There are a couple TD's running right now, one is Wings, and the other is Tacos. Hmmm... could I combine both into one cook? Wings have bones, Tacos don’t....
Started by getting a package of whole wings...
Time to start deboning them...
Drumette free...
Bones out...
Six deboned. That took a while. And there was one other that the skin either tore or I cut it. Deboned it the rest of the way and just cut the tip off. I'll just make the rest as regular wings.
Stuffing it with some Bacon Jalapeno Cheddar Cheeseball.
One stuffed.
Toothpicks to try to seal the end.
Six done.
Now to rub them down with a little Olive Oil and HDD...
Vacuum sealed the stuffed wings.
And the regular wings, and into the fridge.
WSCG with the Slow and Sear are coming up to 350*, on to a rack to make it easier to put on and take off.
Made some fresh Pico de Gallo.
On the grill...
Almost done. Looks like I overfilled a couple. Woops...
Done...
All melty...
I present to you a Chicken Wing taco with more Cheddar and some Pico.
Pretty.
Regular plate after the taco.
Some pretty closeups.
And of course, my wife, the photographer of the family, took a better picture of her plate.
Ok, these were... alright. A LOT of work to debone them. If you are interested, there are a lot of YouTube videos if you search for "debone chicken wing". Sounds like it is a delicacy in other parts of the world.
I also didn't care for the warmed jalapeno taste. I like fresh, I like pickled, I love grilled Jalapeno Poppers. But, this was in between those, and the flavor was just different. I'm thinking if I ever decide to do this again, I might just make grilled Jalapeno Poppers, debone the wings, stuff the whole thing in there, and grill them.
Started by getting a package of whole wings...
Time to start deboning them...
Drumette free...
Bones out...
Six deboned. That took a while. And there was one other that the skin either tore or I cut it. Deboned it the rest of the way and just cut the tip off. I'll just make the rest as regular wings.
Stuffing it with some Bacon Jalapeno Cheddar Cheeseball.
One stuffed.
Toothpicks to try to seal the end.
Six done.
Now to rub them down with a little Olive Oil and HDD...
Vacuum sealed the stuffed wings.
And the regular wings, and into the fridge.
WSCG with the Slow and Sear are coming up to 350*, on to a rack to make it easier to put on and take off.
Made some fresh Pico de Gallo.
On the grill...
Almost done. Looks like I overfilled a couple. Woops...
Done...
All melty...
I present to you a Chicken Wing taco with more Cheddar and some Pico.
Pretty.
Regular plate after the taco.
Some pretty closeups.
And of course, my wife, the photographer of the family, took a better picture of her plate.
Ok, these were... alright. A LOT of work to debone them. If you are interested, there are a lot of YouTube videos if you search for "debone chicken wing". Sounds like it is a delicacy in other parts of the world.
I also didn't care for the warmed jalapeno taste. I like fresh, I like pickled, I love grilled Jalapeno Poppers. But, this was in between those, and the flavor was just different. I'm thinking if I ever decide to do this again, I might just make grilled Jalapeno Poppers, debone the wings, stuff the whole thing in there, and grill them.
. Would most definitely eat that!
