Teriyaki Wings

[Clint]

Cooked up a batch of teriyaki wings for lunch yesterday that turned out pretty good.

The sauce was half to a third of a cup of Soy Vey veri veri teriyaki, a big piece of ginger I smashed & chopped, some garlic & onion powder, half of a minced habanero, black pepper........... sesame oil (1/2 tsp). Simmered the sauce for a while, then added ~1.5 Tbsp cornstarch in a slurry (water) to thicken the sauce. Cooked on the OTP with plenty of pecan chips, served with the last of some homemade ranch dressing.

I added a pinch of chinese 5 spice & it was pretty good. I think next time I might go a touch lighter on it but I had no complaints.

Mix it up:

and on the plate - that's about 14 wingetts each

 

[Bill Schultz]

That looks like a couple of dishes of heaven right there

 

[JeffG]

Clint

You have become the Wing Master General, you had me at Veri Teri (love it) and the smashed & chopped ginger, great looking wings sir.

 

[Barb D]

WOW!!! Clint you nail that one, its awesome and looks fantastic.

 

[Rich Dahl]

The wing man strikes back with super good eats! Those look great Clint, as always you've just got a way with wings for sure.

 

[Robert T]

Good recipe Clint. Excellent job on the wings.

 

[Enrico Brandizzi]

Complimenti Clint.
That plate looks delicious.

 

[ChuckO]

The wingmaster is at it again, looks insanely good

 

[James Lake]

DANG....Clint would you be my "wing man"?

 

[Craig Alumbaugh]

I do have to say those look mighty tasty and you have earned the title as the "Wing King"

 

[Cliff Bartlett]

More great looking wings Clint!

 

[russ olin]

Very nice Clint, looks guud. Will have to get some wings to fix real soon.

 

[Clint]

Very nice Clint, looks guud. Will have to get some wings to fix real soon.

Thanks me too

I made some again today - - - I just can't seem to mess these up. This time I used about 2 tbsp Walkerswood Jerk Paste ($5.5 - $6 per bottle, delivered is what I pay & it lasts a long time). Marintated....if that's the right term, for about 4 hours in the paste in a 1 gallon bag.

On the Genesis Silver B for 20 minutes, flipped, & then for another 12 minutes. I pulled them @ 199F (after ~35 minutes. I had the closest burner on high, the middle on low, & the one under the wings off. I normally do the same but have the middle one on medium, which is probably better.

Very juicy & delicious, served up with some sourdough stuffing (TRY THIS with your homemade sourdough BILL S)


Yes, that's pecan chips on the grate & dropped through the grates to on top of the mo's smokin pouch:

I should start using a better camera

 

[Kemper Morris]

Ok I'm making this today. This made me hungry