The Ribman Buffalo Chicken Wings

The Ribman Buffalo Chicken Wings (+Others!)

The Ribman Buffalo Chicken Wings (+Others!)

I first met Mark Gevaux (The Ribman) back in 2014 when we went to Street Feast in Dalston for the first time. We followed up with a rib roll covered in Holy F**K sauce on the Sunday morning on Brick Lane, what a cracking feed! (I still go to Brick Lane for a rib roll any Sunday I am in London and always during Meatopia weekend!) Over the years I have bought all of Mark’s sauces including the infamous metal bottle ones off his Kickstarter campaign (they almost finished me!).  Recently I saw Mark had joined forces with Chicken George to produce a Buffalo sauce for Wingfest which resulted in them winning best wings! I had a sneaky taste of the sauce before it went on sale and managed to buy some when it was launched, time to cook with it!

The Ribman Buffalo Chicken Wings

I don’t think it has an official name, Mark did suggest it was going to be called F**k Franks 😉

The Prep:

Wings split then into a bowl and covered with a fair bit of sauce.

The Ribman Buffalo Chicken Wings

The Cook:

A full chimney starter of Stag Charcoal mixed hardwood poured into the vortex in the Napoleon Pro 22, grill dropped a level, wings spread round the outside and a chunk of whisky oak placed over the vortex.

The Ribman Buffalo Chicken Wings

20 minutes in, wings flipped over and brushed with more sauce.

The Ribman Buffalo Chicken Wings

20 minutes in, flipped again and more sauce.

The Ribman Buffalo Chicken Wings

To crisp the skin up more I used a trick that @onlyslaggin @barbechoo_james and @love2bbquk shared with me. Petromax cast iron pan over the fire and wings in for 5 minutes.

The Ribman Buffalo Chicken Wings

Time to Serve:

Some colour on those wings!

The Ribman Buffalo Chicken Wings

Time to Eat:

I was really looking forward to these!

The Ribman Buffalo Chicken Wings

SUMMARY:

These wings were one of my favourites so far. The sauce is obviously a Ribman sauce, you get the signature flavour profile from the Scotch bonnets and Naga Jolokia chillies but it’s a warming heat rather than a blow your head off heat with a nice flavour that lingers in the mouth. I was feeling a bit rough before I ate these and had to drink 3 pints of water along the way but next day I think the sauce had fought off the germs as I was right as rain! 
I will definitely cook these again, we really enjoyed them. Keep an eye on The Ribman’s Twitter feed to see when the sauce is going to be available for sale next.
 
Cook Difficulty: 2/5 
Cook Duration: Short: 2/5
Cook Equipment: Napoleon Pro 22
Cook Method: Vortex
Charcoal: Stag Charcoal Mixed Hardwood
Smoking Wood: Whisky Oak
Cook temperature: 300°C (ish)
Cook time: 60 minutes 
Internal temperature: 70°C
Notes: No major changes
 

Also cooked this week:

Detroit Pizza

Some time back unholypizzauk, mozzafella and pizzyislovely started cooking Detroit pizza’s using the Lloyd’s pans in the Ooni pizza oven and it started a craze with every man and his dog suddenly cooking Detroit pizzas. I bought a pan but then went on holiday and was travelling for work so was quite late to the party but it was finally time to have a go myself.

I used a recipe from Kenji Lopez-Alt which was simple to follow. The dough was made in my mixer:

Detroit Pizza

Topped with pepperoni then cheese:

Detroit Pizza

More pepperoni then the sauce (I will do 3 lines of sauce next time!)

Detroit Pizza

Cooked in the Ooni Pro over charcoal at 300°C for 15 minutes, rotated a few times. The pepperoni had taken a beating during the cook! I had wondered about placing it part way through the cook, that would have been a good idea.

Detroit Pizza

Time to slice it:

Detroit Pizza

This was a sliced shot, I should have taken a photo of the edge as they were the best bits with crispy, melted cheese on!

Detroit Pizza

Close up:

Detroit Pizza

Ok, the top was overdone (burnt) so next time I would either cover with foil part way (thanks Julian / pizzaislovely) or add the toppings partway through the cook (thanks rosehillsourdough).

However, normally when I cook pizzas it’s quite a lot of work and I eat last when everyone else has finished or almost finished! This was nice as it was enough food for four people all in one cook. The pizza itself was so tasty, the crispy edges were the best and I loved the deep base. Definitely doing this again.

You can buy the pans on Amazon – they aren’t cheap but the are made to be safe to use at this high temperature.

Lamb Kofta Kebabs

It’s another cook from the Posh Kebabs book and another chance to use the cracking skewers from Forge Kitchenware:

Lamb Kofta Kebabs

Cooked direct on the Napoleon Pro 22. The lamb mince was straight out the fridge when I formed the kofta’s which seemed to help keep the together during the cook and rotations.

Lamb Kofta Kebabs

Nice colour forming:

Lamb Kofta Kebabs

Almost done:

Lamb Kofta Kebabs

Time to plate up:

Lamb Kofta Kebabs

On a flatbread with yoghurt, chutney and coriander:

Lamb Kofta Kebabs

I am really enjoying this book, so many great recipes and they are all quick and easy to prep and cook. 

This recipe is from the Posh Kebabs cookbook:

Chicken Ruby and Black Daal:

I cooked a load of dishes from the Dishoom book before and am starting to work my way through the rest of the list now. Next up Chicken Ruby and Black Daal:

Chicken Ruby and Black Daal Chicken Ruby and Black Daal

My wife made the black daal and I made the chicken ruby. Both dishes were quite a lot of work but it was totally worth it, what a meal this was. Loved it!

This recipe is from the Dishoom cookbook:

 
Another great week of cooking and eating – let’s see what is on the menu next week!

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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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