These Crispy Grilled Chicken Wings are a summertime entertaining staple at our house. A recipe developed and perfected by my husband Mark, I am so excited to now share it with all of you.
I have to say, in the over 7 years that Tasty Yummies has existed, I cannot believe we’ve never had my husband Mark as a guest contributor here. While I do most of the cooking around here, the grilling duties land nearly exclusively on his shoulders and this man has truly mastered his craft.
These are a low and slow method, so they aren’t a quick throw them on the grill recipe, but this actually makes for a great recipe when entertaining. Our grill is front and center on our large deck, we all gather round with drinks and snacks while Mark tends to his duties. He likes having a job and I love relinquishing some of the cooking control. Don’t rush these, the crispiness and lack of dryness is all thanks to the indirect method Mark developed.
What Beth Says: Mark takes his grilling very seriously and he is always tweaking and adjusting his methods, creating new ways to use old tricks. This grilled chicken wing recipe of his is by far the most popular. Based on the concept of his long-perfected beer can chicken these wings are now legendary and the reputation of these wings might just precede Mark, at this point.
I love this particular recipe for so many reasons. 1) it’s created by the human I love most in this world. DUH! 2) this recipe has afforded me a little more opportunity to actually enjoy dinner guests, especially in the summer months. With most of the cooking generally being my responsibility, with good reason, I usually host dinner and feel like I spend more time preparing and cooking, than I do being able to visit. Now I can craft a few sides, a salad and a dessert and leave the main up to my man! 3) being from Buffalo, I feel like it’s in my DNA to love chicken wings. However I am usually underwhelmed and left feeling crazy gross with almost all restaurant chicken wings, so I just never eat them. I can assume that likely the feeling of hot gut death is because they are submerged in hot, rancid, oxidized garbage vegetable oil. With these grilled wings cooking low and slow, they are crispy, without being dried out and there is not of those horrible, ‘what did I just do?’ feelings in your tummy. 4) We get invited to a lot more BBQs, with the request that we show up and make these. Fair enough!
Thanks for the photo Gustavo Jaimes
What Mark Says: Marky love wingy. They say everything in art is inspired by something else, well at least that’s what I hope they say – because I say it all of the time. The idea for my backyard Crispy Grilled Chicken Wings came from two other works of art. Years ago before Tasty Yummies was the powerhouse it is today, we experimented with the infamous Beer Can Chicken and the Butterflied Chicken (link below), these types of meals gave me a chance to give back to the woman that feeds me everyday and, if we’re being totally honest, looks after my nutrition like hawks fly around roadkill. The grill became my thing, I got good at it and for a food dummy, Tasty Yummies was proud of me.
After 4 weeks of loads of travel, I am back home and getting back into real life. Interestingly, I have never been more organized with my content when traveling, especially before 4 weeks of on and of travel. I had plenty of content to share posts just as regularly while I was gone. From this time last month, until right now, I have been in Mexico, Portland Oregon and finally, Buffalo, New York. I’ve been down the road and back again, to say the very least.
This final leg of travel, which I just returned from last night, began as an innocent surprise trip home to see my family. I somewhat randomly selected this week, though it was my Mother’s birthday and my nephew’s first birthday, but it was just all a good excuse to come home and surprise everyone.
Sadly as the trip crept closer, I received word that my Grandfather had fallen ill and it wasn’t looking great this time. His body was failing him and it was his time. He was in Hospice. I kept checking in with my mother, from my trip to Portland, asking how he was and managing the wonder of what would happen if he passed if I was in Portland, mere days before my scheduled surprise trip. Could I book a rush trip back to New York from Portland? I would also have to spoil the surprise that I had worked so hard on and it would be a challenge cancelling a non refundable trip, just to come a couple days sooner.
I am always looking for fun, inspired and unique ways to up my culinary creativity game, without too much extra fuss. Enter tea. I find tea-infusing to take the flavor profiles of recipes to new heights, with little to no extra work and the flavor combinations truly are endless.
This Moroccan Mint Tea infused rice is the perfect example. Beyond boiling some water and infusing the tea for 3-5 minutes, that’s about it for extra work. The rice cooks as usual and you are left with an incredibly flavorful dish, that will knock your socks off.
After sipping on a steamy mug of this flavorful Moroccan Mint Tea from Stash Tea, a beautiful blend of both mint and green teas with a hint of lemongrass flavor, I found I was inspired to create a meal focused on the very essence of the tea. Morocco. The rice is fluffy and fully of subtle Moroccan flavors from the mint to the spices and the flecks of sweet raisins and the crunchy toasted pine nuts. All of this pairs perfectly with the Moroccan Spiced Grilled Chicken Skewers which elevate this to a meal. If you want to go deep into the Moroccan flavors, I recommend adding some preserved lemons when serving.
I am back in New York right now, visiting my family for the week. I’ve been home but a couple of days and it’s been jam-packed with family, friends, fun and of course – eating. We have yet to fill our faces with a Greek feast, but I know it’s coming, that’s always on my MUST-HAVE list when I am home.
In moving to California over three years ago, I have found myself learning how to recreate some of my most favorite Greek dishes that I grew up eating, as well as many that I didn’t. To me, Greek food is the flavor of family and comfort and it’s the taste of home. Good homemade Greek food is always what I crave when I am feeling homesick and missing my family. Lamb is certainly a Greek favorite and while we traditionally enjoy leg of lamb roasted or grilled, I have really come to love ground lamb, as meatballs, in homemade gyro meat, in moussaka or especially these tasty burgers.
I know we are creeping closer to summer’s end, but let’s not get ahead of ourselves. We still have several weeks left of summertime abundance and then, of course, the magical swing season where summer and autumn meet for a brief time and the produce is extra special. For now, I plan to continue to celebrate and indulge in all that the summer’s markets and local farms and gardens have to offer.
Our 15 Favorite Summertime Salads:
I am not sure about all of you, but our grill becomes the center of many meals this time of year. Without any AC at all and many hot summer days of working from home, tossing a light and healthy meal on the grill at the end of a sweaty work day sounds like the perfect idea. But, also a perfect idea? Dinners that can be thrown together start to finish in under 30 minutes.
These Grilled Scallop and Veggie Skewers with Green Tahini are what summer weeknight meal dreams are made of. I love serving these alongside an herby cauli-rice. They’d also be great with regular rice, other grains of your choosing or atop a big green salad.
Instead of calling this one a recipe, I feel like I should call it a “requirement.” You NEED to grill some peaches, as soon as possible. I feel like this should be mandatory for everyone in the summer months.
It all started with this salad and I haven’t been able to stop since. This particular simple and sweet dish that I am sharing today would be the perfect way to end any summer meal, and it would be especially great at pretty much any summer BBQ. It also makes the perfect snack when you are craving something a little sweet.
I serve mine with a dollop of homemade whipped coconut cream. But, if you eat dairy, you could also just serve it with regular whipped cream, your favorite yogurt, ice cream or even, some mascarpone, crème fraîche or burrata.
Spring produce honestly makes me giddy. I get school girl crush excited to stroll the aisles at the farmers market and my favorite organic grocery store and it feels like Christmas morning every Wednesday when I open the CSA box that our farmer drops off and I get to look inside. I am not sure how you feel about it, but I seriously think all of this fresh green goodness is definitely worth celebrating.
One of my absolute favorite in season vegetables is asparagus. I am not joking when I tell you I consumed about 3 lbs of it myself in a 24 hour period, one day last week. I love it. My two favorite ways to enjoy it is roasted in the oven and grilled. The smokey flavor and those char marks from the beautiful caramelization of the natural sugars are just perfection.
Oh and I personally find just picking those spears up with my hands and enjoying them, sans silverware, only enhances all of this! Try it, you’ll see. Read the rest of this entry »
This recipe is one of those times I created something on the fly with what I had on hand, haphazardly adding ingredients that made sense to my vision, doing my best to measure and take photos when possible. This particular night I hadn’t made any plans for dinner, it was getting late and I came up with the idea to grill some green beans that we had from our CSA and sugar snap peas I had that also needed to get eaten up. I am pretty sure Mark was a tad apprehensive about having so much green stuff for dinner, but let’s be honest he had no choice really! It was this or cereal. We all know those nights.
I decided to snap photos while I was making this, since some of my most favorite dishes I create are the ones that I don’t stress over, that are inspired by what is fresh from our farmer and what is quick and easy. The sun was literally setting quicker than I could get this served up, so although these may not be the most glamorous or well-styled photos, this dish was far too good not to share with you guys, especially with green beans in season right now.
For the record, Mark absolutely LOVED this green dinner! He couldn’t get over all the flavor and how filling it all was served over a small serving of brown rice. I liked it because for not only the wonderful flavors, but the fact that in less than 30 minutes I went from not knowing what to make us, to this delicious, light and satisfying dinner. Read the rest of this entry »
This time of year I am all about simple dinners that don’t require a ton of effort or heating up the kitchen. One of my favorite things to make are simple grilled vegetables or grilled potato salads. I was making this particular grilled potato salad a lot last summer, but recently I decided to change it up a bit and use sweet potatoes.
This salad is great as a meal on it’s own, or as a side to any grilled meat of your choice (local and grass-fed, of course). This salad has a wonderful tang from the vinegar, a little spice from the red pepper flakes plus a beautiful fresh and bright flavor from the kale. The kale’s subtle and satisfying almost spicy crunch is so nice paired with the tender and earthy flavor from the sweet potatoes.
Besides being packed with flavor, this salad is loaded with nutrients and vitamins and other goodness. Sweet potatoes are an excellent source of vitamin A, in the form of beta carotene, and vitamin C. Sweet potatoes also provide vitamin B6, potassium, fiber, manganese, copper and iron. Sweet potatoes are naturally sweet-tasting but their natural sugars are slowly released into the bloodstream, helping to ensure a balanced and regular source of energy, without the blood sugar spikes linked to fatigue and weight gain. Leave the skin on for a nutty flavor and even more nutrients.
And then there is the kale. Talk about a nutritional powerhouse. One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Honestly, I could probably create an entire post for just the health benefits and nutritional values of kale. So instead, I will just say “EAT KALE”. Eat it often and enjoy it. It is so tasty! I still have another bunch of it from the farmers market and as much as I want to make this salad again, I think I need to try something new!
What is your favorite way to enjoy kale?
What are some of your favorite things to grill?
[print_this]Grilled Sweet Potato and Wilted Kale Salad – Gluten-free + Vegan
- 2-3 organic sweet potatoes, cut into 1-inch cubes – I leave the skin on since I really like it, if you do, just be sure to scrub them extra good and remove any bruises and marks
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 large bunch kale, 4 or 5 cups, washed, stems removed and roughly torn or chopped (I used some a bunch of beautiful red Russian kale that I grabbed at the farmers market)
- 1 -2 tablespoons champagne vinegar (or rice wine vinegar)
- Red pepper flakes
- 1 tablespoon fresh chives, minced
- Salt and pepper, to taste
Preheat your grill. We have a charcoal grill, so we allow it to heat up for approximately 15 minutes. Place your grill basket or grill bowl onto the grill, and add the sweet potatoes. Tossing every 3-5 minutes allow the sweet potatoes to get tender and browned. But don’t toss them around too much, you don’t want to mash them up as they get more tender. Depending on the heat of your grill, it will take approximately 15-20 minutes. Be careful not to burn the potatoes, move the grill basket off of any large flames, if need be.
After the potatoes are tender and nicely browned, add the kale to the basket and continuously toss around to keep it from sticking. Cook for approximately 3-5 minutes until the kale is wilted. Remove the sweet potatoes and kale to a large serving bowl and toss with the vinegar, red pepper flakes and fresh chives. Salt and pepper, to taste. You can add more olive oil if you ‘d like, as well as some more minced garlic. Serve immediately while warm (which is my favorite way), or it would also be good room temperature or chilled. [/print_this]
This is one of my favorite meals, so light and so fresh. The perfect summer-time meal and it was the best thing for our first patio dinner of the season. We were able to do all the cooking outside and enjoy the beautiful weather. I love the sneak up heat from the chipotle cream and the freshness from the grilled corn and the fresh pico de gallo, these three ingredients should not be skipped, they set these tacos apart from most that I have had. We served this with a small dollop of organic refried black beans and a few fresh corn chips from the farmer’s market on the side.
Fish Tacos with Chipotle Cream
via Ellie Krieger, Food Network
6oz of lowfat greek yogurt (if you cannot find greek yogurt, drain regular yogurt using a strainer and a paper towel)
2 tablespoons of mayo
2 teaspoons chipotle pepper, in adobo sauce (use just sauce if you want it less spicy, include a chopped pepper or two if you like the spice)
1 pound white flaky fish, such as cod, tilapia or halibut
1 tablespoon of olive oil
freshly squeezed juice, from 1 lime
1/4 teaspoon salt
freshly ground black pepper
For the tacos
8-12 fresh homemade corn tortillas
chipotle cream (see recipe above)
shredded lettuce or cabbage
freshly grilled ear of corn, taken off the cob after it cools
green onions, thinly sliced
pico de gallo (I usually make by own from scratch, but we found some delicious homemade fresh pico de gallo at the Farmer’s Market)
To make the chipotle cream, add the yogurt, mayo and chipotles into small bowl and stir to combine. This can be made ahead of time and chilled until you are ready to eat.
Lay the fish flat in a glass baking pan, cover in olive oil, lime juice, salt and pepper. Let marinade for at least 30 minutes.
Start your grill and after it reaches a medium-high heat add the corn and cook until done, about 15-20 minutes. We put the corn right on the grill in the husk after we soaked it a bit, you can also take it out of the husk and cook it in foil.
Meanwhile, chop and prep all of your ingredients for the tacos and place in bowls for serving.
Make the dough for your corn tortillas, press and cook them, store in a warm oven or in a tortilla warmer until you are ready to eat.
Remove the fish and add it to a foil lined grill pan on your hot grill, cook for approximately 3-5 minutes per side until cooked through, opaque and flaky. Set fish aside for 5 minutes. Flake the fish with a fork.
Top each tortilla with 1 tablespoon of chipotle cream. Top with fish, lettuce, corn, cilantro, green onions, pico de gallo, avocado and/or any other items that you would like. Serve with lime wedges.