As someone who fixes A LOT of wings on my Big Green Egg, your wings look like a 5 star wing for sure!! I am not competing at BK Wing Festival, so I can offer this tip. Try the Mango/Hab sauce without the carrots or reduce the amount of carrots in your sauce. That is probably where the weird texture is coming from. Hope to come by and try one or 5 of these from you.... GOOD LUCK!!!
Best jerk marinade. Walkerswood jerk paste, Walkerswood green seasoning, bunch of green onions chopped, scotch bonnet chopped, fresh thyme and a little W sauce. Rub all over bone in chicken thighs or wings marinate for a day. 350° on the smoker for about 45 minutes to an hour.
Just "winging it" Neal! - They already look awesome - Looking forward to the refined video coming up. - Cheers! Your wife and mine are pretty much the same when it comes to heat - They are "hyper-sensitive" to it. - That's why I make "his" and "hers" - lol
Mighty fine looking wings Neal! Very exciting….your first competition! It’s gonna be fun for sure! I’m wondering if there is a Vortex that will fir the Weber Summit? Good luck and have fun! Cheers brother!
Not on the subject of Jerk Chicken, I just have a comment. I've been looking for the perfect seasoning for hamburgers for a long time, over a couple years. I've ordered several blends advertised by numerous utube chefs. I finally found it. Your Shake That for burgers is EXACTLY what I've been looking for. Great flavor.
Neal I have been thinking about making jerk wings for awhile now. I already have the dry seasoning that I got from Jamaica. It is a wonderful dry rub that I use all the time. I will have to try your wet version. Those look so good. Something I will definitely try. Thanks again. Good luck. GBO.
I figure you should at least Place or Show in that cook off! But I l know you'll be full on charge for the Win. Best wishes. Oh, and those prototype wings look Killer to me. I'd do my best to down 20 or so. More if I didn't want a side of something. Speaking of sides.... ?
Neil, looks like you got yourself a great start! May I recommend that on you r&d testing, I would use the grill that your taking to the event. You can get away with direct grilling more on that Summit as opposed to let's say your 22" kettle. If the heat was getting a little away from you in the "basement" of the summit, it would be worse in the kettle just due to the coals being closer to the food grate. BTW I have the exact same Summit, and it's a my favorite cooker hands down!
You probably already know this, your success in a contest is going to depend on who the judges are. If they're seasoned BBQ judges and are judging on a single bite or two, you're going to need to overdo the seasoning/flavor to get that short term hit. That's the difference between competition and backyard; competition is for intensity, backyard is for balance and volume enjoyment.
100 agree...thats kinda my thinking when I said....Difference in these and championship style...I think I have the mango down packed so far....little cheat code for sure
@@PelletsandPits the jerk chicken wings were good but I’ll be honest your fajita wings were the favorite of our group at the festival. No lie. Need the recipe for the wings and that sauce…excellent job 👍
