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Thread: Teriyaki & Jerk Wings for lunch

  1. #1
    TVWBB Hall of Fame Clint's Avatar
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    Teriyaki & Jerk Wings for lunch

    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




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







    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




    most of the pics came out too dark.




    Teriyaki was my favorite today.
    18.5 WSM > 22.5 One-Touch Platinum > Genesis Silver B > Smokey Joe Gold > Q200 > Go Anywhere Gas

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    TVWBB Guru Robert T's Avatar
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    Clint that looks delicious. Veri Veri Teriyaki is our favorite brine and finishing teriyaki sauce. You made a great little meal there.

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    TVWBB Wizard Rich G's Avatar
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    I have been eating wings non-stop since the Superbowl......these look great, Clint!!

    R

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    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
    Weber SG Gold Mini WSM 18.5 WSM Genesis E 320 Q-200:cool '06 Blue Performer

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    TVWBB Hall of Fame JimK's Avatar
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    Nice looking wingage, Clint. I love that Soy Vey.
    ; ; ;

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    TVWBB Olympian ChuckO's Avatar
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    Quote Originally Posted by Clint View Post
    The Wingmaster is back! Killer Wings Clint!!!
    85 78

  7. #7
    TVWBB Hall of Fame Clint's Avatar
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    Quote Originally Posted by Tim K View Post
    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.
    18.5 WSM > 22.5 One-Touch Platinum > Genesis Silver B > Smokey Joe Gold > Q200 > Go Anywhere Gas

  8. #8
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    Great looking wings Clint.
    2009 Performer, OTG, 22.5 WSM, Jumbo Joe and Smokey Joe.

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    TVWBB Gold Member Robert-R's Avatar
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    Great looking wings! Walkerswood is good stuff.

  10. #10
    TVWBB 1-Star Olympian Rich Dahl's Avatar
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    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.
    "Rescuing just one dog won't change the world, but it surely will change the world for that one dog."

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