Default

Looks fantastic. I'll take a dozen.
__________________
Lang 36 Deluxe
Pit Barrel Cooker
Weber MasterTouch 22.5
Traeger Junior 055 (former owner)
Char-Broil Gasser
Thermopop Red
Maverick ET733

Brisket is sacred, don't **** with brisket!

On a foggy day with stick burners in front of businesses and at houses burping Mesquite, Pecan, and Oak- the thin blue laying hazily near the ground- outstanding. - 16Adams
Stlsportster is online now   Reply With Quote


Thanks from:--->
Old 06-11-2017, 07:35 PM   #3
Stingerhook
Quintessential Chatty Farker

 
Stingerhook's Avatar
 
Join Date: 02-13-12
Location: SE Florida
Default

Nice combination of wings Marc.
__________________
Marty

UDS now resurrected, Weber Smoke N Grill, Bass Pro Water Smoker, Square Chicken Cooker, Green 22" Kettle, Stainless ECB, Stok Tower Grill & Barrel Grill, Stealth WSM 18"
Stingerhook is online now   Reply With Quote


Thanks from:--->
Old 06-12-2017, 06:01 PM   #4
THoey1963
somebody shut me the fark up.

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Default

Nice wings there Marc. I need to make some up soon...
__________________
Terry - There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :)

Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle

WSCG Review HERE. WSM Mods HERE. My Brisket Guide HERE.
THoey1963 is offline   Reply With Quote


Old 06-12-2017, 08:51 PM   #5
Militant83
is one Smokin' Farker

 
Militant83's Avatar
 
Join Date: 05-05-11
Location: Circleville, OH
Default

Looking good brother! I'm going to have to try out one of those Vortexs.
__________________
T&K Smokers small gravity fed
250 gal drum cooker
Weber OTG
Covert Black Thermapen
CyberQ Cloud
Instagram- MilitantQ
Militant83 is offline   Reply With Quote


Old 06-12-2017, 09:00 PM   #6
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Default

Wow those look outstanding! Very nice, Marc!
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Thanks from:--->
Old 06-12-2017, 09:09 PM   #7
Norm
Babbling Farker

 
Norm's Avatar
 
Join Date: 02-22-10
Location: Union, IA
Default

I see noting wrong with having wings on a regular basis!

Look really good Marc :)
__________________
XL & Lg BGE
Weber Kettles
Red Spicewine
White Thermapen
Blackstone Pizza Oven
Blackstone 36" Griddle
Norm is online now   Reply With Quote


Thanks from:--->
Old 06-12-2017, 10:13 PM   #8
robert-r
is One Chatty Farker
 
Join Date: 03-29-15
Location: AntHome 92025
Default

Killer Cook.

Is CINCHOUSE related to Calipso?
__________________
18.5/14.5 WSMs, 26.5 XL, 22.5 Performer, JJ & SJ Kettles, OKJ Highland, Genesis 330
robert-r is offline   Reply With Quote


Old 06-12-2017, 10:49 PM   #9
Pocchampion
Full Fledged Farker

 
Pocchampion's Avatar
 
Join Date: 04-27-13
Location: Sugar Land, Texas
Default

Is your hot pepper paste gochu jang?
__________________
26 OTG, 22 WSM, mini WSM, Weber Gasser, Jumbo Joe,
Blackstone 36 griddle, Akorn, PBC, Weber Performer
Pocchampion is offline   Reply With Quote


Old 06-13-2017, 03:50 PM   #10
ShadowDriver
Babbling Farker

 
ShadowDriver's Avatar
 
Join Date: 11-29-12
Location: Clovis, NM
Default

Quote:
Originally Posted by Pocchampion View Post
Is your hot pepper paste gochu jang?
When I can find it, yes.

When I can't, I also enjoy some Sambal Olek (though, it's a different flavor).
__________________
Hardware - OK Joe Longhorn, Weber 22.5 Kettle
Wicken Yanks - http://www.facebook.com/WickenYanks
ShadowDriver is offline   Reply With Quote


Old 06-13-2017, 03:52 PM   #11
Titch
somebody shut me the fark up.

 
Titch's Avatar
 
Join Date: 11-17-12
Location: South East Victoria Australia
Default

Well your chook looks great, I could go some right now
__________________
I will never be over the hill,I'm too darn tired to climb it.(Daffy Duck)
Unofficial Vegemite Sponsor.
Don't send the Foster's, it's a Federal crime(IamMadMan)

A Brethren formerly known as....AussieTitch
Titch is online now   Reply With Quote


Old 06-13-2017, 03:58 PM   #12
BBQ Bacon
is one Smokin' Farker
 
BBQ Bacon's Avatar
 
Join Date: 09-22-11
Location: Calgary, Alberta
Default

Mmmmm wings!

*drool*
__________________
Did someone say Bacon?
18.5" Weber Smokey Mountain Cooker.
thecanuckfoodie.wordpress.com/

Black Thermopen <- the colour of speed!
BBQ Bacon is offline   Reply With Quote


Old 06-13-2017, 04:52 PM   #13
BillN
Babbling Farker

 
BillN's Avatar
 
Join Date: 03-14-16
Location: St David, Az.
Default

Wings are definitely a go to food any time any place... nice job.
__________________
Bill, from Cochise County Arizona
LSG 24 X 36 Horizonatal Offset w/warming oven
BillN is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 06:34 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts