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Meat. Beer. Rock n Roll. at Liar’s Club with the KISSFITS

[ May 18, 2012 3:00 am to May 19, 2012 3:00 am. ]

Manbque invites you to come take in a night of tasty meat, cold beer and loud rock n roll. We wouldn’t have it any other way.

$5 bucks gets you awesome, grilled food by the Manbque dudes and enough music to make your ears bleed. (in a good way, of course)

Great food, good music, somewhat ok [...]

Grilled Salad: Yes, it’s Possible

You, readers and patrons of ManBQue, have questions about grilling. And honestly, it’s one of our favorite things to do to answer them. Especially because they’re often along the lines of “Can you grill X?” At one of the last events, a newer attendee was marveling at the variety of food, legitimately believing that the [...]

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Calescent Chipotle Wings

Posted on: October 11th, 2010   By: jbmays   No Comments Share   

This is a fancified version of the wings that I brought to the 8/30 Man B Que. I only brought a couple dozen, which was, in hindsight, stupid. I’d equate it to attempting to feed a firehouse with a pint glass full of chili. In the attempt to get these ludicrously delicious wings to as many people as possible, I offer the recipe. Do it at home. Make as many as you want. You’ll eat all of them – I guarantee it.

The Setup

- 12 whole wings, cut into drumettes and flats with tips removed.
- 2-4 tbsp of pureed chipotles en adobo (you’ll have to do the pureeing), depending on how ungodly hot you like them.
- 1/4 c honey
- 2 1/2 tbsp Dijon
- 3 tbsp Ancho chile powder
- 1 tbsp Molido or Arbol chile powder (or 1 additional tbsp Ancho)
- 4 tbsp canola or other neutral-tasting oil
- 2 tsp ground coriander
- 2 tbsp ground cumin
- 2 tsp paprika
- Toasted sesame seeds
- Green onion, sliced thin

Now, I really like my food hot. I enjoy sweating while I eat, provided it’s not from being out of shape or having a cardiac episode. This recipe, I will admit, can be hot as a bastard. That’s why I used a descriptor straight out of a word of the day calendar. Feel free to ease back on the chile powder or chipotle puree and temper it with some honey, oil, or more Dijon.

Cooking

With winter looming over our shoulders like a creepy uncle, I’m listing the oven method here. But you can grill them just like you would any other wing. Just make sure to glaze the wings with the sauce as you go.

1. Preheat the oven to 400 and line a rimmed baking sheet with foil.

2. Whisk together the honey, chipotle puree, Dijon, 1 tbsp of the ancho powder, salt, and 2 tbsp of the oil. Reserve a small amount in a bowl for glazing during cooking and set the rest aside.

3. Make a spice rub with the remaining chile powder, coriander, crumin, and paprika.

4. Pat the wings dry with a paper towel and toss them in a large bowl with the rub and other 2 tbsp oil until you’ve got an even coat of oil and spice.

5. Bake 12 minutes, then flip and bake another 10 minutes.

6. Glaze the wings with the reserved sauce and bake for an additional 10 minutes.

7. When the wings are a nice deep brown, toss them with the wing sauce. Garnish with the green onions and sesame seeds.

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