What is your favorite wing off the grill? Tell us in the comments. This week, Chef Eric Gephart shares the ultimate wing recipe, Pickle Brine Turkey & Chicken Wings. Stick around to learn his stack method for getting different sized pieces to finish cooking at the same time.
Stabilize your Kamado Joe at to 300ºF, set up for direct grilling.
Place the wings in a food safe container and cover with pickle juice brine marinade. Place in the refrigerator for anywhere from thirty minutes to three hours.
While the wings are marinating, slightly oil your poblano peppers and place them directly on the coals of the Kamado Joe. Char and blister this skin, turning them as needed. Once the skin has blistered all over pull them from the charcoal, place them in a bowl and cover with plastic wrap. Wait ten minutes for them to steam and then remove the skin and seeds. Rough chop the peppers and combine in your food processor with prepared ranch dressing.
Pull the wings from the marinade and season them with your favorite wing seasoning and put them presentation side down on the grates. (Grill Grates should be at the highest setting)
30 minutes into the cook, flip the wings if you like the color. Turkey wings will take roughly an hour and a half and chicken wings will reach temperature close to an hour. Continue to cook the wings until you reach an internal temperature of 170 - 175ºF.
Chef E Pro Tip: Use the “Stack” method as seen in the video. I use this method for cooking different sized pieces to get them all done at the same time as if they were just 1 large roast.
Ingredients:
6 Each Whole Turkey Wings
12 Each Whole Chicken wings
3 Cups Pickle Brine
Dry Rub:
¼ Cup Lanes Bbq, Brisket Seasoning
Roasted Poblano Ranch:
2 Each Poblano peppers, charred
2 Cups Prepared ranch dressing
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22 авг 2020
