Eating outside (especially grilling) is for me an inherent part of holidays . Lot of time to cook and eat, but they've just ended. Really important are also people which whom are we spending this amazing time. Without them there's no real grill. Today the wether reminds us about lazy summer days and maybe this is the sign to make a grill this weekend. So go invite family, friends and have a lot of fun. Enjoy!
Preparing: 20 minutes
Cooking: 18 minuts
Resting: 30 min
46 chicken wings
salt and freshly ground pepper
vegetable oil
Chipotle hot sauce:
1 1/2 red wine vinegar
3 tablespoons dijon mustard
3 tablespoons chipotle pepper puree
3 tablespoons honey
3 tablespoons vegetable oil
salt and freshly ground pepper
1 stick unsalted butter
2 tablespoons ancho chilli powder
Blue Cheese-Yogurt Dip:
1 pint thick Greek yogurt
3/4 cup crumbled domestic blue cheese
2 tablespoons finally chopped red onion
3 tablespoons finely chopped scallions
salt and freshly ground pepper
Heat grill to high. Toss wings in a few tablespoons of
oil and season with salt and pepper. Place on the grill
in single layers and grill until golden brown on both
sides and just cooked through, about 4 to 5 minutes
per side.
Chipotle Hot Sauce:
Whisk together the vinegar, Dijon mustard, chipotle
puree, honey, and oil in a medium bowl. Season with
salt and pepper, to taste.
Melt butter in a large skillet or a large pot on the grates
of the grill. Add the hot sauce mixture and bring to a
boil. Whisk in the ancho chile powder and season with
salt, to taste. Add the wings and cook, stirring, for 2 to
3 minutes. Serve with Blue Cheese-Yogurt Dip,
Blue Cheese-Yogurt Dip:
Combine all ingredients in a bowl and season with salt
and pepper, to taste. Cover and refrigerate for at least
30 minutes before serving.
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