Peter Gallagher
TVWBB Guru
We tried a new wing recipe for the games last night. We did an adaptation of Nick Balla's Honey-Togarashi Chicken Wings. These wings are coated in rice flour, with the idea that the crust will stand up to the sauce - Let's see what happens!
We started out by toasting some rice - Get it hot and just smoking - We then ground it up in the spice grinder
Next we got the sauce ready - It's honey - lime - fish sauce thing with Serrano peppers & ichimi togarashi pepper. That's sounding promising!
The wings were soaked over night in buttermilk - Next to them, the sauce.
Coat the wings in the rice flour - There is also corn starch added
On to the WSM to first bake the wings - I wasn't sure what the call here was - leave them on the trays, or stick them on the rack - I tossed a couple on the racks- to test - I think the trays was the right move. I had the WSM cranked up pretty good about 325-350
After baking the wings for about 40 minutes - they got dunked in the boiling caldron of peanut oil -
about 3 minutes in the oil, then tossed in the sauce and topped with cilentro and mint leaves- These were certainly tasty!
We started out by toasting some rice - Get it hot and just smoking - We then ground it up in the spice grinder
Next we got the sauce ready - It's honey - lime - fish sauce thing with Serrano peppers & ichimi togarashi pepper. That's sounding promising!
The wings were soaked over night in buttermilk - Next to them, the sauce.
Coat the wings in the rice flour - There is also corn starch added
On to the WSM to first bake the wings - I wasn't sure what the call here was - leave them on the trays, or stick them on the rack - I tossed a couple on the racks- to test - I think the trays was the right move. I had the WSM cranked up pretty good about 325-350
After baking the wings for about 40 minutes - they got dunked in the boiling caldron of peanut oil -
about 3 minutes in the oil, then tossed in the sauce and topped with cilentro and mint leaves- These were certainly tasty!
