chowhound
New member
No recipe. Just how I "wing it" some of the time.
Make a sauce and get it warmed up on your grill. In this case it was teriyaki sauce, a little soy sauce, honey and various dry seasonings out of the cupboard.
Put your wings in the sauce. I usally just dump them in frozen because I don't plan ahead. Cooking them til done just takes a little longer, but being in the glass pan is a no brainer. You could probably even forget you're grilling for about 45 minutes. Toss them around until they reach the temperature you're looking for. In my case they need to shoot up over 160F. The grill is around 350 and they are over a low flame.
Gratutitious knife guy pic
Cut yourself up some potato wedges. Using whatever knife is closest.
I make a foil pan up and season the wedges in there. To make the foil pan, either consult your Sheet Metal Workers International handbook, or take a roll of aluminum foil to your closest sheet metal shop and ask them to do it for you..... Oh i kill myself.....
EVOO has been added to the foil pan of course. And if you hold your cutting board flush with the counter, you can slide the flimsy pan right onto it. Place it on the grill the same way.
If you haven't nuked the potatoes (on a plate) ahead of time, you'll have a good wait. I did tonight. Put them over a low flame, shut the lid, flip them now and then, and give them at least 30 minutes before you even think they are done, but they'll burn before then if you aren't paying attention. It's a good idea to add either some more oil or some butter (what I use) after ten minutes to make sure they are good and lubed. Too much ahead of time and you might as well deep fry them.
I don't pay attention to times, but you can use the usual methods to see if and when they are done. Eat one....
After a while, and the chicken is reading the temp you like (in my case 180F), take the wings out of the pan and start to color them up. Still on low to med flame.
Put em on a platter when you feel like. They have been done for a while now, but I don't like to rush things.
Put em on your plate.
In my case with ranch on the wedges and blue cheese dressing on the carrots.
Your results may vary. Which could be a good thing!
Make a sauce and get it warmed up on your grill. In this case it was teriyaki sauce, a little soy sauce, honey and various dry seasonings out of the cupboard.
Put your wings in the sauce. I usally just dump them in frozen because I don't plan ahead. Cooking them til done just takes a little longer, but being in the glass pan is a no brainer. You could probably even forget you're grilling for about 45 minutes. Toss them around until they reach the temperature you're looking for. In my case they need to shoot up over 160F. The grill is around 350 and they are over a low flame.
Gratutitious knife guy pic
Cut yourself up some potato wedges. Using whatever knife is closest.
I make a foil pan up and season the wedges in there. To make the foil pan, either consult your Sheet Metal Workers International handbook, or take a roll of aluminum foil to your closest sheet metal shop and ask them to do it for you..... Oh i kill myself.....
EVOO has been added to the foil pan of course. And if you hold your cutting board flush with the counter, you can slide the flimsy pan right onto it. Place it on the grill the same way.
If you haven't nuked the potatoes (on a plate) ahead of time, you'll have a good wait. I did tonight. Put them over a low flame, shut the lid, flip them now and then, and give them at least 30 minutes before you even think they are done, but they'll burn before then if you aren't paying attention. It's a good idea to add either some more oil or some butter (what I use) after ten minutes to make sure they are good and lubed. Too much ahead of time and you might as well deep fry them.
I don't pay attention to times, but you can use the usual methods to see if and when they are done. Eat one....
After a while, and the chicken is reading the temp you like (in my case 180F), take the wings out of the pan and start to color them up. Still on low to med flame.
Put em on a platter when you feel like. They have been done for a while now, but I don't like to rush things.
Put em on your plate.
In my case with ranch on the wedges and blue cheese dressing on the carrots.
Your results may vary. Which could be a good thing!