My wife saw a Tamarind Heads sauce mention, intrigued, looked it up and adapted it to our (or my) taste, as chili pepper tears me up. Sauce was as follows, and extraordinary:
Flappers were dry rubbed with Korean seasoning salt (90% NaCl, 10% MSG), white pepper, super finely ground black pepper, baking powder, garlic powder, scant celery salt.
Weber 22" kettle with a Slow n Sear. (Spider Grill controller in pic not in use). Wings on at 400F.
Sauced at roughly 40 minutes in, sticky caramelization looking good!
Paired with bastardized Vietnamese spring rolls, kimchi style Sriracha rice vinegar cukes and a delightful peanut dipping sauce. Nice way to spend an evening!
Flappers were dry rubbed with Korean seasoning salt (90% NaCl, 10% MSG), white pepper, super finely ground black pepper, baking powder, garlic powder, scant celery salt.
Weber 22" kettle with a Slow n Sear. (Spider Grill controller in pic not in use). Wings on at 400F.
Sauced at roughly 40 minutes in, sticky caramelization looking good!
Paired with bastardized Vietnamese spring rolls, kimchi style Sriracha rice vinegar cukes and a delightful peanut dipping sauce. Nice way to spend an evening!
