Homage to cazzy's wings

caliking

I shamelessly "borrowed" @cazzy's wings recipe because it sounded so damn good. I tweaked his recipe just a bit - added garlic powder, jalapeno powder, doubled the crushed red pepper, and a splash of fish sauce. Marinated overnight. Egged at about 350ish, raised indirect, over a water pan. Basted during the cook per his directions. Moved them out to the periphery of the grid at the end to get a little char on the wings. 

Bought an induction stove from Costco to add to the outdoor arsenal. It worked very well. While I started the wings, I boiled the marinade, and basted at 10, 15, 20, and 25 mins. The marinade reduced into a nice dipping sauce as the cook progressed. 

Once the wings were done, I tossed them with some Sriracha to kick them up a notch. Plated shot.

So what would I do differently next time? I would make a whole lot more of them!! These suckers went quick! Nice sweet heat to them, and  will definitely be repeated. 

Thanks, cazzy!

cazzy

Looks awesome cali! I like the changes you made to get more heat! Nice plated shot!

Great job!

Skiddymarker

Nice. Tried the garlic, but seemed to change what was a very unique sauce. Simple ginger and soy. 

Have been a fan for some time and the sauce is really nice when reduced. The heat is easy to get and keep it simple if you let the marinade sit in the firdge for at least two or three days, then marinate the wings overnight. Make it a three or four day process and it has lots of heat - also make sure your red pepper flakes are fresh, not the big jar for $5 kind. 

This is also great on Asian style single cut ribs. 

Mickey

Very nice

Tackman

That plated shot looks great.

SmokeyPitt

Griffin

Beautiful plate o' wings. You done good. :-bd

caliking

Thanks, folks!

@cazzy - it was hard to screw these up with your recipe. Real easy to follow. 

@Skiddymarker - I could leave the garlic out and probably not miss it. The jalapeno powder added a "sharp" heat to complement the "warm" heat of the red chili flakes, so next time i might try fresh Thai green chiles.

 

Impatience got the better of me, and I couldnt wait the 2-3 days to let the marinade steep before adding the wings to it. I'll have to plan ahead and try that next time

Eggcelsior

Skiddymarker said:

Nice. Tried the garlic, but seemed to change what was a very unique sauce. Simple ginger and soy. 

Have been a fan for some time and the sauce is really nice when reduced. The heat is easy to get and keep it simple if you let the marinade sit in the firdge for at least two or three days, then marinate the wings overnight. Make it a three or four day process and it has lots of heat - also make sure your red pepper flakes are fresh, not the big jar for $5 kind. 

This is also great on Asian style single cut ribs. 

Skiddy, I'm thinking about using his marinade on some pork belly similar to Char Siu. Maybe dust it with Five Spice powder.

Skiddymarker

@Eggcelsior - think you are onto something there. SWMBO is not a fan of five spice, prolly why Cazzy's sauce is such a hit at our house. I have used Cazzy's sauce with strip cut (lengthwise and then skewered) pork loin and tenderloin, marinated and mopped - kinda satay/souvlaki style. Never tried it on the belly or shoulder cuts. On the to do list. 

Goes without saying, also very good on chicken drum sticks. 

henapple

I'm sick of hearing about @Cazzy. ..

cazzy

henapple said:

I'm sick of hearing about @Cazzy. ..

Me too!!  I heard that guy pulled out of the Salado Eggfest!  What a Chump!

henapple

D bag.

Eggcelsior

henapple, you and Mickey sure are d-bags. I wish Cazzy was a real person so I could give him props in Salado. You even had the gall to sign him up as an attendee.