Sean H
TVWBB Pro
I can't believe it took me this long to do the famous OMS wings, but here was my first attempt. I used the recipe that is on the board, but I added a sprinkle of garlic powder, and a dash each of soy sauce and fish sauce.
Here are the wings on the grill, after the first coating of sauce. I basted them instead of dipping them, because it was a real pain to organize 4 dozen wings on the grill.
And here they are after the last application:
These were a huge hit with everyone who ate them. I had a little trouble getting the grill as hot as I would have wanted -- I really should have used more charcoal than I did -- so I ended up cooking a bit longer at around 300-325f. Next time I think I will marinate the wings ahead of time in a citrus based marinade, add more sriracha to the sauce, and blend the sauce to distribute the flavor that is trapped in the orange bits. Still, this is a hands-down winner.
Here are the wings on the grill, after the first coating of sauce. I basted them instead of dipping them, because it was a real pain to organize 4 dozen wings on the grill.
And here they are after the last application:
These were a huge hit with everyone who ate them. I had a little trouble getting the grill as hot as I would have wanted -- I really should have used more charcoal than I did -- so I ended up cooking a bit longer at around 300-325f. Next time I think I will marinate the wings ahead of time in a citrus based marinade, add more sriracha to the sauce, and blend the sauce to distribute the flavor that is trapped in the orange bits. Still, this is a hands-down winner.
