Posts Tagged ‘Hot 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!
- 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
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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We have been a follower of C-Dubs Rub on Twitter @CDubsBBQRub for a while now, and we spoke about selling their All Natural, BBQ Rubs at BBQ Pro Shop. We were so happy to get the samples in the mail that we immediately got them on some ribs and chicken to test them out. As we type, the smoker is cooking the food that we rubbed them on, so no food reviews yet, but that will be soon. BBQ Pro Shop is a huge fan of Organic and Natural high quality BBQ Rubs. There is difference in the quality and fresh flavor of the spice and how it is blended. This stuff is “Micro-Batched” so it is of the highest quality and the price is worth the quality.
Alli supplied me with what they call their “One Nighter” which is essentially enough for one meal and a great way to try before you buy! So they arrived just in time for a test cook that my BBQ Team, Pork Phat Posse was doing over the weekend. The rubs are being used to cook some chicken wings, thighs and ribs so that will be my next post. For now, below is my initial taste test of each that I did in preparation for adding these to our store.
C-Dub’s Original BBQ Rub
The taste of the Original BBQ Rub is always a great starting point. C-Dub’s Original is a great blend of herbs and spices and NOT what you would normally expect from a really flavorful BBQ rub as the profile really jumps out at you. Starts off sweet and then slowly gets salty and then nice and tangy with the garlic and onion presenting themselves while the secret “spices” coming out and blending on your tongue.
C-Dub’s VooDoo Rub
This rub is exactly how it is stated on the jar “BBQ Rub with a Kick!” and does it ever pack a nice little punch. This one may have to go on my competition spice list as it has a great kick, one that wakes up your whole mouth, sticks around and then the after taste of the delicious spice blend comes through with a warm sensation in your month. Doesn’t numb or surprise, just the right amount of heat to let you know it is there.
Hot Wangs Rub
This one really speaks to the C-Dub’s Rub company slogan “Get Naked!” I was warned about this one in advance and I really do love spice and as much heat as I can take is when it doesn’t make my eyes water. So before I applied this to some chicken wings (which I bought specifically for the occasion) I put a little on my tongue just to see how best to apply this.
Well let’s just say, it took me to the extreme end of my hot scale. Hiccups when it hit the belly is my limit and this one take you there! It is noticeably finer grained than the other C-Dubs rubs and this is usually and indicator that it will have a full flavor profile. While you can enjoy the flavor, that only occurs for a brief moment and then you are introduced to a hot wing spice flavor that really warms your mouth just short of a little numbness. Cannot wait to see how the wings come out with some sweet BBQ sauce on em!
C-Dub’s BBQ Rub is all about “Get Naked” meaning you do not need sauce that they stand on their own. They contain NO MSG, fillers or preservatives and they are 100% Gluten Free. They contain no anti-caking agents and are micro-batched so they are made in small batches and are absolutely worth a try!