Happy Tuesday all![p]I meant to post this earlier but forgot. I did some wings 2 weeks ago and put a little twist in the marinade. After I cut the wings in half and cut off all excess skin I put them in a 1 gal Ziplock Bag to marinade for 2 days. I normally like my wings where I have to take deep breaths after about the second one. [p]I use a base of Valentino hot sauce. Along with that I add some Hunan sauce, Dijoun mustard, ginger, steak sauce and a splash of worchteshier (sp). Oh and of course a heaping table spoon of a combination of 5 mexican peppers I dried out of my garden last year.
Let em' soak for 2 days in the fridge or freeze them.[p]This time though I put about 2/3 cup of honey in as well.[p]The result was an a$$ kickin flapper along with a sweet aftertaste. Which was well received I might add.[p]I will do these again.[p]I cook my wings around the 225-250 range always closing the bottom vent when flipping to avoid that dreaded flare up that sometimes come with opening the lid for a minute or so.[p]Mick