I love to make my own wing sauces, but I have to admit, I’m a sucker for bottled sauces too. Specially when they’re as good as the Smoked Jalapeno Honey wing sauce from Quaker Steak and Lube. Anita I had lunch at a Quaker Steak and Lube on the north side of Cincinnati.
I enjoyed a big ole helping of their fantastic wings tossed in just the right amount of Smoked Jalapeno Honey sauce. And yes, after one bite I decided I was going home with a bottle of the sauce for my homemade wings. Just the right amount of heat and sweet, with a little light smokiness, this sauce is very tasty and not spicy enough to scare off your I-don’t-like-spicy friends.
I would say that I on occasion have a good number of wing sauce bottles on hand. That used to worry me, but honestly, I eat wings so often that they don’t last very long at all. Specially when they are as good as the Smoked Jalapeno Honey wing sauce from Quaker Steak and Lube. I wish they had a restaurant here in Indy. I do love their wings (though they certainly serve a lot more than wings).
I also love Quaker Steak and Lube’s Louisiana Lickers and Arizona Ranch wing sauces.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes.
Quaker Steak and Lube Smoked Jalapeno Honey Wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 -8 servings
Weber has a line of marinade mixes that you add juice to that are really, really good. They’re perfect for flavoring chicken like this lemon pepper marinaded chicken on the Char-Broil Big Easy. I picked up a package of each and used them to marinate my favorite, split chicken breasts. The Lemon Pepper marinade is mixed with lemon juice to produce wonderfully seasoned chicken. A little garlicky, a little herby and a little lemony, it’s a nice light refreshing marinade.
Since it cooks at a high temperature you do have to watch that your lemon pepper marinaded chicken on the Char-Broil Big Easy doesn’t char. One way to help prevent that is to not use marinades containing substances that might burn, like sugar or honey. The other is to rinse the chicken before cooking. Now, you’re going to lose a bit of flavor doing that, but if like me you’re going to remove the skin before eating, it really doesn’t make that big of a difference.
Weber makes all sorts of great flavored Just Add Juice marinades. Check out my garlic and herb marinaded chicken, and teriyaki chicken, also cooked on the Big Easy.
Lemon Pepper Marinaded Chicken on the Char-Broil Big Easy
Prep Time 4 hours
Cook Time 1 hour 20 minutes
Total Time 5 hours 20 minutes
Servings 2 servings
Place the chicken into a resealable bag or container.
Add marinade to taste. Toss to coat.
Seal and refrigerate for at least 4 hours, turning occasionally.
Fire up your Big Easy.
Transfer the chicken to the Big Easy basket.
Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
Remove and let rest 10 minutes before serving.
This. Right. Here. Absolutely divine ‘fried’ chicken, hot off my charcoal grill. Yes, grill. Before I got a Vortex, I had no idea that not only could I make fried chicken on a grill, I could make it with almost no effort at all. No deep fryer, no mess.This spicy buttermilk fried chicken is beyond tender and juicy. It has a wonderful spicy kick to it, but it’s not overwhelming. And the skin? Oh, crunchy and delicious. Perfection without the oil.
There’s absolutely nothing I would change about this recipe for spicy buttermilk fried chicken. I enjoyed every single bite immensely. I think it’s the perfect fried chicken, and considering that I made it on my grill without deep frying it, I just could not possibly be happier with it.
To make sure the skin crisps up good and that the chicken pieces cook evenly, do not over-crowd them on your grill. Also, I do not flip my chicken as it cooks. I put it on, close the lid, and don’t mess with the chicken for 45 minutes. Just let it do it’s thing.
I also make a crazy good spicy BBQ chicken using the Vortex.
Spicy Buttermilk Fried Chicken using the Vortex
Note: To cook 10-12 pieces of chicken at once you'll need at least a 22" charcoal grill
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 10 -12 pieces
For the buttermilk marinade
- 2 quarts buttermilk
- 1 large onion sliced thin
- 5 cloves garlic minced
- 1/2 cup hot sauce
- 3 tablespoons Kosher salt
- 3 tablespoons black peppercorns
- 10-12 chicken pieces
For the seasoning mix
- 1 1/2 tablespoons Kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cayenne pepper
- 1 tablespoon white pepper
- 2 teaspoon chili powder
- 2 teaspoon celery salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
For the chicken coating
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 of the seasoning mix from above
For the egg wash
- 3 large eggs
- 1/2 cup buttermilk
- 1/2 cup hot sauce
- 1 teaspoon garlic powder
Combine the buttermilk marinade ingredients (except for the chicken) in a large resealable container.
Add the chicken and toss to coat. Cover and refrigerate for at least 12 hours.
Combine all of the seasoning mix ingredients. Divide into two equally-sized batches.
Fire up your charcoal grill with the Vortex in the center. Make sure the lid and bottom air vents are open.
Whisk together the coating ingredients and place into a large resealable bag.
Whisk together the egg wash ingredients and place into a pie pan or large bowl.
Working in batches, remove the chicken from the marinade and shake off the excess.
Sprinkle with one half of the seasoning mix.
Transfer to the egg wash and coat well.
Shake off the excess and add to the baggie. Seal and shake to coat.
Arrange chicken around the edges of your grill (once the coals are hot and ashed over). Cover and cook for 45 minutes, rotating the lid every 15 minutes.
The last 5 minutes of cooking lightly brush the tops of the chicken with the oil to help crisp the skin even more.
Once chicken is done (165 F as measured in several places), remove and let cool slightly before serving.