Spent an uneventful time at home watching it rain outside most of the weekend. The one thing we could do was prepare for the Super Bowl. What goes good while watching a football game? Wings & Thangs of course. I’ve made these Honey Sriracha Chicken Wings and Buffalo Chicken Potato Skins before and they turned out great so I made them again and decided to share the pics.
See link for detailed recipe and cooking method: https://www.kamadoguru.com/topic/38718-honey-sriracha-chicken-wings-and-buffalo-chicken-potato-skins/
All I got this time were these plated shots
They were extremely delicious just like the last time.
Thanks for looking.
Made some grill fried hot wings on the Kamado Joe classic. Seasoned the wings with some kosher salt and fresh cracked black pepper. Sprayed them with some vegetable oil, tossed them in some Lefty's Spicey Fish & Chicken Mix. I highly recommend it if you can find it. I happened upon it at Shoprite and all I can say is I love it. After I applied one coat I rested the wings on a cookie cooling rack over a half sheet. An hour later when the dry mix got all gooey I applied a second coat to get it extra crispy. While that was resting I lit the KJ, inserted the deflector plates in the high position and brought the temp up to 425°. Once up to temp I let it ride for for 15 minutes just to make sure the grill was thoroughly warmed through. Put the wings on and flipped them every 10 minutes for even cooking for 45 minutes and voila!!! Crispy hot wings.
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.