Oh, what the fark, I'm going to eat wings anyway, so why not make throwdown wings. Do I get extra points for making my throwdown entry in 110 degree heat?
I didn't think so.
I eat a lot of chicken wings. I average one night a week eating wings. They are cheap, relatively healthy, and are a blank canvas for flavor. So, the wing throwdown just kind of fell into my lap. After all, I am going tomake them, anyway, so why not take a shot at the gold.
I like my wings hot, but not over the top hot. I like my wings with something fired on the side. Often, homemade French fries or potato chips.
Tonight, I went with with wings and fried pickles, a Hoot#%&'s combo that I like served by girls in short-shorts and tank tops, but like better when the food actually tastes good.
I marinaded my wings, with the wing tips cut off, in Stubbs Chicken Marinade, because I have been wanting to try it for a long time. I used sprinkle of my favorite homemade rub, a mixture of k-salt, black pepper and cayenne pepper to season them, and cooked them over indirect heat on the 18.5 OTS.
I simmered the marinade to the boiling point, to kill off any bacteria, and used that as a basting liquid during the cook.
While that was cooking, I heated up some canola oil, and towel dried some dill pickle chips, and shook them up in a bag of flour, with black and cayenne pepper. I deep fried the pickles until golden brown.
When the wings were done I plated them with a dipping sauce on the side, which was a mixture of Sweet Baby Rays and Srirracha (cock sauce) -- one of my favorite sweet and hot blends -- plus just a touch of apple cider vinegar, for a tangy edge like you would normally get with Buffalo wings.
So, here you have it -- my sweet-hot-tangy wings and crispy fried pickles. They turned out great. The pickles were some of my best -- crunchy and delicious. Trust me. :becky:
CD