This wing recipe is awesome, sweet, savory, spicy and just a enough heat (for me anyway). The rub is Simply Marvelous Sweet and Spicy, the rest is my own creation.
Start with the braising liquid.
- 1 can chicken broth
- 1/4 cup margarine
- 3 tablespoons Sriracha Hot Sauce
- 1 yellow onion (quartered)
- 4 garlic cloves (smashed)
- 9 dried Japones Chiles
Get it all in a pot on low heat to melt the margarine and let the flavors meld.
Next, break down some jumbo wings. Save the tips and toss them into the braising liquid for a little extra flavor.
Distribute the braising liquid equally between two half pans, give the wing parts a healthy coating of Simply Marvelous Sweet and Spicy rub and lay them in one layer on top.
Set up your cooker for indirect cooking and when she’s running steady at 275, put the pans on uncovered.
After 45 minutes they’ll look like this. Now cover tightly with aluminum foil and cook for another 45 minutes.
While that’s cooking, get the sauce ready:
- 1/2 cup agave nectar
- 1/2 cup margarine (1 stick)
- 1/4 cup Sriracha Hot Sauce
- Salt & pepper to taste
Put it all in a sauce pan on low heat to melt and meld.
When the 45 minutes covered with foil is up, it’s time to grill the pieces directly over the coals. Turn them over in the braising liquid on their way to the grill and give them another dunk half way through as a baste.
After you’ve developed a nice char on all sides, give them a toss in the sauce. They should look something like this.
I served mine my own version of Crash Potatoes and a cold bean salad, olive oil, white balsamic vinegar, salt & pepper, with toasted sesame seeds. Enjoy!
BONUS RECIPE – CRASH POTATOES
Boil some baby Yukon Gold potatoes until tender.
Lay them out on a cutting board and smash them down. Use your own imagination for what tool to use.
Brush them with some olive oil and season to your own liking. I used Simply Marvelous Season All and fried them in a cast iron skillet.