As part of my 1001 ways to do chicken, or so it seems, here is maybe my 785th way!
GRILLED WINGS! Sweet-hot wings. Very hot, kind of sweet, very sticky, and very, very good!
We love wings. Probably more than we like cutlets. Miss Picky likes them, too, so I get to play around with recipes, knowing she'll at least join in on dinner! There's always a grilled hot dog for just in case though! Found two really great sounding recipes. Both easy enough. and they have that Sweet-hot flavor that we love.
Found a couple of great looking recipes when I was googling for recipes, and then decided to make it easier to search with pictures, went to Photograzing, typed "chicken wings" in the search box, and it gave me plenty to choose from. The first one I found comes from the blog, The Duo Dishes. Exactly what I was looking for, Sweet Chili Chicken Wings! Sweet and hot, our favorite combination!
and then I kept looking, just to be sure! and I couldn't resist this one, from the blog, What We're Eating! So we're having two kinds of wings today! Both were fantastic, glad I didn't have to choose! The only changes I made to both recipes were to start them in the oven and finish them on the grill. The Griller has less of a chance of charring beyond recognition that way! and I added a little more Sriracha sauce to the recipe, we love that stuff! forgot to add the five spice and the paprika, not to mention the scallions and it was still a great recipe! Grandma is getting used to the heat now, she enjoyed it, too!
Sweet Chili Chicken Wings
Source: The Duo Dishes
1/3 cup sweet chili sauce
1/3 cup soy sauce
2 tablespoons rice wine vinegar
1/4 cup honey
1 tablespoon sesame oil
1 teaspoon chili oil
2 teaspoons sriracha
2 cloves garlic, sliced
Five spice powder
Season the chicken liberally with five spice powder, paprika and salt. Spread on a flat layer on a baking sheet and slide into a preheated oven at 375 degrees for approximately 20 minutes.
While chicken bakes, mix the remaining ingredients in a small sauce pan over medium high heat. Once it begins to bubble, reduce to a simmer and cook until it begins to thicken.
Remove chicken from the oven and drop the pieces into the sauce. Coat in the sauce, cover and simmer another 5-10 minutes until sauce gets thick and dark and coats the chicken. Remove from the sauce pan and sprinkle with scallions.
My note: My only changes were to add more Sriracha, the stuff is addicting! and I started the wings in the oven and finished on the grill!
Sriracha-Peach Chicken Wings
Source: What We're Eating
1 (15oz) can peach halves in heavy syrup
1 tablespoon sriracha, plus more if desired
1 tablespoon dark soy sauce
1 tablespoon white vinegar
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt, plus extra
1 1/2 lb chicken wings or drumettes
Preheat oven to 400 degrees.
Strain the heavy syrup from the peaches into a small sauce pan. Place the syrup over medium to medium-high heat and reduce in half.
Place three peach halves into a blender or food processor with the reduced syrup, sriracha, vinegar and dark soy sauce. Puree until smooth and transfer to a bowl.
Finely dice the remaining peach halves. Add the diced peaches, kosher salt and freshly cracked black pepper to the bowl with the peach puree. Stir until thoroughly mixed. Taste the sauce. Adjust the seasonings as desired with more kosher salt, freshly cracked black pepper and sriracha as necessary.
Line a baking sheet with aluminum foil. Season the chicken wings lightly with kosher salt, toss to coat. Place the wings into the lined sheet pan. Evenly pour the sauce over the wings, toss to coat with sauce, and place into the preheated 400 degree oven. Bake at 400 for 50 minutes, flipping the wings and basting with sauce in the pan after 25 minutes. Remove from oven. Using tongs, carefully transfer wings to a serving dish then spoon remaining sauce from the pan over the wings.
My note: I started the wings in the oven in a disposable foil pan, but finished them on the grill!
French Potato Salad
Source: Martha Stewart, Everyday Food - July/August 2009
2 1/2 pounds fingerling or small new potatoes, halved (quartered if large)
Coarse salt and ground pepper
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons sherry vinegar
1 small shallot, minced (2 tablespoons)
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1/4 small red onion, sliced
Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
In a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature.
To make ahead, you can refrigerate and store overnight.
Creamy Cole Slaw
Source: Martha Stewart Living, June 2004
This is a really creamy kind of slaw! I left out the onion, but next time will add a little bit! and it makes a lot! Serves from 6-8 but I think it will serve more than that!
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup mayonnaise
1/4 cup sour cream
1 small green cabbage, (about 1 3/4 pounds), shredded
2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated or shredded
1 small onion, coarsely grated (optional)
Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.