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Big THANKS to Fidel!

BigA
BigA Posts: 1,157
edited November -0001 in EggHead Forum
Fidel i have to give you a BIG THANK YOU. for your help on the wings, we emailed back in May and I havent been on here a lot this summer but I wanted to thank you. I have cooked them up a lot this summer and every rants and raves about them. I tell them that the resipe is from a person i have never met but trust fully on the egghead forum, they all tell me to get more of your recipes as those wings are great!! Sorry for the Thanks being so late :laugh: But thanks!! :P
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Comments

  • RRP
    RRP Posts: 26,451
    so please share the recipe!
    Re-gasketing the USA one yard at a time 
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  • BigA
    BigA Posts: 1,157
    you must ask Fidel. I cant be responsible for telling everyone how to do it, i might miss something. i am sure he will be happy to help. Something this good has to come from the source!! :cheer:
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  • RRP
    RRP Posts: 26,451
    OK - Hey Rod care to share?
    Re-gasketing the USA one yard at a time 
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  • Richard Fl
    Richard Fl Posts: 8,297
    Am waiting for his post, but here is one he did last year.

    Wings, Chicken, Marinade, Fidel

    These turned out great. Incredibly crispy skin, moist and tender interior, and a good heat without the sauce making them soggy. A friend sent me this marinade recipe, I am unsure of the original source. Started by marinating wings in the following:


    INGREDIENTS:
    1 cup cider vinegar
    1/2 cup water
    2 Tbs vegetable oil
    2 Tbs Worcestershire sauce
    2 Tbs chili powder
    2 Tbs Frank's Red Hot
    1 Tbs white sugar
    1 tsp red pepper flakes
    1 tsp salt
    1 tsp black pepper
    1 tsp onion powder
    1 tsp granulated garlic




    Procedure:
    1 Let them soak for 6 hours. Then I took them out and put them on a cooling rack over a cookie sheet and let them air dry in the fridge for 2 hours.
    2 Cooked them direct on the rig, highest setting, with coals only about halfway up the firebox. I wanted the wings about 18" or so above the heat. I left the spider in to try and give some perspective to the distance between the wings and the coals.
    3 I turned them once during the cook and spun the grid to try and make sure they cooked evenly. When they got to about 180* internal - almost done - I put them in a mixing bowl with some Anchor Bar Suicidal sauce, tossed them, then put them back on the grid for another 10 minutes and let them crisp up.
    4 Pulled them off, tossed them in the bowl again just to get a hint more sauce on them. Served with traditional side of celery and blue cheese and an ice cold beer.
    5 These were very good. I highly recommend you give these a rip sometime for some really good wings. The vinegar in the marinade has just enough tang to cut the heat and give the flavor some good depth.
    6
    7 Rod F.
    8 Buford, GA


    Recipe Type
    Appetizer, Poultry

    Recipe Source
    Source: BGE Forum, Fidel, 2009/03/08
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  • BigA
    BigA Posts: 1,157
    That is different than the one i got. He must have many recipes!! this is the one i got.
    I hope you dont mind Fidel!

    What I do is marinate them in a mix of 1 part water, 1 part hot sauce, 2 parts cider vinegar and a few Tbsp of lemon juice for 2-3 days. Then put them in a big pot, marinade and all, and heat for 10-15 minutes until the marinade is about 160* or so - not quite to a boil. This will render some of the fat from under the skin to help them crisp up. Then drain and season with some lemon pepper or salt and black pepper. Do not use a rub with sugar in it. Place on a hot fire - 425-450*, raised grid, direct, for 5-10 minutes per side to get them good and crisp. Then I put them in a bowl, toss them with hot sauce, and put back on the grid for 2-3 minutes to firm up the sauce.
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  • BigA
    BigA Posts: 1,157
    That is different than the one i got. He must have many recipes!! this is the one i got.
    I hope you dont mind Fidel!

    What I do is marinate them in a mix of 1 part water, 1 part hot sauce, 2 parts cider vinegar and a few Tbsp of lemon juice for 2-3 days. Then put them in a big pot, marinade and all, and heat for 10-15 minutes until the marinade is about 160* or so - not quite to a boil. This will render some of the fat from under the skin to help them crisp up. Then drain and season with some lemon pepper or salt and black pepper. Do not use a rub with sugar in it. Place on a hot fire - 425-450*, raised grid, direct, for 5-10 minutes per side to get them good and crisp. Then I put them in a bowl, toss them with hot sauce, and put back on the grid for 2-3 minutes to firm up the sauce.
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  • Grumpa
    Grumpa Posts: 861
    Looks good Richard... Thanks!
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  • Fidel
    Fidel Posts: 10,172
    Glad you enjoy them. I am always experimenting with wings, and don't recall the exact recipe I gave you, but I generally marinade, season, grill, sauce, grill, and eat. The seasoning and marinade changes a lot depending on my mood and company I am expecting.

    Now that football season is upon us I will do wings just about every weekend until the Superbowl.
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  • BigA
    BigA Posts: 1,157
    well if you come across a new one that i should try let me know!! I am glad football is upon us as tailgating is always fun.
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