sfdrew28 Posted February 3, 2018 Report Share Posted February 3, 2018 Just wanted a quick an easy cook. Marinated the wings for about four hours, indirect heat for thirty minutes with two basting, and about four minutes on the lower level to crisp the skin. Just served with a simple salad. My toddler who loves any meat on a bone ate two wings clean. Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 3, 2018 Report Share Posted February 3, 2018 Very tasty wings and I see you are raising the young one properly. 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted February 3, 2018 Report Share Posted February 3, 2018 Nice! Quote Link to comment Share on other sites More sharing options...
Grant Posted February 3, 2018 Report Share Posted February 3, 2018 Looks good! Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted February 3, 2018 Report Share Posted February 3, 2018 Yum they look delicious Quote Link to comment Share on other sites More sharing options...
tekobo Posted February 3, 2018 Report Share Posted February 3, 2018 Your daughter will live a happy life. I think the best meat is found close to the bone. Those wings look great. Quote Link to comment Share on other sites More sharing options...
Tyrus Posted February 3, 2018 Report Share Posted February 3, 2018 Look good, did you make the dry rub? They had to be yum cause your toddler had two. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 4, 2018 Report Share Posted February 4, 2018 Details, details, details - recipe, please! Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted February 4, 2018 Author Report Share Posted February 4, 2018 No rub Tyrus. I did a marinade and followed this recipe. http://www.seriouseats.com/amp/recipes/2017/08/hawaiian-huli-huli-grilled-chicken-wings-recipe.html I would say no need for so much sugar and at a minimum double the siracha if not triple or more. None of the siracha came through. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Tyrus Posted February 4, 2018 Report Share Posted February 4, 2018 Used the cayenne myself, just enough to warm the lips Quote Link to comment Share on other sites More sharing options...
tony b Posted February 4, 2018 Report Share Posted February 4, 2018 A fan of these guys that I stumbled upon on Kickstarter. I have tried all their hot sauces and the BBQ sauce. Would be right up your alley for making the Huli-Huli chicken. https://adoboloco.com/shop/pineapple-habanero-hot-sauce/ Quote Link to comment Share on other sites More sharing options...
Tyrus Posted February 6, 2018 Report Share Posted February 6, 2018 On 2/4/2018 at 11:03 AM, tony b said: A fan of these guys that I stumbled upon on Kickstarter. I have tried all their hot sauces and the BBQ sauce. Would be right up your alley for making the Huli-Huli chicken. https://adoboloco.com/shop/pineapple-habanero-hot-sauce/ Those look good but I think the Habanero experience can sit on the backburner for now. What do you think of John Henry's dry spice rubs either Peach or Pecan. Thought I remember catching a glimpse of one sitting in your spice area on a earlier post. Thanks Quote Link to comment Share on other sites More sharing options...
tony b Posted February 6, 2018 Report Share Posted February 6, 2018 I have a peach brandy rub that ckreef sent me, but it's not from John Henry, but Welch's Country Smokehouse. It's a nice rub. I've not tried any of the John Henry's stuff yet. http://welchscountrysmokehouse.com/product/peach-brandy-bbq-rub/ And, believe it or not, the Pineapple Habanero sauce isn't that hot, especially if you mixed it in that huli-huli chicken marinade. Quote Link to comment Share on other sites More sharing options...
