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View Full Version : High Plains Sunday Wings - Korean & Jamaican - Pr0n included!


ShadowDriver
06-11-2017, 07:29 PM
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.

http://i8.photobucket.com/albums/a48/marclovelace/2017-06-11%2017.17.41_zpspxsl9bot.jpg

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.

http://i8.photobucket.com/albums/a48/marclovelace/2017-06-11%2017.44.26_zpseznppqfh.jpg

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

http://i8.photobucket.com/albums/a48/marclovelace/2017-06-11%2017.23.19_zpsynkrlqih.jpg

http://i8.photobucket.com/albums/a48/marclovelace/2017-06-11%2017.43.53_zpsyhd5sms8.jpg


Plated shot for the photo finish:

http://i8.photobucket.com/albums/a48/marclovelace/2017-06-11%2017.51.03_zpsuibhs313.jpg

Stlsportster
06-11-2017, 07:30 PM
Looks fantastic. I'll take a dozen.

Stingerhook
06-11-2017, 07:35 PM
Nice combination of wings Marc.

THoey1963
06-12-2017, 06:01 PM
Nice wings there Marc. I need to make some up soon...

Militant83
06-12-2017, 08:51 PM
Looking good brother! I'm going to have to try out one of those Vortexs.

cowgirl
06-12-2017, 09:00 PM
Wow those look outstanding! Very nice, Marc!

Norm
06-12-2017, 09:09 PM
I see noting wrong with having wings on a regular basis!

Look really good Marc :)

robert-r
06-12-2017, 10:13 PM
Killer Cook.

Is CINCHOUSE related to Calipso?

Pocchampion
06-12-2017, 10:49 PM
Is your hot pepper paste gochu jang?

ShadowDriver
06-13-2017, 03:50 PM
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).

Titch
06-13-2017, 03:52 PM
Well your chook looks great, I could go some right now

BBQ Bacon
06-13-2017, 03:58 PM
Mmmmm wings!

*drool*

BillN
06-13-2017, 04:52 PM
Wings are definitely a go to food any time any place... nice job.