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Griffin
BBQ Pro
Joined: 02 Nov 2006
Posts: 731
Location: Dallas, Texas
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 Posted: Mon May 21 12 2:10 pm Post subject: Spicy Ginger Teriyaki Wings and Buffalo Wings |
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I decided that Saturday I was going to relax, grill up some wings, drink some beer and watch my Spurs play. The only thing to do was figure out what kind of wings. I'd been seeing a few comments about Cazzy's Spicy Ginger Teriyaki Wings on the Egghead forum that he made at the Salado Eggfest and they sounded pretty good. But I also like some variety, so I decided to go half Teriyaki and half Buffalo Wings.
On the Egg, indirect about 375-400 (I can't member where I had them now)
Halfway done
Done
Plated up
Wings turned out pretty good, although I didn't think the Spicy Teriyaki ones were very spicy at all. They were sticky and sweet and flavorful, but next time I'll up the heat. Buffalo wings, as always, were pretty darned tasty. All in all a great Saturday.
Posted up the directions and details HERE if you are interested.
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Skidder
BBQ Super Pro
Joined: 10 Feb 2008
Posts: 1717
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| Posted: Fri May 25 12 9:02 am Post subject: |
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| Both look fantastic to me. |
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Big Bears BBQ
BBQ Super Pro
Joined: 25 Jul 2008
Posts: 1159
Location: Hillsdale,Mich.
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| Posted: Sat May 26 12 2:24 am Post subject: |
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| Great looking plate of wings .... |
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brdprey
Newbie
Joined: 23 Sep 2010
Posts: 68
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| Posted: Wed Jul 18 12 9:40 pm Post subject: wings |
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| yummmmmmy you have my attention |
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JACKY
BBQ Fan
Joined: 27 Mar 2009
Posts: 155
Location: Rocky Mount, NC
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| Posted: Thu Jul 26 12 4:39 pm Post subject: |
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| fed-x me some / looks great |
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YODQ4U
BBQ Fan
Joined: 27 Aug 2009
Posts: 118
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| Posted: Tue Jul 31 12 2:13 am Post subject: |
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| Griffin, I've been using a mixture of half BBQ sauce and half franks hot sauce. This mixture is a great taste of BBQ and some heat. BTW those wings look good to me. |
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Changeling
BBQ Fan
Joined: 02 Sep 2012
Posts: 237
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| Posted: Sat Nov 24 12 7:09 pm Post subject: |
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| Hi Griffin, posting the recipes would really be a nice touch. |
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GF
BBQ Super Pro
Joined: 30 Apr 2011
Posts: 2524
Location: Greenwich, CT.
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| Posted: Sun Nov 25 12 12:30 pm Post subject: |
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| Changeling wrote: | | Hi Griffin, posting the recipes would really be a nice touch. |
Changeling, Griffin has a link in his original post. There is also a link to his blog which has detailed ingredients and directions. 
Griffin, those wings look great, nice cook.  |
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Griffin
BBQ Pro
Joined: 02 Nov 2006
Posts: 731
Location: Dallas, Texas
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| Posted: Tue Nov 27 12 5:46 pm Post subject: |
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| Changeling wrote: | | Hi Griffin, posting the recipes would really be a nice touch. |
Sorry Changeling. That was an older post. I've started posting the recipes I use below my cooks since then.
Spicy Ginger Teriyaki Wings (Submitted by Cazzy)
Ingredients needed
Chicken wings (whole or cut to flappers and drumettes)
1 cup soy sauce (low sodium)
1 cup brown sugar
1/2 cup Mirin Rice Wine
1 tbsp fresh ginger root (peeled and grated)
1 tsp chili flakes (I opted for 2 tbps of chili garlic sauce and a coupla heaping squirts of Sriracha instead)
*I use this as a base and multiply quantities based on need.
Making Spicy Ginger Teriyaki Sauce
In a sauce pan…bring soy, brown sugar and mirin rice wine to a boil and leave on heat till brown sugar has dissolved. Stir regularly and throughout after boil to avoid scorching. Low heat and add ginger and chili flakes. Simmer for 10 min while stirring regularly. Remove from heat and refrigerate.
Marination
Marinate wings for 24 hours in chilled marinade prior to cook (the chili flakes will rise to the top so shake it up). I use a gallon bag to marinate because I like to lay bag flat and flip after 12 hours. (Note: due to time constraints, I was only able to marinate for 16 hours, Cazzy said a shorter marinate would probably be fine and it was)
Cook
Fire up egg and stabilize at 375-400. I use an adjustable rig with a 16″ drip pan and cook above the felt line. Place drumettes on outside and flappers in the middle because it will be hotter on the outside due to the drip pan.
This is the anal part but I find it really makes the wings tacky and layers the flavor. At 5 min, I baste with marinade, then again at 10 min. At 15, I flip and baste and then baste again at 20 min. This process is why I use a drip pan cause the marinade will make your lump smoke a undesirable taste into the wings. Your wings will be at about 145-150 and should really start having a beautiful brownish red color. Remove at 165…I check each one then remove. Some may go over a lil but no worry…as you know, our eggs are very forgiving. (One thing Cazzy did not mention, and I don’t know if he does or does not do it, but if I am going to use and marinade as a sauce that raw chicken has been in, I like to bring it to a boil for a good 5-10 minutes before hand for safety reasons)
Using different soy sauces will change the flavor a tad and you can reduce/increase ginger and chili flakes based on preference.
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