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Tequila Lime Chipotle Wings
Comments
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@NecessaryIndulg thanks for posting we made these last night turned out greatHermosa Beach CA
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@Simcan: There is nothing wrong with doubling up on chipotle!
The chili powder I used is one @Village Idiot made for me with guajillos, ancho, and arbol. Tell me more about your tamarind glaze!I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
McStew: Thank you for letting me know!McStew said:@NecessaryIndulg thanks for posting we made these last night turned out great
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
@NecessaryIndulg here is the first time I did the cook: http://eggheadforum.com/discussion/1185555/best-wings-and-bs-thighs-ever#latest
I am fortunate to have a gourmet shop that makes a bunch of their own sauces and makes this one exactly what I like, but there are plenty of recipes on the web. It is actually a tamarind chutney but very runny with no chunks...like tomato soup consistency.
Here is a recipe that looks like it http://www.mamalisa.com/blog/how-to-make-tamarind-sauce/
I have not yet found one that is exactly like the one I use...the ingredients are on the jar but not the proportions. So I will continue to experiment or I will convince someone there to share it with me. In particular, the jar lists orange juice as an ingredient and none of the recipes I have found online have that.
Toronto ON -
Oh goodness...
That is gonna be next week's wing dinner. Thanks! I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Great, let me know how they turn out. For what it is worth, the ingredients of the one I use are tamarind, brown sugar, coriander, cumin, chili powder, orange juice and salt and pepper. Very simple...just need to mess around for an afternoon or two with proportions.Toronto ON
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Finally had the chance to make this today....It's a keeper
Derick
Chicago
LBGE
MiniMax -
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
sounds great - thanks for bookmark!Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Thawing out some wings right now. This WILL happen tonight. Thanks Kristi.
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I must be thick, because I can't see where anybody else asked this, so they must have figured it out.
I think I will make these for an upcoming party, but have a question on the Adobo sauce. How do you measure by the tablespoon? I usually use some # of the peppers plus some sauce. I doubt there is 5 T of sauce in the can.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
Cookinbob said:I must be thick, because I can't see where anybody else asked this, so they must have figured it out.
I think I will make these for an upcoming party, but have a question on the Adobo sauce. How do you measure by the tablespoon? I usually use some # of the peppers plus some sauce. I doubt there is 5 T of sauce in the can.Hi @Cookinbob!The first time I made these, there was 5 tbs of sauce in the can.
The second time I made them (with the rest of the can), there was only about 2 tbs of the sauce left, so I just puréed a couple of extra peppers to make more sauce.
The last time I made them I didn't bother measuring anything. I did exactly like you said and just added a bunch of peppers and sauce.
Have fun with it and make it yours... I hope they are a hit at your party!
@jbates67 -- what did you think?I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
I'm definitely saving this for the future. Great write up and I appreciate the pics!LBGE - Kansas City, MO
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Great stuff! Family approved!
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I will be doing these soon for sure.XL BGE; Medium BGE; L BGE
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Beautiful!SciAggie said:Great stuff! Family approved!I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
These looked so good I had to try them as well. Definitely a keeper. Thanks for sharing a great recipe.
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@Wylie_Egg Beautiful photo! I love that plate, too!
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Thanks Kristi. I've spent a lot of time on your site and will be trying many more of your recipes.
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This was pretty amazing on chicken drumsticks!
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Gorgeous!!I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
This looks really close to a recipe I have from Bon Appetit that uses bone in chicken breasts. The difference is the chicken is marinated in the tequila/lime sauce then grilled.
Regardless this looks fantastic, I have bookmarked also. Thanks for sharing!
Medium BGE in Cincinnati OH.
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"I don't know what effect these men will have upon the enemy, but, by God, they frighten me. " Duke of Wellington, Battle of Waterloo. -
I made this over the weekend -- good!!!
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Thanks, @HelenGrace203! I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
I know this is a few years old, but I tried your recipe today and WOW. Those wings are fantastic! I cooked indirect around 300-350F for about 1:45. Mostly because I had to wait on my wife and kids to get home. Just FYI, the whole lemon is missing from the ingredient list, but it's obvious once you start reading the directions. Thanks so much for the recipe.
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NecessaryIndulg what an inspiration! I will cook these for the LSU/Mississippi State game next weekend. 3 writers, a photographer and a director have been watching the LSU games for 14 years together taking turns bringing the food. This will just be my 3 outing with my new egg (Chicken Thighs and Pork Loin so far). I will try and take photos and let you know how they are received.
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What a great thread to see resurrected. @NecessaryIndulg is a true asset to this community.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Hi KristiNecessaryIndulg said: _________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Hi @JRWhitee 🙋🏻♀️🙋🏻♀️😃JRWhitee said:
Hi KristiNecessaryIndulg said:I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter.
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