Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Peri Peri question for wings

Options
NDG
NDG Posts: 2,431
in Seafood

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, OH

“There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
· Share on FacebookShare on Twitter

Comments

  • ColtsFan
    ColtsFan Posts: 6,336
    edited October 2019
    Options
    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 - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

    · Share on FacebookShare on Twitter
  • SmokeyLopey
    SmokeyLopey Posts: 435
    Options
    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.
    · Share on FacebookShare on Twitter
  • NDG
    NDG Posts: 2,431
    Options
    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, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
    · Share on FacebookShare on Twitter
  • Griffin
    Griffin Posts: 8,200
    Options

    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

     

    · Share on FacebookShare on Twitter
  • NDG
    NDG Posts: 2,431
    Options
    Thanks @Griffin
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
    · Share on FacebookShare on Twitter
  • NDG
    NDG Posts: 2,431
    Options
    Oh Yea - me likey.
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
    · Share on FacebookShare on Twitter
  • thetrim
    thetrim Posts: 11,357
    Options
    Freaking love wings.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter
  • jdMyers
    jdMyers Posts: 1,336
    Options
    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
    · Share on FacebookShare on Twitter
  • NDG
    NDG Posts: 2,431
    Options
    @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, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
    · Share on FacebookShare on Twitter
  • ColtsFan
    ColtsFan Posts: 6,336
    Options
    Love me some Nando's and now I have to try this glaze!

    Thanks!
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,102
    Options
    little bit of xanthan gum helps those thin sauces "hang on" to food.  Zero taste.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • Griffin
    Griffin Posts: 8,200
    Options

    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

     

    · Share on FacebookShare on Twitter
  • NDG
    NDG Posts: 2,431
    Options
    @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, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
    · Share on FacebookShare on Twitter

Categories