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Thread: Orange Marmalade Siracha Wings

  1. #1
    Senior Member WolfeMan's Avatar
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    Orange Marmalade Siracha Wings

    Cooking, BBQing specifically is a passion of mine. I grilled wings on Sunday these on Sunday and thought I'd share the pic's and the recipe that I threw together with you guys if anyone likes to grill. I grill or smoke BBQ 2-3 times a week year round.

    The pictures do not do these wings justice. Grilled indirect at 350º for 1 hour, then dipped in the sauce and cooked 15 minutes and repeated one more time. FANTASTIC! Sweet with a very nice back heat!

    Sauce
    1 - 18 oz Jar of Orange Marmalade
    1/3 cup - honey
    1/3 cup - brown sugar
    1/3 cup - Siracha Sauce
    Bring to a boil and remove from heat


  2. #2
    Wolf,
    I wished you lived closer. Always making fine food.

  3. #3
    Senior Member Them Bones's Avatar
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    I think I'm going to try that this weekend!

  4. #4
    Senior Member WolfeMan's Avatar
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    Quote Originally Posted by Them Bones View Post
    I think I'm going to try that this weekend!
    Let me know how you like them. I didn't have any, but a nice garnish would have been either toasted sesame seeds and/or thin sliced green onions if you like that sort of stuff.

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    Senior Member wtf's Avatar
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    Dang those look soooo good, I'm going to try them too. One question - what does indirect heat mean - I think I know but am not certain. My brother does all the grilling and he sucks, I know he's cooking the food on too high heat which burns the outside but the inside is still raw.

  6. #6
    Senior Member WolfeMan's Avatar
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    Quote Originally Posted by wtf View Post
    Dang those look soooo good, I'm going to try them too. One question - what does indirect heat mean - I think I know but am not certain. My brother does all the grilling and he sucks, I know he's cooking the food on too high heat which burns the outside but the inside is still raw.
    It means on the opposite side of the grill from where the heat is. The reasoning is, it prevents the chicken from burning, especially after adding a sugary glaze like this one. So if you're cooking on a charcoal grill you simply light the coals and cook the wings on the opposite side of where the heat is, with the lid on. If you're using a gas grill, then only light half of the burners and put the wings on the opposite side where the burners are off.

    Hope this helps!!!

  7. #7
    Senior Member wtf's Avatar
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    Quote Originally Posted by WolfeMan View Post
    It means on the opposite side of the grill from where the heat is. The reasoning is, it prevents the chicken from burning, especially after adding a sugary glaze like this one. So if you're cooking on a charcoal grill you simply light the coals and cook the wings on the opposite side of where the heat is, with the lid on. If you're using a gas grill, then only light half of the burners and put the wings on the opposite side where the burners are off.

    Hope this helps!!!
    I gotcha Thanks. We use charcoal, we think the food taste better this way.

  8. #8
    Senior Member WolfeMan's Avatar
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    Quote Originally Posted by wtf View Post
    I gotcha Thanks. We use charcoal, we think the food taste better this way.
    Oh I absolutely agree!!!

  9. #9
    Senior Member Them Bones's Avatar
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    Okay, so you bring the sauce to a brief boil and take it off the heat.

    Do you season the wings with anything before you start cooking?

    Just to make sure... 1 hr, 350, indirect heat. Then dip in sauce, cook for 15 mins, dip again and then another 15 mins?

  10. #10
    Senior Member WolfeMan's Avatar
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    Quote Originally Posted by Them Bones View Post
    Okay, so you bring the sauce to a brief boil and take it off the heat.

    Do you season the wings with anything before you start cooking?

    Just to make sure... 1 hr, 350, indirect heat. Then dip in sauce, cook for 15 mins, dip again and then another 15 mins?
    Yes, bring to a boil just to melt the sugar and combine everything. No need to reduce at all, it will thicken up on it's own due to the high sugar content.

    Yes, 1 hr, 350, indirect heat. Then dip in sauce, cook for 15 mins, dip again and then another 15 mins....if after 1 hr the wings don't have enough color for you, then you could briefly char a bit over direct heat if you want. But after you sauce them, definitely keep them indirect or the sugar will burn instantly over direct heat.

    I seasoned them with a little citrus rub. Lemon pepper or regualar season salt will work if you don't have any citrus type rub laying around.

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