03-26-2008, 12:27 AM
My new dog
Join Date: Jan 2003
Originally Posted by CHEF LUIGI
simmer, not boil, the day before in chicken stock, beer and your favorite spices, herbs, cayenne, etc.
drain, save the liquid and hold portiones wings until grill time.
use mesquite charcoal and pecan chips.
unless you have a special grate for your grill, use the greaesd aluminum, disposable pan, and smoke/ roast for ten minutes, covered.
pull wings from fire, sauce well, and return to fire, uncoverd and roast while turning and positioning wings to maximize the carmalization of the wings, you want them cripy, without frying,no. ?
extra sauce for dipping,
mint infused THAI oil.
just make sure they make it to your mouth.
if they hit the ground you might find your self licking gravle ..