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buffalo thighs

make thighs or wings pretty much all every weekend spring summer and fall, never thought to use my favorite wing recipe on the thighs, darn good

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Comments

  • MickeyMickey Posts: 17,463
    Can we be friends =D>
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    The thigh is the best piece of the chicken! Those look delicious.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • GriffinGriffin Posts: 7,426
    =D> I've got a buddy that does that. he says the wings are more trouble then they are worth. I've done it with legs once when I was set on wings and the store didn't have any.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • CPARKTXCPARKTX Posts: 1,436
    That looks great...what is your recipe?
    LBGE & SBGE.  Central Texas.  
  • fishlessmanfishlessman Posts: 19,316
    Griffin said:
    =D> I've got a buddy that does that. he says the wings are more trouble then they are worth. I've done it with legs once when I was set on wings and the store didn't have any.

    long marinade with the thighs, 2 days but for me the wings are hit or miss mainly to distractions at camp. thighs are a no brain cook, almost imposible to screw up

    :D
  • fishlessmanfishlessman Posts: 19,316
    edited June 2013
    CPARKTX said:
    That looks great...what is your recipe?

    wings cut into drums and wingettes
    1/2 bottle franks
    3/8 cup red wine vinigar
    3/8 cups soy or terryaki
    1 cup water
     1/2 can v8 juice
    1 tsp tobasco
    1 to 2 tbls chipotle powder

    marinate for 2 days

    grill direct raised grid at 325 skin side down til crispy, flip and rotate

    buffalo sauce:
    1/2 bottle franks
    1/2 stick butter
    chipotle powder to taste (tbls Here)
    tobasco

    warm it up til butter melts, remove wings to a bowl, pour and toss with sauce, pile back on grill in a mound, pour more sauce on and cook til it looks good flipping the mound a time or two

    sounds like a lot of work but i prep on friday when i get to camp and cook on sunday, i like them hot enough that theres leftovers for lunch on monday


  • ShadowNickShadowNick Posts: 519
    try brushing them with honey about 2-3 minutes before taking them off and tossing them in the sauce...  so good.
    Chicago, Illinois
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