Crispy wings on the XL

lousubcap

Saved and on for the next cook! Many thanks-

FrostyEgg

Foghorn said:

My undefeated wing sauce is:

4 parts datil pepper BBQ sauce - purchased from here.

https://www.minorcandatil.com/product/minorcan-datil-barbecue-sauce/

5 parts Kikkoman Teriyaki Sauce

6 parts Texas Pete's Buffalo Wing Sauce

https://texaspete.com/shop/buffalo-wing-sauce/


I mix it in a Tupperware bowl and throw the wings in it when they are cooked/crispy.  Then I put them back on the grill for a couple of minutes.

Ordered  - no idea what a datil is - to google I go! 

Regardless, if I imagine any style of bbq sauce mixed with the other ingredients mentioned, it sounds good. Lets gooooo!

How'd you come across this recipe?

Foghorn

FrostyEgg said:

Foghorn said:

My undefeated wing sauce is:

4 parts datil pepper BBQ sauce - purchased from here.

https://www.minorcandatil.com/product/minorcan-datil-barbecue-sauce/

5 parts Kikkoman Teriyaki Sauce

6 parts Texas Pete's Buffalo Wing Sauce

https://texaspete.com/shop/buffalo-wing-sauce/


I mix it in a Tupperware bowl and throw the wings in it when they are cooked/crispy.  Then I put them back on the grill for a couple of minutes.

Ordered  - no idea what a datil is - to google I go! 

Regardless, if I imagine any style of bbq sauce mixed with the other ingredients mentioned, it sounds good. Lets gooooo!

How'd you come across this recipe?

@FrostyEgg, we have family with a vacation home in St. Augustine Beach, FL so we have spent a fair amount of time there.  Datil peppers were brought there by the Spanish from the isle of Minorca.  So there are multiple restaurants there that have datil flavored dishes and we liked them.  So I bought some sauce and took it home.  We tried it on some stuff but as a stand-alone we didn't love it.  I played with some mixtures until...

One Super Bowl Sunday I made some wings with whatever I had on hand and it probably ended being about the ratio above - it must have been because they were the best wings any of us had ever tasted.  I honestly didn't know, I was just emptying out bottles from the refrigerator door.

I tried to recreate it a couple of weeks later with equal parts of the 3 ingredients but that was a little strong on the datil.  So, I went with the ratio listed above and it worked.  

With that said, as mentioned in some post above, the sauce is quite salty - which is OK if you don't use too much salt in the rub.

Ybabpmuts

Foghorn said:

My undefeated wing sauce is:

4 parts datil pepper BBQ sauce - purchased from here.

https://www.minorcandatil.com/product/minorcan-datil-barbecue-sauce/

5 parts Kikkoman Teriyaki Sauce

6 parts Texas Pete's Buffalo Wing Sauce

https://texaspete.com/shop/buffalo-wing-sauce/


I mix it in a Tupperware bowl and throw the wings in it when they are cooked/crispy.  Then I put them back on the grill for a couple of minutes.

What happened to 1 parts, 2 parts, and 3 parts? No wonder your wings are undefeated, your competition is probably counting from 1  parts and your already 3 parts ahead of them before you even started. 

I can't be a part of this, this is where my part in this ends .. and this is where we part ways. Just for the record, those are my own .. one part, two parts, and three parts .. just in case your usage of going straight to four parts, in order to chase some sort of chicken based awards ... leads to some kind of litigation. 

I have no doubt it won awards, but can people count on it? 

YukonRon

Ybabpmuts said:

Foghorn said:

My undefeated wing sauce is:

4 parts datil pepper BBQ sauce - purchased from here.

https://www.minorcandatil.com/product/minorcan-datil-barbecue-sauce/

5 parts Kikkoman Teriyaki Sauce

6 parts Texas Pete's Buffalo Wing Sauce

https://texaspete.com/shop/buffalo-wing-sauce/


I mix it in a Tupperware bowl and throw the wings in it when they are cooked/crispy.  Then I put them back on the grill for a couple of minutes.

What happened to 1 parts, 2 parts, and 3 parts? No wonder your wings are undefeated, your competition is probably counting from 1  parts and your already 3 parts ahead of them before you even started. 

I can't be a part of this, this is where my part in this ends .. and this is where we part ways. Just for the record, those are my own .. one part, two parts, and three parts .. just in case your usage of going straight to four parts, in order to chase some sort of chicken based awards ... leads to some kind of litigation. 

I have no doubt it won awards, but can people count on it? 

you may wish to try prior to critiquing the process. That is just like my opinion, man.

YukonRon

@Foghorn
just so you know, I ordered some of that, another chunk of change out of my retirement plan. this egg thing.......

Foghorn

YukonRon said:

@Foghorn
just so you know, I ordered some of that, another chunk of change out of my retirement plan. this egg thing.......

Yes, I know.  

You'll need to buy a lot of datil pepper sauce to equal the money I have expended on peach preserves because of you...

YukonRon

Foghorn said:

YukonRon said:

@Foghorn
just so you know, I ordered some of that, another chunk of change out of my retirement plan. this egg thing.......

Yes, I know.  

You'll need to buy a lot of datil pepper sauce to equal the money I have expended on peach preserves because of you...

Well, there is that.

Photo Egg

Foghorn said:

YukonRon said:

Daddyshack said:

Do you think brining might before makes a difference  if you add baking powder or corn starch to dry rub?

I have not brined, but I do add corn starch to the rub. I left them in the fridge sitting on paper towels and covering them with a paper towel on a raised grid in a tray, for about 24-36 hours. They came out perfect, it was the best @Foghorn would ever have. (Joking of course).

I have to confess that since The Gumbo Shop in New Orleans quit selling their rub my wings haven't been as good as they used to be.  Every other Cajun rub I have used has too much salt.  I might have to start making my own rub.

Most rubs have to much salt or sugar when you add enough to give them good flavor crust of rub.