Peri Peri question for wings

NDG

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!

ColtsFan

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 

SmokeyLopey

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.

NDG

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

Griffin

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
  

NDG

Thanks @Griffin

NDG

Oh Yea - me likey.

thetrim

Freaking love wings.  

jdMyers

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?

NDG

@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

 

ColtsFan

Love me some Nando's and now I have to try this glaze!

Thanks!

nolaegghead

little bit of xanthan gum helps those thin sauces "hang on" to food.  Zero taste.

Griffin

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.

NDG

@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?