Wings-n-Things

I don’t post many quick weeknight Egg’d meals as I don’t cook as many as I’d like, so I made
sure to document this one.  Six and a half pounds of chicken wings had their wing tips removed and were separated into drumettes and flats.

The wings were placed in 3 different marinades: Nando’s Lemon and Herb Peri-Peri sauce,
kalbi, and garlic, herb & wine.  Sodium free chicken bouillon was added to each.  They were
left to marinate overnight in the fridge and then placed on racks to air dry in the fridge for 24
hours.

The BGE had been running at 350F for about 35 minutes at this point.

All done.  From left to right: garlic, herb & wine, kalbi and lemon & herb peri peri.

For a quick side, I took some Russet potatoes which were previously smoked with oak wood
and cut them into thick fries.  They were fried at 350F until the outside felt dry and crunchy,
allowed to cool and then frozen.  Once the wings were almost done, the fries were cooked for
a third time for another 2-3 minutes at 375F.

Time to eat.

The lemon & herb peri-peri bottle indicates it’s extra mild, however, I found that it had
the perfect balance of zest and heat.  Truly delicious.  The kalbi was on point as usual and the
garlic & herb flavored wings were pretty packed with flavor as well.  This will not be the last time I take a stab at making smoked french fries.  They had a perfect crunchy, bite-through exterior with a pillowy soft, tender, smoky interior.  Good eats.