Today's Cook- Crispy Teriyaki Wings

[JRAiona]

I did a rub of Tellicherry pepper, garlic, onion, nutmeg, cloves, cinnamon, citrus peel and cayenne. I let them sit uncovered in the fridge for about 3 hours.



I used Chris's Hot and Fast Chicken method which worked like a charm. After 30 minutes I spritzed the wings with my Tare (Teriyaki) mixture of mirin, saki, soy sauce, brown sugar, garlic, and ginger. I didn't thicken it as I usually do so I could spray it. I was able to hold the temp at between 360° and 365°





Here's the finished dish served with crudités and an asian remoulade.

 

[JimK]

Wow! Awesome looking wingage.

 

[JRAiona]

Thank you Jim. I'm learning a lot from the site and a lot of very helpful people here.

 

[ChuckO]

Excellent wings!

 

[Cliff Bartlett]

Very nice wings JR!

 

[Clint]

Holy Cow!

 

[Robert McGee]

JR;
Those wings look terrific! I LOVE good wings!!

Keep on smokin',
Dale53

 

[Joe InJersey]

Very classy looking wings. Nice work.

 

[John Solak]

Beautiful wing!!!

 

[Luke P]

Those look delicious. That skin looks super crunchy.

 

[Jim Lampe]

Very Nice John!
cool using the WSM with the waterpan for bird flaps, eh?

 

[John Sp]

Those look great JR. How about a recipe for your Asian Remoulade?

 

[Tim McCann]

Nice plate!

 

[JRAiona]

Thanks Jim. Actually, I didn't have the water pan in.

 

[JRAiona]

Thanks Tim

 

[JRAiona]

Asian Remoulade (Dipping Sauce)


1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons soy sauce
2 tablespoons chopped fresh basil
1 tablespoon oriental sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon rice vinegar
1 teaspoon minced peeled fresh ginger
1 teaspoon sugar
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper

 

[JRAiona]

Here is my recipe for the Tare (Teriyaki Sauce)

5 tablespoons soy sauce (a Japanese shoyu is best choice such as Kikkoman but Tamari can be used also)
1/4 cup Sake (can sub with dry vermouth or sherry)
1/4 cup Mirin
1/8 cup sugar
1/8 cup light brown sugar (can use coconut palm)
1/4 teaspoon freshly ground black pepper
1 garlic clove, crushed
1 scallion, chopped
1 1-inch-piece peeled ginger (1/4 ounce), grated

This can be thickened with a slurry of 1 tbsp cornstarch and 3-4 tbsp of water. It can also be left thin to use as a spritz which is what I did with the wings.

 

[Clint]

Asian Remoulade (Dipping Sauce)


1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons soy sauce
2 tablespoons chopped fresh basil
1 tablespoon oriental sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon rice vinegar
1 teaspoon minced peeled fresh ginger
1 teaspoon sugar
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper

This sounds interesting..

 

[Jim Lampe]

Thanks Jim. Actually, I didn't have the water pan in.

duh, I saw that AND I meant to type the words "cool using the WSM withOUT the waterpan..." sorry bud!

 

[JRAiona]

No problem Jim. I appreciate your input my friend.