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Today's Cook Crispy Teriyaki Wings with QView

post #1 of 14
Thread Starter 


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.
post #2 of 14
Looks like some tasty wings! Nice smoke!
post #3 of 14
Thread Starter 
Thanks. I'm learning a lot from the site here and some very helpful people. I'm definitely hooked.
post #4 of 14
Looks great.
post #5 of 14

J, they look excellent !

post #6 of 14

j thems some good lookin wangs boy.

dannylang

post #7 of 14
Thread Starter 
Thanks Dan. I appreciate it. They wuz goooood.
post #8 of 14

Looked mighty Tasty

 

Gary

post #9 of 14
Purdy.
post #10 of 14

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.

post #11 of 14
Awesome looking wings! Great job!!
post #12 of 14
Thread Starter 
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.
post #13 of 14
Those look delicious. Are you able to share recipe? Or closely guarded family secret.
post #14 of 14
Nice and tasty looking!
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