Here's a chicken one for you, it takes two days to make and you'll never buy them in restaurant again, but you will be the most famous person in you neighborhood - (you can smell these babies cooking for blocks).
KATY'S SMOKED HOT WINGS
You start this and do most the work the day before your cook out, which is cool and gets the mess out of the way, leaving just the grilling/smoking to attract the appetites with you looking calm cool and collected.
INGREDIENTS:
10 lbs chicken wings - I like the kind that come already seperated into wingettes and drumetts.
1 cup of schmaltz (melted chicken fat - I'll explain in a bit)
2 Beers - (you can alter the recipe flavor with light or dark beer - I use whatever is on hand, usually Bud)
5 Cups of tomato sauce (not paste, not ketchup, not crushed tomatos)
3/4 Cup Soy sauce (not light)
10 cloves crushed garlic
2-3 Tablespoons ground red pepper
1 Tablespoon Black Pepper
The day before:
Cook chicken - put wings into large glass baking dish(s), cover with foil and bake at 375 until crispy but not brown. You may have to do this in two or more batches depending on size of oven and baking dishes. - reserve 1 cup of melted chicken fat(schmaltz) when done. Save the foil to use next day.
While chicken is cooking Pu the rest of the ingredients except for schmaltz in to large pot and bring to boil. Stir frequently and boil for about 15 min then reduce heat and simmer for 1 hour. Remove from heat.
Put cooked wings into two xlarge ziplock bags and let cool in frig (I stick them in freezer to make it go faster) Then ladle all of sauce over chicken into bags) Refrigerate until ready to cook next day - I turn seveal times to coat evenly.
My favorite grill for this is a round belly webber. Soak wood chips in water for a couple of hours pick your flavor I like hickory or oak. Remove the grill & light a lot of coals. Cover the grill with the leftover foil bending a round the edges to hold firm, spray top with Pam, and poke holes all over it with a fork - but don't put back on the grill yet.
Get your chicken out of frig (leave in bags for now). Drain water off of chips and cover coals with them. quickly put foil covered grill on where it belongs, then dump one bag of wings on top of foil, spread out evenly and put lid on BBQ. These smoke for at least 30 min with you flipping around as often as needed. They are ready as suace darkens and adheres to wings. When all of first batch is done remove and pour on second batch. no need to add to fire or wood chips.
I can't see making this if your not going to serve potato salad and really cold beer with it.
katy
