I was informed we were having chicken wings and halibut for dinner. I suggested she meant wings for appetizers and halibut for dinner and was apparently wrong. Also, I was informed we were having plain chicken wings. No sticky sauce and no spicy rubs. These instructions came from She Who Must Be Obeyed so arguing that chicken and halibut are a strange combination would be a fruitless endeavour. This is my valiant effort at following these instructions.
I started by mixing 5 ml of brown sugar, 5 ml of salt, 5 ml of minced garlic and 2 ml of pepper together on a plate. I thought this would be little enough seasonings that the wings would still be considered "plain". Don't tell her I didn't follow her instructions, please!
I tossed 12 chicken drumettes in 10 ml vegetable oil and then rolled them around in the spice mixture.
I prepared the fish by mixing 5 ml of hoisin sauce with 5 ml of Miracle Whip.
I rubbed that mixture all over the piece of halibut.
I mixed 7 ml of Louisiana Grills Poultry Seasoning with 125 ml of dry bread crumbs and patted that onto the surface of the halibut.
I preheated the Louisiana Grills pellet smoker to 325 F with apple pellets. I put the chicken wings on first.
After 10 minutes, I put the halibut on.
Five minutes later, I turned the chicken wings.
Fifteen minutes later, they were done and I took them inside.
We served them with coleslaw and potato salad.
I do not recommend serving halibut and chicken wings together. It kept me out of trouble but they are not dishes I think go together well.
That being said, both were quick easy smokes. The halibut had a nice crispy crust and the hoisin gave it some sweet/salty.
The wings were much better than I thought they would be. The minimal spices let the crispy skin chicken taste come through. I won't make these again unless instructed to do so but I won't whine about the lack of flavour next time!