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Discussion Starter #1
I'm in the mood for some wings today, but would like to try something other than traditional buffalo. The plan is to cook 'em up in the kamado like usual, and build some sort of sauce to toss them in when finished.

For the sauce I was thinking something like:

Butter
Roasted garlic
Parsley
Red pepper flakes
Black pepper
Salt

For the cheese, I'm not sure if I should add it to the sauce, or separate. I'm leaning towards separate.

What say the great chefs of the Bullet?
 

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Discussion Starter #2
Well, here's how they turned out. Pretty happy...




Basically what I posted originally, thought I used some cotija cheese instead of parmesean.

Fantastic.
 

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Those do look real good.
 
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