Made these Jack and Coke chicken thighs last night, recipe courtesy of http://howtobbqright.com/2016/10/07/jack-coke-chicken-thighs/. Turned out incredible! Meat was super rich and juicy, the skin tighten up with the ultra flavorful tacky glaze, and they even formed up pretty nice. I served them with some sweet corn on the cob, pasta salad with fresh mozzarella, sun-dried tomatoes, fresh basil, and some other things, and a mustard vinaigrette butter lettuce salad.
My only recipe modifications were that I used peach preserves instead of pineapple because I couldn't find pineapple, and I used half the brown sugar that the recipe said in the glaze because my all purpose rub has some sugar and the one he uses does not. Next time, I would make the glaze slightly less salty to let some of the other notes shine through a bit more, and I might put a little less wood one before smoking. Overall very happy with how these turned out and encourage y'all to try it!
Please let me know if you have any tips or questions...I'm always trying to get better!
Some wangs seasoned with Oak Ridge BBQ Secret Weapon and slathered with Sweet & Spicy, and Honey BBQ Baby Ray's sauce. I also added a little extra heat via some cayenne pepper powder. I just started a load of lump charcoal with a starter cube. Put the ×-rack on the high position, placed the heat diffuser half moons on, and then the grill grate. I closed the dome and opened the bottom vent completely. Then I opened the daisy wheel so all the holes aligned and swung the vent on top about a 1/4 of the way open. Waited for the temp to approach 400°, then closed the bottom vent about half way. Put the wings on and flipped them a few time so they would cook evenly. When they were almost done placed them in a stainless steel bowl tossed them with sauce threw them back on for a few minutes and viola!
Okay, @KismetKamado I've heard you loud and clear. So I was attempting wings, rings and mozzarella sticks. However disaster struck when I was trying to put them on the grill. Oh well, made adjustments on the fly and it turned out nicely to say the least. Started with the wings; marrinated for a few hours in about a quarter cup pure NH maple syrup, quarter cup Gansett, salt and pepper, garlic flakes, cilantro and a pinch of turmeric. In the fridge they went. Then I cut up my onion rings, mushrooms, and opened the mozzarella cheese. Dredged through egg wash, flour and a homemade pretzel bread crumbs coating.(salted pretzels, black pepper, garlic, onion and cilantro. Ran food processor on chop then purree.) Set up grill for indirect cooking at 350. Took wings out of marrinade and coated with famous Dave's spicy hot chicken rub. Wings go on the grill. Go to get my cheese sticks and veggies. Got 1 mushroom, 3 onion rings and 3 cheese sticks on to doubled over lightly oiled hd aluminum foil. The rest went all over my porch. Then the mozzarella turned into a melted glob of cheese. So I went inside and cored out a red pepper to stuff the cheese into. It went directly onto the coals as I was looking for a nice char on it. Sauce was applied to wings last 30 minutes and turned with a reapplication of sauce. Suace: 1 bottle Anchor Bar medium wing sauce, quarter stick butter, black pepper, garlic, cilantro and a pinch of chipotle. Cooked for almost 2 hours at 350° until no pink when peeled from bone and internal temp of 165. Did it over 2 small chunks of pecan. Nice crisp skin and fall off the bone wings. Everything was very good, my wife and I both really enjoyed the red pepper bomb! It was a ton of fun.
I had a hankering for some "Wings and Thangs" so I searched the internet for a good appetizer to go with wings. I came up with one from “Tasty” on YouTube.
I started out with the potato skins as they took the longest. Here are the ingredients:
4 medium large (or 8 smaller) Russet potatoes. Prick w/ fork and bake for 60 minutes at 400 degrees.
Let then cool and cut in half.
Scoop out most of the potato flesh leaving approximately 1/4".
Place them on a baking rack (flesh side up) and coat the flesh with some OO and bake for 15 minutes at 400 degrees. (Flip after 10)
While they are baking put the flesh of 2 scooped out potatoes into a bowl, add the following and then mix well:
1/2 cup grated Sharp Cheddar Cheese
1/2 cup grated Mozzarella Cheese
6 oz. of softened Cream Cheese
2 cups shredded chicken
1 packet of Ranch Seasoning. (2 tbsp.’s)
1/2 cup Hot Sauce
Take the potato skins and fill with the potato and chicken mixture.
Top with more grated Sharp Cheddar Cheese and bake for 15 minutes at 400 degrees. (Drizzle with some ranch dressing and some diced green onion and serve)
For the wings I used a recipe from Chef John on Food Wishes. Here are the ingredients:
Honey Sriracha Chicken Wings
Ingredients for 4 portions:
2 1/2 pounds chicken wing sections (I had 1 ¼ lbs. so I cut these amounts in half)
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tsp smoked paprika
2 tbsp baking powder (aluminum free)
- Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings.
On the kamado at 400.
After 15 minutes I flipped them.
While they were cooking I made up the glaze. Here are the ingredients:
For the Honey Sriracha glaze: (I cut these amounts in half)
1/3 cup honey
1/3 cup Sriracha
1 tbsp seasoned rice vinegar
1/4 tsp sesame oil
sesame seeds to garnish
Here they are ready to be glazed.
Here they are plated up with some ranch dressing, carrots, celery and a Ballast Point Grapefruit Sculpin.
Close up of the wings.
Close up of the Buffalo Chicken Potato Skins.
Wings had some nice heat and sweetness to them and the skin was fairly crispy too.