YOU Magazine - September 2018 - Wing It to Win It
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Mike Domines     Mike Domines
Branch Manager
Bayside Financial
Phone: (949) 783-0646 X1100
Fax (949) 315-3636
NMLS #: 280143
mike@eBayside.net
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Wing It to Win It

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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