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		Fred Gruber Director / Principal / Broker First Rate Financial Group Phone: (800) 620-8802 License: NMLS #256707, CA-DRE 01455710 Corp. License: NMLS #1777223, CA-DRE 02075839 fred@fredgruber.com www.FredGruber.com

September 2018 August 2018 July 2018 June 2018 May 2018 April 2018 March 2018		Wing It to Win It Whether you're inviting friends over for the big game, tailgating outside the stadium, or you just have a wild craving for wings, these limited ingredient wing recipes will give you all the flavor with none of the hassle. Garlic Herb Wings (Serves 4) 2 pounds chicken wings (flats and drumettes attached or separated) 6 medium garlic cloves, finely grated or pressed 1/4 cup chopped rosemary, thyme and/or oregano 2 tablespoons vegetable oil 1 1/2 teaspoons kosher salt, plus more 1/2 teaspoon freshly ground black pepper, plus more In a large bowl, whisk garlic, herbs, oil, salt and pepper. Pat wings very dry with paper towels (helps searing on the grill). Add wings to bowl and toss to coat. Cover with plastic wrap or transfer wings and marinade to a resealable plastic bag. Chill for at least 30 minutes or overnight. Prepare a grill for medium and medium-high zones or heat a grill pan over medium. Grill wings over medium heat, turning occasionally (about 12 minutes). Move to medium-high section or increase grill pan heat and continue cooking until skin is crisp and lightly charred. Reduce heat if they start to burn and cook through until internal temperature reaches 165-185 degrees (5-10 minutes). Finish with salt and pepper and serve immediately. Buffalo Grilled Wings (Serves 4) 2 pounds chicken wings (flats and drumettes attached or separated) 1 tablespoon vegetable oil 1 teaspoon kosher salt, plus more 1/2 teaspoon freshly ground black pepper, plus more 1/4 cup (1/2 stick) unsalted butter 1/3 cup of your favorite hot sauce In a large bowl, whisk oil, salt and pepper. Pat wings very dry with paper towels (helps searing on the grill). Add wings to the bowl and toss to coat. In a small pot, melt butter and stir in hot sauce, then set aside and keep warm. Prepare a grill for medium and medium-high zones or heat a grill pan over medium. Grill wings over medium heat, brushing occasionally with 1/4 cup of the hot sauce mixture, and turning occasionally (about 12 minutes). Move to medium-high section or increase grill pan heat and continue cooking until skin is crisp and lightly charred. Reduce heat if they start to burn and cook through until internal temperature reaches 165-185 degrees (5-10 minutes). Pour remaining sauce into a large bowl, add grilled wings and toss to coat. Finish with salt and pepper and serve immediately. Curry Wings (Serves 4) 2 pounds chicken wings (flats and drumettes attached or separated) 1/2 cup plain yogurt 1 tablespoon, plus 2 teaspoons curry powder 1 tablespoon vegetable oil 1 1/2 teaspoons kosher salt, plus more 1/2 teaspoon freshly ground black pepper, plus more In a large bowl, whisk yogurt, curry powder, oil, salt and pepper. Add wings to bowl and toss to coat. Chill at least 30 minutes. Prepare a grill for medium and medium-high zones or heat a grill pan over medium. Grill wings over medium-high heat, turning occasionally (about 12 minutes). Move to medium-high section or increase grill pan heat and continue cooking until skin is crisp and lightly charred. Reduce heat if they start to burn and cook through until internal temperature reaches 165-185 degrees (5-10 minutes). Finish with salt and pepper and serve immediately. Source: Epicurious

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