PDT's Sourpuss Lemon Chicken Wings

chuckls

<p />Today's cook, PDT Sourpuss Lemon marinaded chicken wings, using a marinade from Steven Raichlen's book. Recipe at the end.[p]I like to use the 1 gallon ziplock bags to marinade in - these wings (about 4 lbs) marinaded for 24 hours:[p]

<img src=http://clconsulting.mesanetworks.net/egg/wings/inbag.jpg>[p]

[p]It's a really good marinade, with brown sugar, butter, thin sliced onion, vinegar, and lemons:[p]

<img src=http://clconsulting.mesanetworks.net/egg/wings/closeup.jpg>[p]

[p]I put them on a grid extender, over a drip pan. I've learned to line the drip pan with foil for easy cleanup:[p]

<img src=http://clconsulting.mesanetworks.net/egg/wings/JustOn.jpg>[p]

[p]I cooked this batch at 325 for about 1 hr 45 min. Two small apple chunks for smoke. I mixed up some garlic butter with lemon zest for a baste. When they're done, I remove the drip pan and crisp them direct over the hot coals for about a minute or less:[p]

<img src=http://clconsulting.mesanetworks.net/egg/wings/Crispin.jpg>[p]

[p]Viola! Lunch![p]

<img src=http://clconsulting.mesanetworks.net/egg/wings/Done!.jpg>[p]

[p]
Recipe:[p]Donna and Ted McClure's PDT Sourpuss Lemon Chicken Marinade
"Barbeque! Bible Sauces Rubs and Marinades Bastes, Butters, & Glazes"
Steven Raichlen[p]1 large lemon
1 stick unsalted butter
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup Worcestershire sauce
1 medium onion, thinly sliced
4 cloves garlic, thinly sliced
1 jalopeno chili, thinky sliced
(I didn't have a jalopeno, so I used a habenero pepper)
1/2 teaspoon sea salt (or kosher)
1/2 teaspoon freshly ground black pepper[p]Put all but lemon into non-reactive sauce pan & bring to a simmer, stirring until sugar is dissolved. Cook onions 3 to 5 minutes, over medium heat. Pour into a bowl.[p]Slice lemon (no seeds) into hot marinade, stir to mix. Cool, and add cut up chicken wings. Marinade 4 to 24 hours. Then, To The Egg!![p]Chuck

Lawn Ranger

chuckls,
Well done, my Man...well done!