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Sweet & Spicy Sticky Wings

NecessaryIndulgNecessaryIndulg Posts: 1,090
edited November 2012 in Poultry
I've made these a couple of times by frying them like the recipe says to... but they were missing that Egged flavor that I love so much.

It's a twist on the wings at Pok Pok in Portland -- they were on the show The Best Thing I Ever Ate.

I used THIS recipe and THIS one.

The marinade is fish sauce, sugar, ginger, garlic, salt, and water.

Sweet & Spicy Sticky Wings

Sweet & Spicy Sticky Wings

Sweet & Spicy Sticky Wings

Then the marinade is reduced and Red Curry Paste is added.

 Sweet & Spicy Sticky Wings

I cooked them at ~300F on a raised grid for almost an hour.

Sweet & Spicy Sticky Wings

Sweet & Spicy Sticky Wings

Sweet & Spicy Sticky Wings

Coat the chicken with the sticky sauce and add chopped cilantro.

Sweet & Spicy Sticky Wings

These last 2 pics are from when I fried them a few months ago, but you get the idea.

Sweet & Spicy Sticky Wings

Now that I've done them a few times I think the next time I make them will be the best one yet. :)

You can see a step by step of what I did HERE.
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences -
You can find me on Facebook & Instagram, too! 
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Comments

  • Wow, these look great. Minus the cilantro for me though.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

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  • Chive on!
    Good eye my fellow chiver.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

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  • nolaeggheadnolaegghead Posts: 12,415
    Those look delicious! 

    I made the best wings of my life a month or two ago with a similar recipe, it was a modification of a Malaysian recipe where the marinade was coconut milk, ginger, curry, etc based.  Marinaded over night, scraped off marinade, on egg while reducing marinade, then saucing with half of it, then using the final reduced marinade as a dip.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • SmokeyPittSmokeyPitt Posts: 5,363
    These look great- thanks!  I recently tried fish sauce for the first time after reading about it's wonders.  It is true that it can make the finished dish so good...even though it smells so bad in the bottle ;)


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
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  • henapplehenapple Posts: 12,829
    Hot?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Village IdiotVillage Idiot Posts: 6,947
    edited November 2012
    Those look fantastic, Kristi !!  I will definitely try them, AND SOON !

    Thanks !!!!!

    (I have fish sauce and I'm not afraid to use it).
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • Thanks y'all! 
    That sounds really good, @nolaegghead!
    @henapple -- you can make them as hot as you want them.  The chili paste has a little kick, but not much.
    You're right, @SmokeyPitt... the smell from the bottle is pretty strong @-) but it's so worth it!
    Same here, @Village Idiot -- Fish sauce rocks!
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • TUTTLE871TUTTLE871 Posts: 1,316
    Oh my, Those look incredible, I think Im doing those this weekend now. The inlaws are in town and they dont eat spicy food but I might be able to squeak this one by.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • Great cook, crispy and sticky - that is the best combo. Have some fish sauce, must try this. Thanks for sharing.
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • jfm0830jfm0830 Posts: 903
    edited November 2012
    Those look excellent!!  Thanks for sharing. While I envy you those tasty wings I don't envy the cleanup it looks like you had on your grate.
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • jfm0830 said:
     I don't envy the cleanup it looks like you had on your grate.
    Cleanup on the grate?  I'm not familiar with that concept.  Please explain.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • Very nice! Love Thai red curry!

    Steve 

    Caledon, ON

     

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  • BrownieBrownie Posts: 1,022
    They look absolutely delicious! Very nice and thank you for sharing.
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  • jfm0830jfm0830 Posts: 903
    edited November 2012
    jfm0830 said:
     I don't envy the cleanup it looks like you had on your grate.
    Cleanup on the grate?  I'm not familiar with that concept.  Please explain.

    ;))  I hear you. But that third to the last pix looked like it isn't gonna burn off any time soon. Hammer & chisel maybe.
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • jfm0830 said:
    jfm0830 said:
     I don't envy the cleanup it looks like you had on your grate.
    Cleanup on the grate?  I'm not familiar with that concept.  Please explain.

    ;))  I hear you. But that third to the last pix looked like it isn't gonna burn off any time soon. Hammer & chisel maybe.
    Oh, it'll burn off... no worries. :P
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • Greeno55Greeno55 Posts: 477
    Really want to make this recipe this weekend. Just a little confused Kristi. This post says Red Curry Paste and I. Your blog it says Red Chili Paste. Maybe they're they same, but I have these two options, which would be best in your expert opinion? Would either work depending on if someone didn't like curry flavour?
    image.jpg
    2592 x 1936 - 2M
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
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  • NecessaryIndulgNecessaryIndulg Posts: 1,090
    edited December 2012
    Hey @Greeno55 -- I'm sorry for the confusion.

    I've used both for these wings -- Red Curry Paste (the one you have) and Roasted Red Chili Paste (pic below).

     Couscous

    I liked both of them!

    That chili garlic sauce you have will be great! That's what the blogger Food.People.Want. used -- the original recipe didn't have anything extra, they just reduced the marinade.

    I say go with the chili garlic sauce ... and then let us know -- I think I'll try that next! :)
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • Greeno55Greeno55 Posts: 477
    edited December 2012
    @NecessaryIndulg - Thanks, I was leaning towad the chile garlic sauce :). Wings are marinating as I type..I can't twait, and will report back how they turn out
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
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  • Yay!  I can't wait to hear! 
    Oh!  and there is a lot of sugar in the marinade, so watch your flame.  I learned that one the hard way. :-\"
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • GriffinGriffin Posts: 6,646
    Looks ahh-mazing, Kristi. I didn't notice a lot of heat fromthe roasted red chili paste int he last recipe I used. I might have to  kick it up a bit when i make these. Thanks for sharing.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Wings are in the bag for tomorrow nights egging! Thanks for the recipe. Bill
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  • Griffin said:
    Looks ahh-mazing, Kristi. I didn't notice a lot of heat fromthe roasted red chili paste int he last recipe I used. I might have to  kick it up a bit when i make these. Thanks for sharing.
    Use the curry paste man. It's mo hotta mo betta

    Steve 

    Caledon, ON

     

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  • Greeno55Greeno55 Posts: 477
    I brought these to a Christmas party tonight. All I can say is AMAZNG!! What a hit. The Egg added a smoke most people had never had. Everyone couldn't believe these weren't ordered in. As pungent as the fish sauce is, it cooks down so well. I added a little sriracha to the garlic chili sauce (see my photo above) to the reduction and it was unbelievable. I highly recommend this recipe. Thanks Kristi for a fantastic recipe. Cheers all!,
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
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  • That's awesome, @Greeno55:-bd
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • The wings came out great, they sure are sticky!
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  • KoskoKosko Posts: 535
    Kristi, I have all the ingredients and I am making your wings for my family's Christmas Eve party! Thanks for the recipe. I will let you know how they turn out!
    Peachtree City, Ga Large BGE
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  • I've made these two ways. Once with the garlic chili paste, turned out good. And the other with sriracha and i thought these were better. Great recipe!
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  • Yay!  I can't wait to hear! 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • anezanez Posts: 121
    i screwed this one up, not sure how. the sauce came out all chunky and was really salty. gonna try it again in a few weeks
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