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Thread: Fiery Hot Asian Wings

  1. #1
    Join Date
    Apr 2016
    Florida Keys

    Default Fiery Hot Asian Wings

    This is a little different from the Buffalo or Cajun style wings that I have done for years. Thanks to Steven Raichlen and "Project Smoke."

    Marinate about 3 lbs of drumettes and flats (separated and tips disposed) in:

    1/2 cup finely chopped cilantro
    1 seeded finely chopped jalapeņo
    2 tsp sea salt
    2 tsp course cracked peppercorns
    2 tsp ground coriander (optional, but really good)
    2 TBL toasted (dark) Asian sesame oil. You can find this in most grocery stores and certainly online. A tip, if you live in a warm climate keep in refrig as it goes rancid otherwise.
    Mix well and marinate in a large plastic bag or bowl for about 1 and1/2 hours or longer. (Maybe next time I'll try the vacuum bag method to see if there is a difference.)

    Place on racks in smoker @ 220 degrees for 1 hour 45 minutes.

    For the sauce:

    Melt 3/4 stick of butter over high heat on stove.
    Add 3 or 4 jalapeņos chopped crosswise, seeds included.
    Cook 3 to 5 minutes stirring often until peppers are wilted and butter starts turning brown. Don't burn butter.
    Add 4 TBL Sriracha or other hot sauce of your liking.

    Pour the sauce over the wings and add:

    1/4 cup chopped dry roasted peanuts and a handful of chopped cilantro.
    Optional: Sprinkle TBL of toasted sesame seed for added crunch. Maybe I'll add some chopped green onions next time.

    These are spicy, and the heat starts about 30 seconds after the first wing and then I had a hard time stopping. Beer definitely helps with the fire.
    Last edited by CudjoeBBQ; 10-06-2016 at 04:11 PM.

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