Today's Cook Crispy Teriyaki Wings with QView

[jraiona]

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• jraiona
• Feb 7, 2015

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.

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• jraiona
• Feb 7, 2015

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°.

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• jraiona
• Feb 7, 2015

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

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• jraiona
• Feb 7, 2015

The finished dish served with crudités and asian remoulade.

 

[dirtsailor2003]

Looks like some tasty wings! Nice smoke!

 

[jraiona]

Thanks. I'm learning a lot from the site here and some very helpful people. I'm definitely hooked.

 

[pc farmer]

Looks great.

 

[crazymoon]

J, they look excellent !

 

[dannylang]

j thems some good lookin wangs boy.

dannylang

 

[jraiona]

Thanks Dan. I appreciate it. They wuz goooood.

 

[gary s]

Looked mighty Tasty

Gary

 

[inkjunkie]

Purdy.

 

[flakjacket098]

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.

 

[brooksy]

Awesome looking wings! Great job!!

 

[jraiona]

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.

 

[rogan]

Those look delicious. Are you able to share recipe? Or closely guarded family secret.

 

[smokinadam]

Nice and tasty looking!