Just a few pics of my weekend wing cook.
Wings get smeared with Dukes Mayo and then dusted with Kentucky Kernel seasoned flour. Then they rest uncovered in the fridge for at least an hour.
Indirect on the kettle. No Vortex. No smoke. Just a man and his grill. (and beer) :thumb:
Meanwhile I heated a pan of vinegar and added some of my chipotle powder. This is how I've been making wing sauce for years. I haven't bought wing sauce for a very long time.
After that sets for a while I screen out the powder and end up with a dark red, smokey hot vinegar to use for my hot sauce.
Reheat the vinegar and remove it from the heat. Stir in cold butter 1 T. at a time till each piece melts. When the sauce wont melt any more butter then the sauce is done.
Since most of my chicken pictures sucked...
The finish pic is all you get to see.
So the chicken turned out better than my pics...It usually does.
Wings get smeared with Dukes Mayo and then dusted with Kentucky Kernel seasoned flour. Then they rest uncovered in the fridge for at least an hour.
Indirect on the kettle. No Vortex. No smoke. Just a man and his grill. (and beer) :thumb:
Meanwhile I heated a pan of vinegar and added some of my chipotle powder. This is how I've been making wing sauce for years. I haven't bought wing sauce for a very long time.
After that sets for a while I screen out the powder and end up with a dark red, smokey hot vinegar to use for my hot sauce.
Reheat the vinegar and remove it from the heat. Stir in cold butter 1 T. at a time till each piece melts. When the sauce wont melt any more butter then the sauce is done.
Since most of my chicken pictures sucked...
The finish pic is all you get to see.
So the chicken turned out better than my pics...It usually does.
