Recipes

Sweet & Spicy Glazed Springer Mountain Wings Instructions

The glaze for these wings by Chef Thomas Marlow, Mimosa Grill, is great for wings or ribs

Cure Salt
¾ oz curing salt
5 oz salt
10 lb. raw sugar
Zest of 2 lemons
Zest of 2 oranges
Zest of 2 limes
1 cinnamon stick, cracked
1 Tbsp fennel seeds
1 tsp coriander seeds
1 tsp cracked black pepper
1 tsp cloves

Combine all ingredients, mix well to incorporate.

Gochujang Spice Mix
½ cup salt
½ cup dried Korean chili powder (gochujang)

Baste
2 Tbsp olive oil
5 cloves garlic, minced
1 shallot, minced
1 – 3 inch piece of ginger, peeled and roughly chopped
4 scallions, chopped
1 cup gochujang hot pepper paste
½ cup ketchup
¼ cup lime juice
4 oz plum sauce
1 Tbsp fish sauce
2 oz brown sugar
½ cup chicken stock
3 oz orange juice

Garnish
1 cup minced chives, minced
1 cup toasted benne seeds or sesame seeds

Season the wings with the cure mix and leave in the refrigerator 24 hours before cooking.

Rinse the wings thoroughly under running water, place in a medium size mixing bowl. Sprinkle with some of the Gochujang Spice Mix (reserve the rest); toss to mix and allow the wings to rest in the bowl for 30 minutes.

Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C.

In a Stir-Fry & Paella Pan, add the oil to coat the bottom. Sweat the garlic, shallot and ginger until fragrant; do not caramelize. Add the scallions and cook until wilted, stirring and cooking for 5 minutes. Add the remaining ingredients, bring to a simmer. Remove from the EGG to cool.

Add the wings to the grid and cook for 22-25 minutes until they reach an internal temperature of 165°F. Baste the wings with a BBQ Sauce Mop and cook for an additional 5-6 minutes. Baste once again, then remove the wings from the EGG and sprinkle with minced chives and toasted benne seeds.

Honey Sriracha Wings Instructions

Scott Smith, Local Republic, finishes these wings with a sweet and tangy honey sriracha glaze.

Glaze
1 cup sriracha
½ cup local honey
2 Tbsp fish sauce
2 Tbsp rice wine vinegar

Garnish
½ cup cilantro, chopped
½ cup toasted sesame seeds

Method

Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C.

Add all glaze ingredients to a bowl and whisk to combine.

Add the wings to the grid and cook for 22-25 minutes until they reach an internal temperature of 165 degrees. Glaze the wings with a Basting Brush and cook for an additional 5-6 minutes. Baste once again, then remove the wings from the EGG and sprinkle with chopped cilantro and toasted sesame seeds.

Reuben Wings Instructions

Edgar Pendley, Urban Grub, mixes it up with this combination of favorite flavors!

Brine
1 qt warm water
1 cup kosher salt
2 tbsp pink peppercorn
6 bay leaves
1 medium onion, diced
2 star anise
2 tbsp yellow mustard seeds

“Whing Dust”
4 slices rye bread
3 Tbsp ground coriander
2 Tbsp Lawry’s salt
1 Tbsp ground black pepper
1 Tbsp ground fennel seed
1 Tbsp ground cumin
1 Tbsp Coleman’s dry mustard

Toast rye bread in oven at 225°F until completely dry. When rye is cool, crush in a bag, or pulse in a food processor to make crumbs. Combine remaining ingredients.

Sauerkraut

Thousand Island Dressing

Place the wings into a 1 gallon resealable bag; cover wings with warm water. Add remaining brine ingredients, seal bag, shake to mix ingredients. Refrigerate overnight.

Remove the wings from the brine liquid and allow to air dry for 20-30 minutes.

Set the EGG for indirect cooking with the convEGGtor at 450°F/232°C.

Add the wings to the grid and cook until they reach an internal temperature of 165°F, turning every 3-4 minutes. Remove from the EGG and sprinkle with “Whing Dust”; top with your favorite sauerkraut and thousand island dressing.