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Three-Recipe Wangs

BotchBotch Posts: 9,085
I've been experimenting with cheekun this season a lot more than I usually do.  This weekend I decided to try three of my favorite techniques:
1.  Buttermilk-soaked cheekun,
2.  Grill-frying, and
3.  Tossing wings in different sauces.  
I soaked a package of wings in seasoned buttermilk overnight as I had a couple weeks ago, but then instead of patting them dry, rolled them in 1/2 flour, 1/2 panko, and let them "glue" in the frig for two hours on a wire rack.  Grilled em halfway done, painted with canola, and finished cooking.  
Then, I dividing the wangs into 3 piles.  First one, I left plain.  Second pile, tossed in 50% melted butter/50% Texas Pete's (got it on sale for $0.38 a small bottle at the Commissary, eh); and for the third pile, found a bottle of Peri-Peri sauce in the cupboard, it was Expired but still unopened so I took a chance and doused the third pile.  
Fun experiment!  I'll be saucing my wangs from now on, messy but sure tasted better than the plain.  The buffalo-style were just a bit too hot, I kinda expected that as the buttermilk recipe had plenty of heat mixed in already.  The Peri-Peri wangs were fantastic!  I'll need to pick up another, fresher bottle next time I'm at the Commissary (even if Texas Pete is still on sale!   =) ).  
No pics, I did burn the bottom of the wings (raised indirect), must've not let the Egg come up to temp enough (or is 400 too high for wangs?).  
"There are pre-grated cheeses, and there are great cheeses, but there are no great grated cheeses."    - Chef John 
Ogden, Utard.  


  • I've been cooking mine at 350, indirect, for 40mins. Forty five mins will cause some charring!
  • Sounds great @Botch i would have ate the hot ones for ya!
    South of Columbus, Ohio.
  • mahenryakmahenryak Posts: 1,323
    edited August 2019
    Yikes!  I almost forgot that I have some chicken thighs that I intend to soak overnight in buttermilk and rub.  Thanks for the reminder.  :) Oh, and cool experiment.! As far as the 400 raised indirect temp, goes, I tend to get a little nervous when mine gets over 375 for the reason you mention.  I think it must vary from egg to egg, or maybe thermometers, because some don't seem to flinch with 400 on this site.  Also, probably a factor of how much of a sugar-base rub you may be using, I suppose.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore

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