Today's Cook Crispy Teriyaki Wings with QView

Discussion in 'Poultry' started by jraiona, Feb 7, 2015.

  1. I did a rub of cinnamon, nutmeg, cloves, cardamom, Tellicherry pepper, citrus peel, garlic, and onion. I let the wings sit in the fridge for around 3 hours uncovered.

    I used a full lit chimney of KBB and topped it with half a chimney of unlit. I was able to keep the temp right around 365°.

    After 30 minutes I spritzed with my Tare (Teriyaki) mixture of mirin, soy sauce, saki, brown sugar, garlic and ginger.

    The finished dish served with crudités and asian remoulade.
    tr00ter and dannylang like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks like some tasty wings! Nice smoke!
  3. Thanks. I'm learning a lot from the site here and some very helpful people. I'm definitely hooked.
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great.
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    J, they look excellent !
  6. j thems some good lookin wangs boy.

  7. Thanks Dan. I appreciate it. They wuz goooood.
  8. Looked mighty Tasty

  9. inkjunkie

    inkjunkie Master of the Pit

  10. flakjacket098

    flakjacket098 Newbie

    These look great! I like the deep color you managed on them. I'm assuming that adding the teriyaki glaze late would be key to keep the brown sugar from burning too much.
  11. brooksy

    brooksy Master of the Pit

    Awesome looking wings! Great job!!
  12. You are correct Flack. The Tare is very high in sugar and adding it late in the cook is essential. Thanks for your encouraging words.
  13. Those look delicious. Are you able to share recipe? Or closely guarded family secret.
  14. smokinadam

    smokinadam Smoking Fanatic

    Nice and tasty looking!

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