The Second Annual Cowboy® Charcoal Fire & Ice Women’s Championship Barbeque Series honoring women in barbecue is approaching! In honor of the competition, here is another recipe from female pit-master and competitor Kim Perry of Behind BBQ.
The top 10 Fire & Ice teams will be traveling to Orange Beach, Ala., to compete at the 2017 World Food Championships! Check out the talented female pitmasters participating and follow our social channels for live updates during the competition!
Tasty Three-Step Teriyaki Smoked & Grilled Wings
•3 pounds large chicken wings
•1/4 cup soy sauce
•2 tablespoons cider vinegar
•2 tablespoons brown sugar
•1 tablespoon five spice powder
•1/4 cup oil
•In a plastic bag, combine all marinade ingredients
•Add wings and toss to coat, allow wings to marinate overnight
•In a large bowl, soak Cowboy® Natural Wood Chips in water for at least 30 minutes
•Light enough Cowboy® Hardwood Lump Charcoal in charcoal chimney to fill half of the grill. Let burn for 10-15 minutes, then pour onto charcoal grate
•Drain and discard marinade
•Once grill is hot and coals have ashed over, drain water from wood chips and add them to hot coals
•Place wings in an even layer in aluminum half pans and scatter 1/2 cup of salted butter or margarine over wings
•Place pans over indirect heat directly on grill grate for one hour
•Using tongs, place wings over direct heat to brown and crisp skin
•Turn frequently to avoid burning
•When skin is browned, toss all wings in a clean pan with your favorite Teriyaki sauce
•Place wings back on grill over indirect heat to set glaze, being careful not to burn
•Sprinkle with sesame seeds and serve!
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