Deelady
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Peach Bourbon Habanero Hot Wings
Servings: 10
Course: Appetizers
These wings can be prepared with varying degrees of spiciness, depending on the hot sauce you use. Tabasco is a pretty good middle ground - not too hot for most buffalo wing fans. If you like, you can split the basting sauce into two parts: one with habaneros and one without. Just keep track of which wings are which while you grill and baste, and when you serve.
Ingredients: 20 whole chicken wings (about 4 to 4 ½ pounds)
Peach woodchips or chunks, soaked (if you are making the hot kisses, just use mesquite instead of the peach wood for the wings as well as the hot kisses)
For the marinade: ½ cup hot sauce (Tabasco or your favorite hot sauce)
½ cup freshly squeezed lemon juice
¼ cup canola oil
8 cloves garlic, finely chopped
3 tablespoons soy sauce
For basting:
1 cup peach (or apricot) preserves
¼ cup bourbon
½ cup butter
2 tablespoons brown sugar
4 fresh habanero peppers, minced (remove seeds and ribs to lower the intensity, or leave them for hotter wings - wear surgical-type gloves)
For serving:
Blue cheese dressing ingredients:
¾ cup mayonnaise (not salad dressing)
¼ cup sour cream
1 teaspoon coarsely ground black pepper
½ teaspoon fresh lemon rind
¾ cup coarsely crumbled blue cheese Buttermilk (optional)
Celery ribs (optional), however many you like, cut lengthwise into 2 or 3 pieces and then crosswise into 3 to 4-inch sticks
Instructions:
Blue cheese dressing
The dressing can be made 24 hours ahead. Combine the mayonnaise, sour cream, lemon rind and pepper in a bowl. Stir in blue cheese until well mixed. If the mixture is too thick, stir in buttermilk, a small amount at a time, until you like the consistency. Cover and store in the refrigerator until serving.
Prep the wings and marinate
Rinse the wings under cold, running water and dry with paper towels. Cut off the bony tip of each wing and then cut wings in half at the joint. Whisk together all marinade ingredients in a large glass mixing bowl. Add the wings and stir to thoroughly coat all the wings. Cover and refrigerate. The wings should marinate in the refrigerator for 4 to 12 hours, whatever timing is most convenient. Turn the wings occasionally to ensure they are well-marinaded.
Prep the grill
Preheat the grill for indirect grilling at 400 to 500°F and start the wood chips or chunks smoking.
Make the basting mixture
While the grill is heating and smoke is starting, prepare the basting mixture. In a medium saucepan, melt the butter over low heat. Add the preserves, brown sugar and habanero, stirring constantly until the preserves have melted. Stir in the bourbon and keep warm over very low heat until you are ready to baste. Keep an eye on the pot.
Grill the wings
Put the wings on the grill in the indirect cooking zone. Discard the marinade. Cook the wings with the lid closed and the grill at 400 to 500°F. Turn the wings every five minutes until the skin is golden brown and starting to turn crisp, about 20 to 25 minutes. Baste the wings and continue grilling for about 10 more minutes, basting lightly every 2 minutes. If the basted wings are not caramelizing over indirect heat, move to direct heat for no more than the final 2 minutes. Serve the wings with blue cheese dressing and celery sticks.
Servings: 10
Course: Appetizers
These wings can be prepared with varying degrees of spiciness, depending on the hot sauce you use. Tabasco is a pretty good middle ground - not too hot for most buffalo wing fans. If you like, you can split the basting sauce into two parts: one with habaneros and one without. Just keep track of which wings are which while you grill and baste, and when you serve.
Ingredients: 20 whole chicken wings (about 4 to 4 ½ pounds)
Peach woodchips or chunks, soaked (if you are making the hot kisses, just use mesquite instead of the peach wood for the wings as well as the hot kisses)
For the marinade: ½ cup hot sauce (Tabasco or your favorite hot sauce)
½ cup freshly squeezed lemon juice
¼ cup canola oil
8 cloves garlic, finely chopped
3 tablespoons soy sauce
For basting:
1 cup peach (or apricot) preserves
¼ cup bourbon
½ cup butter
2 tablespoons brown sugar
4 fresh habanero peppers, minced (remove seeds and ribs to lower the intensity, or leave them for hotter wings - wear surgical-type gloves)
For serving:
Blue cheese dressing ingredients:
¾ cup mayonnaise (not salad dressing)
¼ cup sour cream
1 teaspoon coarsely ground black pepper
½ teaspoon fresh lemon rind
¾ cup coarsely crumbled blue cheese Buttermilk (optional)
Celery ribs (optional), however many you like, cut lengthwise into 2 or 3 pieces and then crosswise into 3 to 4-inch sticks
Instructions:
Blue cheese dressing
The dressing can be made 24 hours ahead. Combine the mayonnaise, sour cream, lemon rind and pepper in a bowl. Stir in blue cheese until well mixed. If the mixture is too thick, stir in buttermilk, a small amount at a time, until you like the consistency. Cover and store in the refrigerator until serving.
Prep the wings and marinate
Rinse the wings under cold, running water and dry with paper towels. Cut off the bony tip of each wing and then cut wings in half at the joint. Whisk together all marinade ingredients in a large glass mixing bowl. Add the wings and stir to thoroughly coat all the wings. Cover and refrigerate. The wings should marinate in the refrigerator for 4 to 12 hours, whatever timing is most convenient. Turn the wings occasionally to ensure they are well-marinaded.
Prep the grill
Preheat the grill for indirect grilling at 400 to 500°F and start the wood chips or chunks smoking.
Make the basting mixture
While the grill is heating and smoke is starting, prepare the basting mixture. In a medium saucepan, melt the butter over low heat. Add the preserves, brown sugar and habanero, stirring constantly until the preserves have melted. Stir in the bourbon and keep warm over very low heat until you are ready to baste. Keep an eye on the pot.
Grill the wings
Put the wings on the grill in the indirect cooking zone. Discard the marinade. Cook the wings with the lid closed and the grill at 400 to 500°F. Turn the wings every five minutes until the skin is golden brown and starting to turn crisp, about 20 to 25 minutes. Baste the wings and continue grilling for about 10 more minutes, basting lightly every 2 minutes. If the basted wings are not caramelizing over indirect heat, move to direct heat for no more than the final 2 minutes. Serve the wings with blue cheese dressing and celery sticks.
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