Cazzy's Spicy Ginger Teriyaki Wings and Buffalo Wings

Griffin

I decided that Saturday I was going to relax, grill up some wings, drink some beer and watch my Spurs play. The only thing to do was figure out what kind of wings. I'd been seeing a few comments about Cazzy's Spicy Ginger Teriyaki Wings on the Egghead forum that he made at the Salado Eggfest and they sounded pretty good. But I also like some variety, so I decided to go half Teriyaki and half Buffalo Wings.

On the Egg, indirect about 375-400 (I can't member where I had them now)

Halfway done

Plated up

Wings turned out pretty good, although I didn't think the Spicy Teriyaki ones were very spicy at all. They were sticky and sweet and flavorful, but next time I'll up the heat. Buffalo wings, as always, were pretty darned tasty. All in all a great Saturday.

Posted up the directions and details HERE if you are interested or check the Salado Eggfest website for Cazzy's original recipe. Thanks for sharing it with us, Cazzy.

cazzy

They look great griffin!! I'm overly generous with chili flakes. Next time, I'm going to try using the Chili Garlic Sauce that VI used.

Glad you enjoyed them but too bad they didn't have enough heat for ya. You'll get em next time!! Lol

cazzy

I read your blog griffin...I don't reuse the marinade. I hold some back for basting as it scares me to use marinade that raw chicken has been sitting in. Never thought about boiling it though.

Boileregger

Look great, and love the color. I'm going to have to try that recipe real soon.

Griffin

They look great griffin!! I'm overly generous with chili flakes. Next time, I'm going to try using the Chili Garlic Sauce that VI used. Glad you enjoyed them but too bad they didn't have enough heat for ya. You'll get em next time!! Lol

We all have different heat tolerances. I guess I shouldn't have omitted the chili flakes. My fault for changing a recipe before trying it.

I guess I didn't see where it said to hold some back for basting. I'll do  that next time. I usually don't reuse a marinade that raw chicken was in, but figured if I gave it a good boil it would be ok. I've seen that in recipes before. Thanks again for sharing the recipe. I'll do it again for sure, but tweaking it for more heat.

Village Idiot

Caz,

I did get some spice out of the Chili Garlic Sauce, but I think I will kick it up a bit next time also.  I'm going to use straight chili oil.

cazzy

Yum....I love Chili Oil.  I never thought of that and it has flakes too.  I always just put a ton of flakes. haha

cazzy

They look great griffin!! I'm overly generous with chili flakes. Next time, I'm going to try using the Chili Garlic Sauce that VI used. Glad you enjoyed them but too bad they didn't have enough heat for ya. You'll get em next time!! Lol

We all have different heat tolerances. I guess I shouldn't have omitted the chili flakes. My fault for changing a recipe before trying it.

I guess I didn't see where it said to hold some back for basting. I'll do  that next time. I usually don't reuse a marinade that raw chicken was in, but figured if I gave it a good boil it would be ok. I've seen that in recipes before. Thanks again for sharing the recipe. I'll do it again for sure, but tweaking it for more heat.

You didn't see it because I failed to put that into the steps.  FAIL SMH

I agree with you 100% in regards to reusing merinade that raw chicken was in.  No thanks.  I'm sure a boil is more than enough to kill any bacteria though.

cazzy

One thing to note that I just thought of...I have a jug of marinade sitting in the fridge as I make these often.  I have a feeling my heat is more prominent because the chili flakes likely meld into the marinade because it's sitting for so long.  I quick batch the night before may need a more aggressive approach.  I think Chili Oil is a great substitute as the liquid will incorporate better and the flakes will still be there too (assuming you’re talking about the same Chili Oil I see at Chinese restaurants).

Village Idiot

Caz,

The chili oil I use is Kim Ve Wong Chili Oil.  It's orange and clear.  Hot as fire.  I made some one time by heating up tien tsin chiles in peanut oil.  It ran me out of the kitchen because my eyes and nose were on fire and I was coughing up a storm.  

:-O

travisstrick

Gary, that may be the funniest thing I've heard all week. I can just see you running out of the kitchen. I hope Pam gave you a hard time.

Village Idiot

Gary, that may be the funniest thing I've heard all week. I can just see you running out of the kitchen. I hope Pam gave you a hard time.

Sadist !   >:)

Pam doesn't know.  She thinks the wallpaper just peeled off due to old age.  I'm not telling. 

The Cen-Tex Smoker

Some things are better off purchased . Done the se thing myself. Felt like somebody set my lungs on fire. Had to go to a movie to let it air out. Uninhabitable.