Teriyaki & Jerk Wings for lunch


 

Clint

TVWBB Olympian
They were marinated in Soy Vey Veri Veri Teriyaki (most), and Walkerswood Jerk paste (some) for about 2 hours, & then onto the grill with a large amount of pecan chips. Jerk are the ones in the middle

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I think this is after 20 minutes, turned them just after this

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The teriyaki wings were tossed in some of the veri teriyaki sauce that had a lot of ginger, habanero sauce, black pepper, sesame oil, garlic & onion powders, & then thickened with a slurry of water & corn starch. I always serve the jerk wings right off the grill

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most of the pics came out too dark.

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Teriyaki was my favorite today.
 
Clint that looks delicious. Veri Veri Teriyaki is our favorite brine and finishing teriyaki sauce. You made a great little meal there.
 
I have been eating wings non-stop since the Superbowl......these look great, Clint!!

R
 
Clint, you seem to have perfected grilling wings, they always seem to have that perfect amount of char that I'm trying to achieve!!
Great job,
Tim
 
Clint, you seem to have perfected grilling wings, they always seem to have that perfect amount of char that I'm trying to achieve!!
Great job,
Tim

thx :) --- they were only ~150-160F when I liked the color, so I almost closed the lid vent to trap a little heat & lower the temp, & they hit ~180F about 8-10 minutes later. They're a little different every time. I typically pull them @ ~195-200F when I do them on the gasser (mostly indirect).....don't worry about them drying out - they won't. These were pulled just a little higher than 180F -- we tried a jerk wing each & said "they're done"

edit:>>I forgot to add, I used a lot of hot red pepper flakes too.
 
Nice Clint, the wingman is at it again. Barb and I just started messin around with wings trying different recipes, lots of fun. I'll have to look for the soy vey as both of us like teriyaki.
 
Nice Clint, the wingman is at it again. Barb and I just started messin around with wings trying different recipes, lots of fun. I'll have to look for the soy vey as both of us like teriyaki.

It's probably pretty high sodium, so even if you make your own you can still thicken it like I do (small slurry with cornstarch & water added to the barely simmered sauce).
 
Nice wings Clint, Soy Vey Veri Veri Teriyaki is the bomb, I brush it on when the wings are almost done. Less salty flavor in my book.:rolleyes:
 

 

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