Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 BBQ Central Smoky Sweet Wings http://steamykitchen.com/7217-bbq-central-smokey-sweet-chicken-wings.html http://steamykitchen.com/7217-bbq-central-smokey-sweet-chicken-wings.html#comments Mon, 25 Jan 2010 03:59:18 +0000 http://steamykitchen.com/?p=7217 The owner of the wing joint down the street told me that their biggest day for wing sales each year is always Superbowl. People order dozens of wings, bring them to their party, but by the time they get eaten, the wings are a sad, lukewarm pile of skin, fat and bones. I tapped Twitter last week for some wing ...

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BBQ Central Smoky Sweet Wings

The owner of the wing joint down the street told me that their biggest day for wing sales each year is always Superbowl. People order dozens of wings, bring them to their party, but by the time they get eaten, the wings are a sad, lukewarm pile of skin, fat and bones. I tapped Twitter last week for some wing recipe ideas, and Greg Rempe, host and founder of the BBQ Central internet radio show swooped in with a winning recipe.

This is his prized wing recipe, normally cooked on his charcoal grill. They are smoky, sweet and garlicky with just the right hit of spice. Instead of a marinade, Greg recommends a dry rub. In fact, I’d recommend making extra dry rub and using it to BBQ pork.

I know Greg’s a BBQ pro, but I couldn’t help but test the wings recipe in the oven, as many of you don’t have charcoal grills or are too lazy to start the fire. Either method works perfectly, and I guarantee you that there will be no wings left after the first quarter of the game. Celery and dipping sauces not needed at all – these wings hold up on their own.

If you’re interested in Greg’s show, tune in every Tuesday at 9pm at www.thebbqcentralshow.com. It’s a 2-year old internet radio show, which means it’s available everywhere and it’s free. Each week, Greg chats with different guests, from regular ‘ol backyard guys to pitmasters to manufacturers of BBQ equipment. On Feb 2nd, Scott Roberts, a self-proclaimed “Chilehead” and hot sauce expert, will be on the show.

***

We start with a dry rub of brown sugar, garlic powder, cayenne pepper, paprika, salt and pepper. Then you coat the wings! If you have leftover dry rub (that’s been untouched by the raw chicken), keep it in a little jar to use another time.

BBQ Central Smoky Sweet Wings

I got lazy. Ran out of parchment paper. Didn’t want to spend 15 minutes to run to the store.

BBQ Central Smoky Sweet Wings

Instead, I spent 35 minutes scrubbing the pan.

But these wings were sure worth it!

BBQ Central Smoky Sweet Wings

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BBQ Central's Smoky Sweet Wings Recipe

Servings: 6 Prep Time: Cook Time:
NAC-2

recipe from Greg Rempe, host of The BBQ Central Show

Ingredients:

3 pounds chicken wings, joints separated, tips removed (save for stock)Dry Rub
3/4 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon cayenne powder
2 teaspoons paprika
1 teaspoon salt
freshly ground black pepper

Directions:

1. Mix all ingredients of the dry rub in a large bowl or sealable bag. Add the wings and toss to coat evenly.

2. On charcoal grill: Start your kettle grill with a bucket full of coal, wait till they're nice and hot. When ready, dump the bucket on one side of the grill leaving the other side bare. Put the wings on the hot side the grill. Cook the wings until the coating starts to caramelize and you get some black grill marks, flip the wings and and repeat. Move them to the cool side of the grill, cover and cook for 30-35 minutes (less time if you like your wings juicy, Greg likes his drier).

On gas grill: Turn one side of the grill to high heat, the other side on medium-low heat.

In oven: Preheat oven to 400F. Line a baking sheet with parchment paper or tin foil (this is an important step unless you want to spend an hour scrubbing your pan after cooking). Lay a baking rack on top of the baking sheet and place the chicken wings on top of the rack. Bake for 20 minutes, flip the wings and bake for another 15-20 minutes.

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Cola Glazed Baked Wings http://steamykitchen.com/9167-cola-glazed-baked-wings.html http://steamykitchen.com/9167-cola-glazed-baked-wings.html#comments Thu, 14 Jan 2010 10:54:34 +0000 http://steamykitchen.com/?p=9167 I’ve got a bottle of wine and a bag of salty pistachios next to me come getting ready for launch of a brand-new design for SteamyKitchen.com tonight and what do I do? I write a new post just to throw in a little excitement And stress, as if launching a new design wasn’t enough. But how could I show off ...

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I’ve got a bottle of wine and a bag of salty pistachios next to me come getting ready for launch of a brand-new design for SteamyKitchen.com tonight and what do I do? I write a new post just to throw in a little excitement And stress, as if launching a new design wasn’t enough.

But how could I show off the new design if I didn’t have a new recipe to go along with it?  I always say, if you’re gonna get a brand spankin’ new outfit, you must have new shoes to go right with it!

Of the 43 recipes in draft, this is the one that I chose, Virginia Willis’ Cola-Glazed Baked Wings.

I met Virginia about a month ago at IACP Portland, and within seconds of meeting, we were giggling about….oh I don’t even remember! After a couple glasses of wine, chocolate bar and bite after bite of seafood cooked on salt blocks, courtesy of the fabulous Mark Bitterman, selmelier (yes! a salt expert!), specifics were forgotten and all I can say was that a good time was had by all.

Virginia was Martha Stewart’s former kitchen director, and book, Bon Appetit, Y’all: Three Generations of Southern Cooking was an instant hit…and now it’s become one of my favorites. So far, Cola Glazed Baked Wings and Dirty Rice have each been made and ravenously consumed by my family.

How can you not love a woman dressed in nothing but collard greens!? If you have a chance, come and visit her blog. If I lived next door to this lady, I’d never leave her doorstep.

I’m planning a trip to Atlanta soon,  and she doesn’t know it yet, but I’m stopping at her house first to get fed. We vowed that the next time we would see each other, I would teach her more about blogging and she would bake me a pie.

Don’t tell her I’ve got the better end of the deal!

How to make Cola Glazed Baked Wings

Simple ingredients! I bet Dr. Pepper would work just as well.

Simmer the sweet cola sauce:

Stir in as much jalapeno as you want:

Let cool a bit and then toss with wings:

Bake, flip and bake more:

And that’s it!

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Virginia Willis' Cola Glazed Wings Recipe

Servings: 4 as appetizer Prep Time: Cook Time:
virginia-willis-cola-glazed-wings-1560

recipe from Bon Appetit, Y'all: Three Generations of Southern Cooking
I've cut the amount of jalapeno chilies in a recipe (original called for 3 whole chilies) just to tame the heat, but feel free to use as much as you'd like. You can also add some thinly sliced jalapenos with the wings too.

Ingredients:

1 cup cola
Juice of 2 limes
1 1/2 cups firmly packed light brown sugar
1 jalapeno, finely minced (discard the seeds)
2 pounds chicken wings
1/4 teaspoon coarse salt
Freshly ground black pepper

Directions:

To make the glaze
In a small sauce pan, bring the soda, lime juice, brown sugar and the minced jalapeno to a boil over high heat. Decrease the heat to medium-low and simmer until the mixture is syrupy, about 30 minutes; keep warm over low heat.
To prepare the wings
Cut off the wing tip (reserve the tips to make stock), and separate the wings at the joint. Place the wing pieces in a large bowl and season with salt and pepper. Pour about half the glaze over the wings and toss to coat Keep the remaining sauce warm over low heat.
To bake the wings
Position an oven rack 4 inches below the broiler element in the oven. Preheat the broiler. Line a baking sheet with aluminum foil. Place the glazed wing on the baking sheet and broil for 10 minutes per side, brushing twice on each side with the reserved glaze. Transfer to a platter.

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