Let's Talk BBQ
Recipes => Recipes => Poultry => Topic started by: Tinnmel on March 10, 2013, 11:24:51 PM
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Jaxon turned me on to a recipe posted on CharBroil Live for orange soda hotwings. I didn't make wings, but used the recipe on some legs and quarters. The sauce is good stuff. I didn't think it was overly hot, but my wife did complain about the heat. But she does that a lot.
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Post recipe here to please! TY! Looks great!
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Beautiful color on the bird.
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Here is the recipe as listed on CharBroil Live. You probably don't need the directions on cooking the wings. The sauce is what you're looking for. It's easy. I was able to do it.
Orange Soda Hot Wings
Rating: 4
Prep Time: 30 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 45 minutes
Yield: 4
Serving Size: 3 Wings
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Ingredients
1 dozen large chicken wings
salt and black pepper
1/4 cup butter, melted and reserved for the cooking process
3/4 cup orange soda
1/4 cup hot sauce
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
1 teaspoon Chinese five spice powder
2 tablespoon butter
Instructions
Take the wings and lay them out on a platter and give each side a liberal coating of salt and black pepper.
Melt ΒΌ cup of butter and then head out to the grill.
Prepare the grill for two zone grilling with charcoal and smoke wood on one side (in this case the left) and wings on the right.
We used pear wood for this smoke. Internal target temp for the grill is 250.
After 15 minutes in the smoke, brush the wings with the melted butter on both sides. This will help the skin to become tight, brown and crisp. Leave them in the smoke for another 45 minutes. In the mean time, head inside to make the sauce with the remaining ingredients.
Combine the orange soda, hot sauce, ginger, garlic, Chinese five spice, 2 tablespoons of butter in sauce pan and reduce until the sauce is syrupy.
After a total of 60 minutes on the side with the smoke the chicken wings should start to brown nicely.
Now that the wings have been imbued with that wonderful pear smoke, place them directly over the coals and hit them with another slather of butter, but be sure to use a long basting brush as the butter is very flammable.
After the skin has firmed up on both sides, liberally apply the orange soda hot sauce to both sides.
Once they are sauced, move the grilled chicken wings back over the side with no heat and close the lid to allow the sauce to thicken and caramelize for 10-15 minutes and serve.
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Nice!
Gonna try that one for sure........
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Interesting... might have to try this one out.
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Sounds good -- I'm gonna' give it a shot on my next wing batch. Some of the heat is likely coming from the ginger.
Hub
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Great looking chicken TinMel and Thank you for the receipt Jaxon :)
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For the sissies I make that mix using Tapatio Hot Sauce, a very mild but full of flavor addition. I like the heat, but when cooking for a crowd I tone it down a bit.
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glad to see this recipe was pre-Tendarub ;D That chix looks great and I bet was real tasty.............
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glad to see this recipe was pre-Tendarub ;D That chix looks great and I bet was real tasty.............
I am sure Dr.Oz and Dr.Phil both recommend and use Patent Pending TendaRub ;)
Uh oh what have I just done ???
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Great looking plate! I've gotta try this one too.
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glad to see this recipe was pre-Tendarub ;D That chix looks great and I bet was real tasty.............
I am sure Dr.Oz and Dr.Phil both recommend and use Patent Pending TendaRub ;)
Uh oh what have I just done ???
Don't make me come over there....
;)
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These are seriously good wings though they take awhile to cook and the sauce takes about 40 minutes to reduce to a syrup. It IS worth the time and trouble, believe me.
I fixed these for Don & Dee when they come by a few weeks ago and the wings were g-o-n-e fast.
In fact, if you DON'T like 'em I'll give you a full refund - no questions axed.
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It is OK to use Tendarub....
(http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/thumb.png)
Whatever I rub with it gets tender.....
(http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/dr-oz-muffin-top-melt.jpg)
Is that Dr. Oz with a bottle of Tendarub coming our way????
(http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/oprah_winfrey_gayle_king_640_jcountess_98936358.jpg)
I wonder if they have bulk packaging of Tendarub??
(http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/7c98dab51b19e4c6f4.jpg)
Back in my day there was no such thing as Tendarub..right Frank and Sammy?
(http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/Dean-Martin-dean-martin-7421795-2560-2560.jpg)
Me and Mr.Dillon could've used some Tendarub on those tough old steaks at Delmonicos!
(http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/KGrHqJngFT-ge5FBQP68Ytkp60_35_zps0f1843ce.jpg)
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For the sissies I make that mix using Tapatio Hot Sauce, a very mild but full of flavor addition. I like the heat, but when cooking for a crowd I tone it down a bit.
I guess I'm a sissy. I likes Tapatio ;) ;D
Sent from my iPhone 5 using Tapatalk
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I'd rather have snapper than tilapia...although it IS a mild tasting fish
just sayin'...