Guy Fieri Smoky Grilled Chicken Wings
Smoky Grilled Chicken Wings with Pickled Red Chiles, Dates and Fresh Mint
Anyone who know’s Grilling knows that Guy Fieri knows his way around the grill. So when we say this recipe of the week from the Food Network site, we wanted to make sure that we shared some of Guy Fieri’s chicken wings with all of you. You can access the full site here. Or, read on below for this awesome Smoky Grilled Chicken Wing Recipe courtesy of Guy Fieri and the Food Network!
Ingredients
Brine:
- 1/4 cup kosher salt
- 1 tablespoon honey
- 4 cloves garlic, peeled and smashed
- One 1-inch piece of ginger, peeled and smashed
- 5 pounds chicken wings, separated at joint, tips discarded
Quick Pickled Red Chiles and Dates:
- 1/2 cup rice wine vinegar
- 1/4 cup sugar
- 1 tablespoon soy sauce
- 1 cup (about 10 pieces) Medjool dates, split lengthwise, pits removed and finely diced
- 4 to 5 scallions, cut thinly on the bias
- 1 Fresno chile, halved lengthwise and finely sliced
- Canola oil, for grilling
- Kosher salt and freshly cracked black pepper
- 3 tablespoons smoked paprika
- 2 tablespoons toasted sesame oil
- 1/4 cup lightly packed fresh cilantro leaves, chopped
- 1/4 cup lightly packed fresh mint leaves, chopped
Directions
Begin by making the brine: In a large bowl, combine 6 cups water, the salt, honey, garlic and ginger. Stir until the salt is dissolved, and then add the wings. Cover and leave in the refrigerator for 1 to 2 hours.
Prepare the quick pickle mixture: In a large bowl, combine the rice wine vinegar, sugar and soy sauce. Stir well until the sugar dissolves. Add the dates, scallions and chile to the mixture. Set aside while you cook the wings.
Once the wings have brined, drain and set out on kitchen towels to dry well.
Prepare an outdoor grill with zones for direct and indirect heat. Wipe down the grates with an oil-blotted paper towel. This not only cleans the grill but creates a nonstick surface.
Sprinkle the wings with salt and pepper, and then lightly toss in a mixture of smoked paprika and sesame oil. Place the wings on the direct heat side of the grill and cook, turning until the wings are golden brown and the skin is crispy, 7 to 8 minutes. Move the wings to the indirect side to finish cooking, 12 to 15 minutes more. When done, remove the wings to a large bowl.
Add the chopped herbs to the pickled date mixture, toss to combine and add to the bowl with the wings. Toss to coat evenly, and then transfer to a serving platter and serve.
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Posted in Chicken, Recipes | 
Tags: Chicken Wings, Grilled Chicken Wings, Grilled Wings, Guy Fieri, Hot Wings | 
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John Willingham Honored at Memphis In May 2012
Willingham’s Original Rub is a best seller for the BBQ Pro Shop on Amazon and on our store. We were introduced to the Original WHAM by our BBQ and Grilling mentor Elizabeth Karmel and it was one of the first rubs that we started to carry. We had an opportunity to talk to John when we placed an order with him, and he told us some great news, fresh from his return from Memphis in May 2012.
Memphis in May recognized John as creator of the indirect cooking, his accomplishments of being part of MIM for 30 years and using the first dry BBQ Rub. He was inducted into the BBQ Hall of Fame with Mike Mills and John Willingham is one of the BBQ greats. An honor and a pleasure to support and recognize him for all he has done for BBQ!
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Posted in BBQ Info, Marinade, Sauces, Rubs n Seasoning | Tags: BBQ Legend, BBQ Rub, Dry Rub, John Willingham, Memphis In May, Original Rub | No Comments »
Killer Hog’s The BBQ Rub
Malcolm Reed Releases Award Winning BBQ Rub!
When we were contacted by Malcolm Reed, creator of “How to BBQ Right” Blog and Newsletter, active member of the Social Network for The BBQ Backyard fans and, a Pitmaster who is on roll (Two Grand Champions in 2012!) to carry his rub, it was an easy choice! So here it is folks, The BBQ Rub! When it comes to recipes, video, and tips galore, his newsletter and blog are tops on how to do it on the competition circuit, or in your back yard.
Killer Hog’s – The BBQ Rub brings out the natural flavors in meat and builds a beautiful, mahogany bark on pork, beef, and poultry. Killer Hog’s – The BBQ Rub was developed as a competition BBQ rub by the Killer Hogs Championship BBQ Team. This rub allows you to turn out BBQ like a professional pitmaster. The Killer Hogs Championship BBQ Team spent years perfecting their BBQ dry rub and now you get a chance to experience the flavor.
The BBQ Rub brings out the best in everything you cook. The BBQ Rub is balanced with a special blend of sugar, salt, heat and other spices. Combining for an amazing flavor that’ll have your mouth watering before it even goes on the meat. After your done cooking, shake some on the finished product, that is what he recommends.
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Posted in Pro Products, Recipes | Tags: BBQ, BBQ Pitmasters, BBQ Rub, Competition BBQ, Competition Rub, Killer Hog's, Malcolm Reed, Pork Rub, Resource | No Comments »
Hack’s BBQ Sauce Recipes
Close-Up of Hack's BBQ sauce, rich and thick and delicious
Hack’s BBQ Sauce is a great BBQ Sauce for those who cannot tolerate the onions and peppers and delightful for those who just love BBQ. Hack’s is a thick and rich, tomato based, specialty sauce made by Stephen Dodd. Stephen created Hack’s BBQ Sauce in 1999 with the goal to eliminate onions and peppers from her diet for medical reasons. Hack’s BBQ Sauce has been enjoyed by family and friends for over 10 years and now we make it available to you!
We want to thank the folks over at Hack’s BBQ Sauce for allowing us to reprint their recipes. If you have dietary restrictions around onions and peppers, here are some incredible recipes for Meat Loaf, Pulled Pork and Sloppy Joes, minus the onions and peppers. Make sure that you remember to have Hack’s BBQ Sauce on hand to make all of these recipes as good as it can get!
Hack’s BBQ Margarets Meat Loaf
| 1 lb 1 – 1-1/2 c 1 1 Tbsp 1 tsp 1/4 – 1/2 tsp 1/4 – 1/2 tsp 1/3 – 1/2 c |
ground beef or meat loaf mix your favorite Italian seasoned bread crumbs egg Hack’s BBQ Sauce ketchup salt |
| Mix all ingredients in a mixing bowl. Shape into a loaf in a baking pan. Bake at 350° for 70 minutes |
|
Hack’s BBQ Easy Pulled Pork
| 2 lb 2 c 1/2 c |
country style pork ribs Hack’s BBQ Sauce water |
| Rinse the ribs to remove any sawdust and place in a roasting pan. Add water to the pan, cover, and place in the oven at 250° for 4 hours. When done, the meat will easily pull away from the bones with a fork. Place the pulled pork in a bowl and add 1 cup of the BBQ sauce and mix well. Then add the remaining sauce to taste. Serve on a hamburger bun. Makes 6-8 sandwiches. | |
Hack’s BBQ Sloppy Joes
| 1 lb 1 c 1/2 c 1/3 c |
ground beef Hack’s BBQ Sauce pickle relish |
| In a skillet, brown the ground beef and drain the fat. Add the BBQ sauce, relish and water. Mix well and simmer on low heat for 15 minutes. Serve on a hamburger bun with a slice of your favorite cheese. | |
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Posted in BBQ in the Oven, BBQ Info, Beef, Pork | Tags: Hack's BBQ Sauce, meat loaf, Onion Free, oven BBQ, Pulled Pork | 1 Comment »
Elizabeth Karmel Shares “Secret Ingredient”
Our favorite and BBQ Mentor Elizabeth Karmel Interviewed By The Q recently as the BBQ Expert that she is, representing Hill Country Barbecue, and shares tells her secret for great barbecue at The Q from the South Beach Food & Wine Festival. We love that she shares the importance of “Feeling the love” of BBQ. Checkout this short video for some inspiration!
Elizabeth Karmel grew up in North Carolina where she was raised on BBQ. Karmel is frequently quoted and generally regarded as America’s female grilling expert. Karmel created Girls at the Grill in 2001 to share her passion for outdoor cooking with girls (and any willing guy) everywhere. www.GirlsattheGrill.com is committed to providing backyard cooks (and women who are tired of burnt chicken and shoe-leather steak) with simple easy-to-understand instructions, lifestyle information and recipes for everything from classic cookouts to gourmet grill meals. Grill Friends is a line of kitchen and grilling tools that solve problems that real cooks have in the kitchen, around the grill and at the table.
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Posted in Fresh Ideas, Grill Pros, Master Chefs | Tags: BBQ, BBQ Love, Elizabeth Karmel, Hill Country BBQ, Secret Ingredient, South Beach, South Beat Food & Wine, The Q | 3 Comments »
