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Tweety wings

Tweety Wings - Coke brined wings

Who remembers the cute little cartoon Tweety? The bird might be cute but I guess Sylvester had this in mind all the time. Could you be mad at him for trying to catch the bird? In fact the kids love these too! The coke brined wings with a indonesian style curry based rub were a welcome meal for our little guests (and their parrents). 

Course Appetizer, Main Course, Poultry
Cuisine American
Servings 2
Author BBQ Bastard

Ingredients

  • 1 kg chicken wings
  • 2 tbsp rapeseed oil

For the Brine

  • 1 l coke
  • 8 tbsp lemon juice
  • 1/2 tbsp laos
  • 1/2 tbsp ground coriander seeds
  • 4 tbsp salt
  • 4 tbsp ketjap manis

For the Curry Rub

  • 2 parts brown sugar
  • 2 parts lemon pepper or 1 pepper/1 lemon zest
  • 2 parts dried cilantro
  • 1 part turmeric
  • 1 part curry powder
  • 1 part ground coriander seeds
  • 1 part laos
  • 1/2 part ground fennel seeds

Toppings

  • 1 hand fresh cilantro
  • 2 tbsp. seroendeng

Instructions

Brine the wings (at least 4 hrs. ahead)

  1. Start by mixing the brine ingredients in a large pot. Heat until the coke brine starts to boil. Turn of the heat and let cool down. This way the flavors will infuse and make a awesome tasting brine. 

  2. Put in the wings when the brine is cold and put aside in the fridge for about 4 hrs. minimum.

  3. Remove the brine and pat the wings dry with a dishcloth. Put back in the fridge while you make the rub.

Add the rub and grill them

  1. Mix all rub ingredients by hand so you can break up possible clumps.

    Find Laos here

  2. Oil the wings with the rapeseed oil and thoroughly rub them with the curry rub you just made. Take it easy on the rub to keep the balance with the brined wings. 

  3. Set-up your grill for direct grilling at medium heat (about 150°C/300°F). But make sure you have a low heat zone too.

  4. Grill the wings until they are no longer pink and the juices are clear when you poke them (about 25-30 min.). Some might be done earlier. Move those to the low heat zone. The skin should be nice slightly charred and crispy by now. If not you can raise the heat and grill them for a couple of moments. 

    Hint: if you want to keep them hot you can put them aside at a low heat indirect fired grill from about 90°C for a while. They will stay nice and juicy (at least in a kamado). 

Finnish and serve

  1. Remove the wings from the grill and top them with seroendeng(buy here or make it yourself) and thinly chopped fresh cilantro. Serve as appetizer or with a bowl of apple sauce and fries. The kids will love it and Sylvester... Ah the poor old pussycat will be too late again...