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Peri Peri question for wings

NDGNDG Posts: 1,905

QUESTION for grilled wings, how would you use Nandos Peri-Peri sauce? cut Nandos Peri-Peri sauce with Butter (similar to method with Franks) and toss at end?  Or use straight sauce from bottle to baste while smoking? something Else?


No time to test Or marinade - got few LBS of wings set to grill tmrw for neighbors.  Thanks!



Columbus, Ohio

Comments

  • ColtsFanColtsFan Posts: 4,074
    edited October 2019
    I would baste as you cook. I typically marinade mine for 30 min or so while the egg's coming to temp.

    I do my wings raised direct. Crunchy Nando's bits are delicious 
    ~ John - Instagram @hoosier_egger
    1-XL BGE, 2-LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • Either way sounds good, but I would lean toward your first suggestion of treating them like you would with Feanks. I have noted varying experiences with the ratio of butter to sauce. I'm wondering what it would be like to just toss in peri peri at the end, without butter.
  • NDGNDG Posts: 1,905
    Thanks @ColtsFan and @SmokeyLopey . . The sauce seems loose so my  reason to add butter would be to get add thickness for better adhesion to wings without puddle of sauce on plate.  I just don’t know the flavors of the sauce and wasn’t sure how butters richness would affect it
    Columbus, Ohio
  • GriffinGriffin Posts: 8,047

    This is a glaze I use (but I also marinate them before)

    For the Glaze

    • 1/2 stick unsalted butter
    • 3 Tbsp chopped fresh cilantro
    • 2 cloves of garlic, minced
    • 3 Tbsp Nanado’s piri-piri sauce
    • 2 Tbsp fresh lemon juice + zest of one lemon

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • NDGNDG Posts: 1,905
    Thanks @Griffin
    Columbus, Ohio
  • NDGNDG Posts: 1,905
    Oh Yea - me likey.
    Columbus, Ohio
  • thetrimthetrim Posts: 9,928
    Freaking love wings.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • jdMyersjdMyers Posts: 187
    man nandos is sooo good.  thanks for the tip with the butter, and cilantro.  Do you add it add the end or during the cook, or marinate in it?

    Columbus, Ohio
  • NDGNDG Posts: 1,905
    @jdMyers I see your post, and I just tossed finished wings in Nandos & Butter.  It hit the spot, but I think @griffin suggested the following:

    This is a glaze I use (but I also marinate them before)

    For the Glaze

    • 1/2 stick unsalted butter
    • 3 Tbsp chopped fresh cilantro
    • 2 cloves of garlic, minced
    • 3 Tbsp Nanado’s piri-piri sauce
    • 2 Tbsp fresh lemon juice + zest of one lemon
     
    Columbus, Ohio
  • ColtsFanColtsFan Posts: 4,074
    Love me some Nando's and now I have to try this glaze!

    Thanks!
    ~ John - Instagram @hoosier_egger
    1-XL BGE, 2-LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • nolaeggheadnolaegghead Posts: 32,759
    little bit of xanthan gum helps those thin sauces "hang on" to food.  Zero taste.
    ______________________________________________
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    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • GriffinGriffin Posts: 8,047

    Here's the marinade I use for the wings:

    For the Marinade

    • 4.7 oz bottle of Nando’s piri-piri sauce
    • 6 cloves of garlic
    • 1 small onion, peeled and quartered
    • 3″ piece of ginger, peeled and roughly chopped
    • 1/4 cup chopped cilantro
    • 1/4 cup canola oil or vegetable oil
    • 1/4 cup fresh lemon juice +zest of one lemon
    • 2 tsp coarse salt
    • 1 tsp freshly ground black pepper
    • 3 lbs chicken wings
    ONce the wings are done, I take them off the Egg, put them in a bowl and pour the glaze on them and toss to coat.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • NDGNDG Posts: 1,905
    @nolaegghead interesting - I think I need some xanthan gum - Ordering cheapest from amazon ok?  

    I just had a bad experience trying to thicken a white meat kebab dipping sauce from a restaurant with a corn starch slurry.  I had added more & more (trying to get it to stick to a spoon thick, so I could drizzle and so guests would eat it without having to dip) and It tasted grainy and turned me off.

    in general, How does xanthan gum compare to a corn starch slurry?
    Columbus, Ohio
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