Do you have any idea how hard it is to be a food blogger when you’re getting ready to move? We’re 2 weeks out and my fridge is totally bare bones. Tonight for dinner I ate a kabocha squash roasted with curry powder, and half a can of chickpeas. That doesn’t even resemble an actual meal.
I’m really looking forward to Friday when I plan to cook up 1/3 of a bag of leftover frozen tater tots for dinner, and polish them off with the rest of my ranch dressing. I’m starting to wonder if I can market this way of eating as a new fad diet???
*makes note to research this idea further at a later date*
As you know (or should know), the blogging world is a lot of shiny, pretty things, that aren’t always what they seem. Case in point, I made these wings waaaaaaay back in September. I make a lot of things that don’t make the blog for one reason or another, but every once in a while, I just straight up forget about something, and it’s always a happy accident when I finally remember.
Mmmmmmm wings.
I wish I had something like this to eat now. Instead I’ll be over here experimenting with mug cakes and filling my belly with popcorn until the kitchen is totally empty, and I’m on my way to Oakland.
Curried Chicken Wings with Peach Jam
Curried Chicken Wings with Peach Jam
Ingredients
- 1 tsp. curry powder
- 1/2 tsp. ground turmeric
- 1/4 tsp. cayenne pepper
- 2 Tbs. soy sauce
- 2 Tbs. canola oil
- 2 to 3 jalapeños finely chopped
- 2 cloves garlic finely chopped
- Coarse salt and freshly ground black pepper
- 3 lb. chicken wings
- Peach Bellini Jam for Dipping
Instructions
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In a large bowl, combine the wings, curry powder, turmeric, cayenne, soy sauce, canola oil, jalapeños, garlic, salt, and pepper. Toss to coat. Cover and refrigerate for at least 1 hour, or overnight.
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Remove the marinated wings from the refrigerator and let come to room temperature.
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Preheat grill to high heat. Place wings on the grill over indirect heat. Grill for 25-35 minutes, turning occasionally, until wings begin to brown and meat is cooked through. Move wings over direct flame to crisp the skin. Cook about 2 minutes on each side.
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Serve with peach preserves for dipping
Tequila Lime Chicken Wings
Tequila Lime Chicken Wings
Ingredients
- ⅔ cup tequila
- ½ cup fresh lime juice
- 3 tablespoons sugar
- 1 tablespoon olive oil
- 2 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes
- 3 pounds chicken wings
Instructions
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Combine tequila, lime juice, sugar, olive oil, salt, pepper and re pepper flakes in a large bowl. Add wings and toss to coat.
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Cover and marinate in the fridge for 4-6 hours.
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Remove the marinated wings from the refrigerator and let come to room temperature.
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Preheat grill to high heat. Place wings on the grill over indirect heat. Grill for 25-35 minutes, turning occasionally, until wings begin to brown and meat is cooked through. Move wings over direct flame to crisp the skin. Cook about 2 minutes on each side.
Taco Chicken Wings
Taco Chicken Wings
Ingredients
- 1 envelope taco seasoning
- 3 tablespoons canola oil
- 2 tablespoons red wine vinegar
- 2 teaspoons hot pepper sauce divided
- 3 pounds chicken wings
Instructions
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In a large bowl combine the taco seasoning, oil, vinegar and 1 teaspoon hot pepper sauce; add chicken.
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Cover and marinate in the fridge for 4-6 hours.
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Remove the marinated wings from the refrigerator and let come to room temperature.
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Preheat grill to high heat. Place wings on the grill over indirect heat. Grill for 25-35 minutes, turning occasionally, until wings begin to brown and meat is cooked through. Move wings over direct flame to crisp the skin. Cook about 2 minutes on each side.
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Serve with ranch or guacamole for dipping.
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Elaine @Flavour and Savour says
Three fabulous choices! I can’t decide which one to try first, but I’m definitely leaning towards Tequila Lime . . .