In my last post I made a version of Piri Piri Wings for a friend who can’t eat garlic or onion. When guests come over, can really serve them only one variety of wing appetizer? I guess you could but who would want to. So, I did a version of Salt and Pepper Wings that used the same garlic infusion as the Piri Piri Wings.
Fortunately, my friend could eat garlic and onions steeped in oil and strained. I had made a garlic oil infusion for the Piri Piri Wings and used it again for this recipe. You can also get garlic infused oils in the supermarket.
I tossed 12 wing segments in 15 ml (1 tablespoon) of the garlic oil I made for the Piri Piri wings. Then I mixed 8 ml (1 1/2 teaspoon) black pepper and 4 ml (3/4 teaspoon) kosher salt together and tossed the wings in that mixture.
I preheated my Louisiana Grills smoker to 350 F. You can also do these in a 350 F oven on a rack over a tray. I put the wings on and smoked for 25 minutes.
I turned them and cooked them for 25 minutes more.
I really wondered how these would stand up. In my regular Salt and Pepper Wings, I toss the wings in garlic and green onions and was worried about a loss in taste. There was no worry. The salt and pepper was always the star of this dish and carried it perfectly. The garlic oil gave a nice earthy undertone but the crispy salt and pepper taste and texture was the star.
The Old Fat Guy
- 12 wing segments
- 15 ml (1 tablespoon) garlic oil
- 8 ml (1 1/2 teaspoon) fine ground black pepepr
- 4 ml (3/4 teaspoon) kosher salt
- Mix pepper and salt.
- Put wing segments in a large bowl. Toss with salt, pepper and oil to coat.
- Preheat smoker or oven to 350 F.
- If cooking in an oven, put the segments on a rack over a tray.
- Cook for 25 minutes.
- Turn and cook for 25 minutes longer.