 |
| Woman's Day's Version. Photo Credit: Chris Court; Food Stylist: Justin Poole; Prop Stylist: Lucy Tweed |
 |
| This is my version |
OK, I get that it's August, but I don't want to grill every night this month! Unless we can skip the meal plan and have brats from Welcome Meats (Bloody Mary. Cajun. Macaroni and cheese.) At least we get a break from this strange new world of being foodies and get some good ol' chicken wings. Hopefully they end up being delicious. If all else fails, I'm pretty sure I have a bottle of Buffalo Wild Wings Parmesan Garlic sauce in the fridge I can smother them with. Everything's good with BWW.
Smoky Grilled Chicken Wings
Active: 20 minutes Total: 30 minutes Level: Easy
Serves: 4 Cost per serving: $3.12
Ingredients:
- 1/2 c. ketchup
- 2 Tbsp cider vinegar
- 1 Tbsp dark brown sugar
- 2 tsp Worcestershire sauce
- 1 chipotle pepper in adobo, finely chopped
- 1/2 c. soud cream
- 1 lime
- 1/4 c. fresh cilantro, chopped
- 1 oz feta cheese, crumbled
- 3 lbs chicken wings, split
- 2 Tbsp olive oil
- Kosher salt and pepper
- 4 ears fresh corn, halved
 |
| The ingredients. |
My mother-in-law came over to babysit Maxen today while Andy took Lila and Taylor (remember her from the gazpacho afternoon?) to the Aquatic Park so I've invited them to stay for dinner. Mom doesn't have a problem with it--she'll eat anything. I think Taylor's a bit more hesitant after her last meal here.
 |
| Maxen had a good day with Grandma Teenie |
Directions:
- Heat grill to medium-low. In a small bowl, combine the ketchup, vinegar, sugar, Worcestershire and chipotle pepper.
- Place the sour cream in a bowl. Finely grate the zest of the lime on top, then squeeze in the juice (about 2 Tbsp). Add the cilantro, feta, and mix to combine; set aside.
- In a large bowl, toss the wings with 1 Tbsp oil and 1/4 tsp each salt and pepper. Brush the remaining Tbsp oil on the corn.
- Grill the chicken wings, covered, turning occasionally, for 12 minutes.
- Place the corn on the grill. Grill the wings and corn, basting the wings with some of the sauce and turning the corn occasionally, until the chicken is cooked through and the corn is slightly charred, 4-6 minutes. Serve the corn with the wings, any remaining chipotle sauce and the sour cream sauce for dipping.
This meal actually turned out pretty good, and resulted in some amusing quotes from the fam. Lila: "I don't hate it. I love it!" Taylor: "My lips are on fire!" (it wasn't that hot, though I did use 1/2 a can of chipotle peppers). My MIL asked what was on the corn to make it so good. My response? Nothing. I didn't even brush it with oil because SWEET CORN IS DELICIOUS PLAIN! Most people around here slather it with butter, salt, and pepper but the secret to good corn is putting it on the grill and not using any seasoning. It brings out the natural flavor and is much healthier.
There were a couple little things I should mention. First, some of my chicken wings were still a tiny bit frozen, so they were a tad undone (Andy says the heat setting was too low). Also, I'm the only one who actually ate the dipping sauce (Andy never uses ranch or bleu cheese with his wings, plus he hates cilantro). I also kept a few wings sauce-free for Lila (I wasn't about to fight her or scorch her tongue like I did Taylor's).
Tips: The magazine recommends using boneless, skinless chicken breasts to cut the fat, grill 5-7 minutes per side. If you like spicy, use 1/2 a can of peppers. If you don't like spicy, use about 1/2 Tbsp.
Verdict? Taste of Day SUCCESS
 |
| Lila didn't like the sauce |
No comments:
Post a Comment