1. Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
2. Trim excess skin from the edges of the wings.
3. Lightly brush or spray with the oil, and season with salt and pepper to taste.
4. Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
5. Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
6. Serve warm.
Recipe Notes:
You may also choose to bake wings at 375 for 45 minutes then slather on the sauce and
bake again at 400 for 20 minutes until the skin is brown and sauce thickens
Birria Wings with Consome recipes
What You’ll Need:
1/4 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon hot chili-garlic sauce such as sriracha
2 teaspoons dark sesame oil
1 teaspoon grated fresh ginger
16 chicken wings wing tips removed
vegetable oil
kosher salt
fresh ground black pepper
How to make it:
1. Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
2. Trim excess skin from the edges of the wings.
3. Lightly brush or spray with the oil, and season with salt and pepper to taste.
4. Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
5. Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
6. Serve warm.
Recipe Notes
You may also choose to bake wings at 375 for 45 minutes then slather on the sauce and
bake again at 400 for 20 minutes until the skin is brown and sauce thickens.
similar article
Birria De Res Consome Tacos
I love, love, love, love,LOVE Mexican food. These tacos are the French Dip of mexican food. the meat is slow cooked in broth and is beyond tender. Then you fry a taco and stuff it with meet and cheese.
Note: instead of homemade sauce, you can substitute 1 large can of enchilada sauce and enough beef broth to cover meat. Skip everything between the *
2 to 3 lbs of chuck roast or shank
Salt to taste
5 tbs of oil, split
1 onion, cut in half *
1 head of garlic, cut in half
1 tbs oregano
1 tsp thyme
2 tsp cumin
1 tsp peppercorns
1/2 ground cloves
1-2 tbs of beef or chicken bouillon
1/4 tsp cinnamon or 1 cinnamon stick
2-3 bay leafs
1 inch of ginger
Enough water to cover meat completely
6 dried California chilies
2 dried Pasilla chilies*
Corn tortillas
3-4 cups on melty cheese
Onion, small dice
Cilantro, diced
Note: instead of homemade sauce, you can substitute 1 large can of enchilada sauce and enough beef broth to cover meat. Skip everything between the *
Season meat with salt to taste
Heat half the oil in a pot
Brown meat on all sides, set aside
Add onion and garlic, cut side down and brown.
Add in all spices and cook for about 3 seconds, stirring constantly
Add enough water to cover the meat completely
Bring to a boil and simmer on medium heat for 40 minutes
Cut steams and remove seeds from chilies
At 40 minutes of simmering add the chilies for 20 minutes
Remove chilies, onion, and any big pieces along with 2 cups of broth
Blend chilies and broth until smooth
Add back until pot
Add additional water to cover the meat if needed
Continue to simmer meat for 1- 1/2 hours (meat should be fork tender)
Once meat is tender, remove and shed meat (pour some broth on top to make it juicy), set aside
Shred cheese
Heat remaining oil in a pan
In remaining broth, lightly dip a tortilla in broth
Put tortilla in hot pan, add shredded meat and cheese to one side of the tortilla. Fold over to make a taco
Cook on each side for about 1-2 minutes until crispy
Serve with onion, cilantro, and a side of broth for dipping
