So I wanted to make some wings the other day, and as much as I love buffalo style deep fried, I craved something different. Something with smoky flavor in them. Of course I love the crispy skin and the tangy hot sauce, but with this recipe I decided to use charcoal.
Its always hard to marinate wings because of the thick skin, its almost impossible to penetrate it with anything. *One thing that works very well on wings is a paste made of different dry peppers.*
I re hydrated some tasty varieties of peppers, and blended them with garlic and oil.
24 hours later the color of wings get so nice and golden
I got some really cool thick skewers that work very well for wings and other tricky meats. Some hickory wood, and BAM
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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