Category: Poultry

I doubt that Teressa Bellissimo knew what kind of sensation she was creating when she served up the first buffalo wings at the Anchor Bar in Buffalo, New York,  in 1964. The crispy spiciness of the wings and the cool, creamy tang of the blue cheese sauce are a terrific flavor combination

This recipe gives a nod to tradition by using the same Frank’s RedHot sauce that Teressa tossed her wings in. It’s got a little heat, excellent depth, and vinegary tang. While frying is the standard way to prepare buffalo wings, I really think that grilling them is the best way to go. Grilling lets some of the fat render out, but you still get nice, crispy wing plus all that extra flavor that the smoke brings to the party.

Ingredients

3-4 pounds fresh chicken wings (about 16-24 wings), whole
1 1/2 cups  Frank’s RedHot Original Cayenne Pepper Sauce
3 tablespoons butter, melted

Preparation

Combine hot sauce with melted butter in a large container with a lid. Mix well. Place the wings in the container, seal, and shake to make sure that they are covered with the marinade. Marinate in the refrigerator for at least 4 hours, but preferably overnight, turning the pieces occasionally.

Set up your grill for an indirect cook at 350°F. Use a pan under the grate to catch any drippings and further diffuse the heat.

Remove the wings to a plate, reserving the marinade. Put the reserved marinade in a small saucepan and bring to a boil over medium-high heat. Boil for 2 minutes. Remove from heat and let cool.

Put the wings on the grill and cook about 15 minutes, flip the wings, and baste them with the reserved marinade. Repeat every 15 minutes until the wings are done (about 45-60 minutes).  Serve hot from the grill with bleu cheese dressing and celery sticks.

This is another take on the sweet and succulent chicken you’ll find sizzling on roadside grills around the world. I’ve eaten versions of it from huge open pit grills at our county fair, from tiny pollo asado stands in Mexico, and from a grill made out of an old oil drum on the beach in Belize.

The recipes vary, but the marinade is always the key to this dish. Tart, yet savory, usually with a healthy dose of chiles and other spices. It seasons the meat and helps to keep it juicy. I normally marinate the chicken for at least 36 hours, but I ran short of time and decided to try vacuum marinating to speed up the process. Continue reading “Grilled Chicken Thighs & Tamarind Marinade”

Anyone who’s traveled anywhere in the world has come across this scene: a roadside stand with a table and a few chairs, a couple of coolers, a smoky fire in an old oil drum, and a load of this well-marinated chicken sizzling on top of it. Whether it be on a Caribbean beach or at a fire department fundraiser, this is the quintessential grilled chicken – crispy, juicy, smoky, and tangy. Continue reading “Oil Drum Chicken”

With all the fresh herbs coming up in our garden, I like using some of them for this tangy Argentinian marinade. Chicken is not exactly traditional gaucho food, but it pairs well with the citrus and garlic, and the extra oil helps keep the breasts moist.

• 1/2 cup fresh cilantro
• 1/2 cup fresh Italian parsley
• 1/2 cup red wine vinegar
• Juice of 1 lemon (2-3 tablespoons)
• 3/4 cup olive oil
• 4-6 cloves garlic
• 1 tablespoon fresh oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried red chili flakes
• 1 teaspoon of sweet smoked paprika
• 1 teaspoon kosher sea salt
• 6-8 boneless chicken breasts

Continue reading “Chimichurri Chicken”

The heat of the grill does a lot to tone down the spiciness of the marinade.

Chipotle Marinade

• ¼ cup olive oil
• 1 chipotle chile canned in adobo sauce
• 3 tablespoons freshly squeezed lime juice (about 2 medium limes)
• 1 tablespoon honey
• 2-4 cloves garlic
• 1 teaspoon kosher sea salt
• 4 boneless, skinless chicken breasts Continue reading “Chipotle Chicken”

You’ve heard of chicken fried steak? Well this is grill fried chicken. The long cook over indirect heat renders the fat out the skin so you get the crispy goodness and a juicy inside of traditionally fried chicken plus all the smoke and spice of the grill.

• 1 cut-up broiler/fryer chicken
• 2 cups low fat buttermilk
• 1-2T hot sauce (something not too hot, like Marie Sharp’s MILD Habanero Pepper Sauce)
• 2T of your favorite barbecue rub (I use Bone Suckin’ Rib Rub)
• 2T kosher salt
• 1 cup flour, for coating the chicken pieces

Continue reading “Grill Fried Chicken”