A sweet switch to wings

MickeyT

Happy Tuesday all![p]I meant to post this earlier but forgot. I did some wings 2 weeks ago and put a little twist in the marinade. After I cut the wings in half and cut off all excess skin I put them in a 1 gal Ziplock Bag to marinade for 2 days. I normally like my wings where I have to take deep breaths after about the second one. [p]I use a base of Valentino hot sauce. Along with that I add some Hunan sauce, Dijoun mustard, ginger, steak sauce and a splash of worchteshier (sp). Oh and of course a heaping table spoon of a combination of 5 mexican peppers I dried out of my garden last year.
Let em' soak for 2 days in the fridge or freeze them.[p]This time though I put about 2/3 cup of honey in as well.[p]The result was an a$$ kickin flapper along with a sweet aftertaste. Which was well received I might add.[p]I will do these again.[p]I cook my wings around the 225-250 range always closing the bottom vent when flipping to avoid that dreaded flare up that sometimes come with opening the lid for a minute or so.[p]Mick

Cornfed

MickeyT.,[p]Keep this up, and we'll have to add "Lord of the Wings" to your credentials...[p]Sorry,
Cornfed

MickeyT

Cornfed,[p]Don't know what's funnier, your post or that last Jets game. :>)[p]Sorry
Mick

Cornfed

MickeyT.,[p]You really know how to hurt a guy...[p]And I was about to say how much I enjoy your rings, especially for low temps on the mini...[p]Actually, in all seriousness, the rings for the mini are a particularly nice niche since non of the specialty tops are available for it. Good job![p]Later,
Cornfed

Unknown

Cornfed,[p]Nice to hear about the rings and the mini. I just ordered some for my large and mini. I had quite a time trying to keep the temp. down on the mini. I almost couldn't do it.[p]Mark

Cornfed

Omaha Mark,[p]Yeah, I'd been using tin foil as my top for the mini. The rings make it a tad easier and more scientific than wrapping a quick piece of foil on the top...[p]Beer, I like it,
Cornfed