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Author Topic: Orange Marmalade Sriracha Wings  (Read 37650 times)
Shawn W
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« on: April 23, 2010, 07:46:22 PM »

I did some wings today and it was a fantastic cook on the keg over using my performer. The extra distance from the coals on the BSK is a real plus for this cook IMO.

******************************************
Sauce (Larry Wolfe)
1 - 18 oz Orange Marmalade
1/3 cup - honey
1/3 cup - brown sugar
1/3 cup - Sriracha Sauce
Bring to a boil and remove from heat
******************************************

I had Sambal Oelek on hand which is the same as Sriracha only without the garlic so I added 1t of granulated garlic. I also let it simmer for about 30 minutes once it boiled.

Edit: I opted for the granulated garlic because I was out of fresh. I would have liked to use 1 - 2 cloves of fresh. Fixed basting times.


Here's how the cook went down:

-applied S&P both sides of the wings
-on at 1715 with 1 chunk of apple vents at 3, got up to 350F in about 30 minutes
-rotated front to back at 1745
-1800 flipped, 1st baste, shut dampers, closed lid
-1810 another baste
-wait 2 - 3 minutes, another baste
-wait 2 - 3 minutes, another baste
-wait 2 - 3 minutes, another baste and remove

















« Last Edit: May 03, 2010, 10:14:32 AM by Kegger » Logged
BirdNerd
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« Reply #1 on: April 23, 2010, 08:30:22 PM »

Kegger, can you Fedex some out west? Looks great. Will have to try this weekend.
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Boat-n-BBQ
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« Reply #2 on: April 23, 2010, 09:29:21 PM »

Buddy Shocked

This is why I'm glad your on the forum Grin  I love Sriracha Sauce and this looks awesome!  Killer pics too..  I'd like to be the first to request this be moved to the recipe section.  I will be making these this week.

Thanks,
Boat

PS, In see I'm not the only one that flips my CI grate for different cooks Cool
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EconomicDisconnect
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« Reply #3 on: April 23, 2010, 09:54:41 PM »

First,
unreal wings!!!!!!!!!!!!! Cheesy

Second, this should be both a recipe folder and Monthly king! Smiley
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Shawn W
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« Reply #4 on: April 23, 2010, 10:44:34 PM »

Thanks guys!

Couple of things I should have mentioned above:

Basting more than once (layering) the sauce gives them depth, but keep an eye out ... the sugar can blacken on ya in a hurry. If you're running over 400F you gotta keep 'em moving. The first time I used this recipe on the performer they got quite black.

The sauce recipe is easily enough for 3 times the amount of wings shown on the grill.

Boatn: the flat seems to be the only side I'm using. I've never had CI grates before and I'm loving them!
« Last Edit: April 24, 2010, 07:18:27 AM by Kegger » Logged
Boat-n-BBQ
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« Reply #5 on: April 23, 2010, 11:00:12 PM »

Kegger,

Thanks for the tip.  I figured it would burn easy. I can't wait to try these Tongue

Your gona want to flip the CI back over for high temp sears.  The grill makes are sweet on the narrow side, steaks and veggies both.  You can hear it sizzle!  Flat irons are, well, just do it! LoL

Boat
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« Reply #6 on: April 24, 2010, 05:28:27 AM »

Very nice indeed. I haven't tried wings on the keg yet. I will now.
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gregmsws
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« Reply #7 on: April 24, 2010, 07:59:16 AM »

Great pics. I just got turned on to Sriracha sauce.....use it on everyting.
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Ricky Bobby
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« Reply #8 on: April 24, 2010, 12:34:07 PM »

Very beautiful work!  I was just thinking of Sriracha-sauced wings.  How in the world did you know?

RB
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EconomicDisconnect
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« Reply #9 on: April 24, 2010, 04:35:41 PM »

Sweet!  Glad this one has a spot.
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RNF
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« Reply #10 on: April 24, 2010, 07:49:23 PM »

Them are some great looking wings and a must try, thanks for posting it.
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GrillSarge
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« Reply #11 on: April 25, 2010, 07:05:23 AM »

I'm planning on experimenting to do this in some kind of sugar free approach today.  I bought a bunch of Sriracha and sambal oelek,  but I also saw a sauce right next to both from the same maker called chili garlic sauce.  It appears to resemble sambal oelek  but with garlic, and has no sugar, Sriracha has a tiny amount of sugar  not enough to worry me but  Have you ever used the Chili garlic sauce?
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Lando
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« Reply #12 on: April 27, 2010, 04:36:25 PM »

I made these bad boys a couple days ago and they are fantastic.  I added a little ancho chili powder for some more kick and it worked well.  The only thing I will do differently is dredge them in the leftover marmalade mix before serving.  Thanks for the great recipe, this will wow any crowd and its crazy easy (albeit extremely sticky)     
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ronbeaux
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« Reply #13 on: April 27, 2010, 04:40:42 PM »

I'd hammer those wings!!!

Nice job.
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Is it burnt??
Boat-n-BBQ
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« Reply #14 on: May 03, 2010, 08:14:38 AM »

Kegger,

I entered these in a "peoples choice" Friday night 4/30/2010 at the ABA BBQ Comp in Anderson, SC.  They were awesome! It was a winner take all. We didn't win, but I know we had to come close.... 

I walked in about 15 min after all the wings were put out for folks to try.  Out of the 3 dozen we were told to submit I saw the last 4 get snatched from the box in a rush!  Most of the boxes were still full of wings? Only one other entry was cleaned out faster yours!!!  I grabbed a few wings from the other entries and sat down at a table with some folks I had met to chat and try some of the wings.  One of the guys at the table said "I'll be right back" I have to try box #10 because people were "raving" about them...  I had to tell him "sorry" those were mine and they're already gone!!!

All I'm sayin is, if you haven't done it yet you gota make these wings  Cool

Boat
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