I decided to focus all my efforts on wings this year. I tried the buttermilk, salt/pepper brine on half followed by a toss in franks redhot wing sauce with butter. The other half I did with a family favorite wing marinade I've shared on the forum a few times, but I will continue to push it! I cant recommend trying this enough. I picked it up from a Webber grill book ten years ago and every time friends/family come over for a get together they request it. It's almost a bi weekly meal now.
The recipe is for about a dozen full wings, multiply as needed!
1/2 cup EVOO
4 Tblspn fresh lemon (I often increase this a bit)
2 Tblspn minced fresh garlic
3 Tsp kosher salt
4 Tsp dried oregano
4 Tsp paprika
2 Tsp celery seed
2 Tsp cayenne pepper
Mix all ingredients in mixing bowel, pour into ziplock with wings and seal. Put in fridge 2-4 hrs, rotating every 30 min for even coat.
I used to marinade then do indirect high heat, but a few months back I got a MES and started doing low and slow 225 followed by crisping over direct medium charcoal grill. The smoker to grill gives texture and taste beyond belief
The recipe is for about a dozen full wings, multiply as needed!
1/2 cup EVOO
4 Tblspn fresh lemon (I often increase this a bit)
2 Tblspn minced fresh garlic
3 Tsp kosher salt
4 Tsp dried oregano
4 Tsp paprika
2 Tsp celery seed
2 Tsp cayenne pepper
Mix all ingredients in mixing bowel, pour into ziplock with wings and seal. Put in fridge 2-4 hrs, rotating every 30 min for even coat.
I used to marinade then do indirect high heat, but a few months back I got a MES and started doing low and slow 225 followed by crisping over direct medium charcoal grill. The smoker to grill gives texture and taste beyond belief
