Avacodo wood smoked thighs and hot wings

Ross in Ventura

Ross in Ventura

New member
file-192.jpg


file-193.jpg

Thighs brining for 8hrs. wings in a solution 50/50 water and white vinegar for 3hrs. in the fridge
file-196.jpg

Ready for the grill
file-199.jpg


file-200.jpg

Smoking @ 375* for 50-min.
file-634.jpg


file-883.jpg

Ready to serve
file-1231.jpg

Served with Giada's mashed potatoes, and haricot vert green beans. This was a tasty meal the thighs were moist and very flavorful, hot wings are the best I've eaten, the mashed potatoes you have to make them they were very flavorful, you can't green beans cooked with bacon

Recipes: Chicken http://www.madhunkymeats.com/opencart/upload/index.php

Potatoes:http://www.foodnetwork.com/recipes/giada-de-laurentiis/giadas-mashed-potatoes-recipe/index.html

Thanks for looking

Ross
 
Hi Ross,

A couple of questions:

Could you describe what you did to the wings in more detail? I'm intrigued with the vinegar/water soak. How long? Why? Then you dusted with the commercial hot rub? How spicy was it?

How was the avocado wood to smoke with? Where'd you get it? Mild?

I make my mashed potatoes similar to Giada's, but I do NOT discard the garlic - I mash it along with the potatoes. Actually, I use about 6 cloves (it's mild after boiling) and I use a hand blender right in the same pan.

Ummm .... guess that's it for now.

Thanks in advance!

Lee
 
Hi Qsis,
The reason I soak the wings in vinegar/water for 3-hrs. is to give them the vinegar flavor that you get with the Buffalo hot wing sauce. I do not use a sauce just the rub. They are hot but they have a lot of flavor as for the Avocado smoke it's mild but works really good with chicken, I get mine from a avocado wood from a farm here So Cal. I hope that clears up for you.

Ross
 
Yes, thanks, Ross!

Love the idea of the vinegar/water soak! I like the flavor of buffalo wings but I love crispy and crunchy.

I will try this!

Lee
 
You must log in or register to reply here.
Top