The Japanese Grill by Tadashi Ono & Harris Salat - Page 55
The Book
This is where we're starting from.
The Setup
Attempt #10
I fell in love with this marinade - shichimi, soy sauce, sesame oil. Simple, but it just works on wings. Ten attempts later, it's a staple. But it took a while to get here.
I always used to undercook these
Chicken wings on a grill felt risky. How do you know when they're done? Am I going to poison my family? But after a few attempts I realized whole wings are way more forgiving than I thought. They can take more heat than you think, and they tell you when they're ready.
The book says brush marinade every flip
The recipe calls for brushing the marinade on during the grill, hitting each side every minute. And honestly? That can be really good - the flavor caramelizes in layers and it's fun to do. But I've learned it's often not necessary. Marinating beforehand works just as well and is a lot less hectic when you've got ribs and peppers going at the same time.
Sorry, Tadashi.
Flare-ups. That took me like 5 attempts to stop panicking about.
400°F on a Kamado with fat rendering off the wings - you're going to get flames. The first few times I'd yank the lid open and start moving everything around in a panic. Now I just let it happen. The wings can handle it. I can handle it. We're all fine.
Why I keep them whole
A lot of people break wings into flats and drumettes. Cutting them up does get them crispier, but they dry out - especially if you're not eating them right away. And we never eat them all right away.
Honestly? Even better 2 days later from the fridge.
Whole wings just hold up. Pull them out of the fridge two days later and they're somehow better than when they came off the grill. I don't totally get why, but it works.
I still do the book's way sometimes - brushing every flip. It's more work but the layers of caramelized marinade are hard to beat. It can get too salty though if you're not careful with each coat. Depends on the day.