Tehran Teriyaki Chicken Wings
PORTIONS: 2 +
9 years ago
2 packs Chicken Wings
1 tblsp Tumeric
1 tsp Paprika
Dash of Cumin
Salt and pepper to taste
1/2 cup soysauce
1/2 cup Mirin
2 Medium size aluminum baking pan (for water)
Grill with briquette coals and some large pieces of Mesquite charcoal
Wash chicken wings thoroughly and pat dry with paper towel.
Place wings in large bowl.
Put all contents of 'A' in bowl with wings and massage into wings.
Let wings sit to marinate in fridge for 10-20min
Light the briquette coals and prep your grill.
Fill the 2 baking pans with water, place 1 on bottom next to coals, and the other on top at the opposite side.
Place unlit mesquite charcoal chunks in empty half of grill next to the water pan but not touching it.
Then take your lit briquettes and dump them on top of the mesquite.
(This makes the fire stronger and last longer)
Put the top grill on and let the fire burn off any debris from your last cookout. Take a papertowel soaked in olive oil and brush your grill, covering all cooking areas using tongs to avoid burning your hands.
Place chicken on indirect side (above the bottom water pan) and cover grill (vents on chicken side) and let cook for 20min.
Flip wings and let cook for 10min.
Uncover grill, take top water pan off grill with tongs, brush olive oil on new side.
Brush the contents of 'B' on wings on both sides.
Move wings to direct heat side (above coals) and continue to brush the marinade (C) on the wings while fast flipping until they get nice and crispy skin (usually about 1min at the most with a med-high fire; don't burn 'em!)
When crisp, take them off and they're ready to be devoured!