Tiger Wings

marchamilton

Olive oil rub with salt, pepper and garlic. Indirect heat with platesetter and apple chips. 450 for about 45 minutes. Finished with Louisiana Tiger sauce, cilantro and garnished with pimientos de Padrón from the garden.

nolaegghead

Looks very tasty!

Little Steven

I don't oil wings. Just season them and let them sit a while. Before going to the egg I shake them in a bag with a little cornstarch. They come out really crispy, even after I sauce them and put them back on the grill.

Bear02

Little Steven said:

I don't oil wings. Just season them and let them sit a while. Before going to the egg I shake them in a bag with a little cornstarch. They come out really crispy, even after I sauce them and put them back on the grill.

can u explain more on corn starch can u reference your recipe wife and i love wings but want spicy and crispy

Fred19Flintstone

DARN!  I thought this thread would have a Detroit Tigers connection.

travisstrick

I thought it had something to do with Charlie Sheen.

Cookbook_Chip

can u explain more on corn starch can u reference your recipe wife and i love wings but want spicy and crispy

DITTO

Little Steven

Bear02 said:

Little Steven said:

I don't oil wings. Just season them and let them sit a while. Before going to the egg I shake them in a bag with a little cornstarch. They come out really crispy, even after I sauce them and put them back on the grill.

can u explain more on corn starch can u reference your recipe wife and i love wings but want spicy and crispy

Yes, I have been using corn or potato starch on any skin on poultry for years. With wings I put my rub and spice on, let them sit in the fridge for a couple of hours and then put them in a bag with maybe a teaspoon of starch per pound and some onion and garlic powder and usually cayenne. Then just shake them like you would for shake and bake. You dont want them coated heavily, just enough to hold on to some fat so they "fry" in the egg. For bigger pieces I will use a sifter and a fine sieve to coat. Sometimes, I will brush off with a pastry brush

Village Idiot

Corn starch is a miracle powder.  I use it on a lot of things, mostly for thickening.  But, dusting flank steak for Mongolian Beef and letting it sit for awhile gives it that special crust for an excellent Mongolian Beef.

Little Steven

Here are some skin on thighs

Here are the same wings

Fred19Flintstone

travisstrick said:

I thought it had something to do with Charlie Sheen.

I am tremendously offended and will report this immediately!

travisstrick

Fred19Flintstone said:

travisstrick said:

I thought it had something to do with Charlie Sheen.

I am tremendously offended and will report this immediately!

Too late. I reported you already AND I told mom. 

Fred19Flintstone

Where the heck is the "delete " button????

Little Steven

And all apologies to marchamilton for jacking the thread. Just trying to help here

Fred19Flintstone

Yes, I'm sorry marchamilton.  Louisiana Tiger Sauce?  Is it spicy?  Your dish looks fabulous!  I'm just wondering if I should bother with trying to find Tiger Sauce because Wilma HATES spicy. 

Little Steven

Fred, I am reporting you to the administrators right now!

Fred19Flintstone

It was talking about Wilma's hatred, wasn't it?  I thought that might have been going too far.  This is a family forum afterall.

Bear02

thanks that helps alot 

and good spicy hot wings sauce you recommend?

Little Steven

Bear02 said:

thanks that helps alot 

and good spicy hot wings sauce you recommend?

I use Arizona Gunslinger Smoking Hot but that is because I like the flavour. You can go as hot as you want. I find the cayenne and the sauce is enough.

Griffin

They look great, scarey, but great.

As I finished typing that, I thought about Tony the Tiger saying "They're Greaaaat!!!!"

)

marchamilton

Little Steven and Fred19Flinstone - no apologies needed. It's just fun to hear people talking about food. I talk about it more than I should - grew up with 11 brothers and sisters and food was the most talked about subject at every meal. Hardly finish the first bite and my mother would already be talking about the next meal - I do the same.  The Louisiana Tiger sauce is available in most grocery chains. It is a pretty mild sauce with great flavor. I like to make habanero sauce from fresh picked garden peppers but  it's not for most people. The Tiger sauce fits almost every palate. 

Marc Hamilton

nolaegghead

Tiger sauce is good stuff.  We have it in our cupboard.