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Asian Fusion BBQ Wings

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Asian BBQ Wings, Sumi Salad and Fried Rice were on the menu this weekend. The fusion of Asian spices and BBQ techniques produced a tender and smokey super flavorful meal. Check it out:

First, I assemble the ingredients for the marinade.  You’ll see in the next photo that I added some peppercorns as well.

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In my mortar and pestle, I grind the salt and spices.

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I removed the shells from the cardamom and used only the seeds.

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Once everything is well pulverized, I reserved half for the rub and added the liquid ingredients to the rest.

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The wings go into a Ziploc bag and the marinade goes in on top.

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I gave them a good massage and put them in the refrigerator for about four hours.

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Right before they went into the smoker, I added some garlic powder and Tony C’s Creole Seasoning to the spices and sprinkled it on.

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Into the Stumps Baby, running at 275 degrees, one hour uncovered to soak up some smoke and one hour covered with foil to get them nice and tender.

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Kissed them with some flame on the Weber gasser for the Maillard Reaction (caramelization)

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Finally, I heated up some honey and Sriracha Sauce and gave them a toss along with some toasted sesame seeds.

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I served them up with a Sumi Salad and some Fried Rice.  I’ll post those recipes in a future post, but I can tell you the blend of sweet and spicy Asian flavors with the smokey tenderness of BBQ style wings was a match made in heaven.  Enjoy!

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