These chicken wings are to die for! I am a big fan of traditional chicken wings but during BBQ season my family loves to get their hands on these and there are never any leftovers. BBQ’ing is the perfect way to cook chicken wings. Starting them over high heat allows the skin to get super crispy and then moving them off heat to finish results in really moist and tender meat. You need to watch them for the first ten minutes to avoid flares while the skin crisps, but once you move them off heat you are free to make your sauce and any side dishes. Once they’re done, just give them and quick toss in the sauce and serve immediately. You’ll be shocked at how fast they go!
Honey Garlic Chicken Wings
Ingredients
1 lb chicken wings and drummettes
For the sauce
juice of 1 lime
grated rind of 1 lime
2 tbsp grated ginger (usually 1 large knob of ginger)
3 cloves crushed garlic
2 tbsp honey
salt and pepper to taste
1/2 tsp cayenne pepper (optional)
Directions
Heat your BBQ to high. Season the wings with salt and pepper. BBQ directly over high heat until skin is crispy and browned, about 5 minutes per side. Watch over the wings carefully at this point and take care to move them around if there are flares to avoid burning the skin. Turn off a burner and move the wings to this burner. I like to leave the burners on either side of the closed one on medium and then close the BBQ to finish the wings. At this point it is safe to leave your wings unattended. Cook for about 15 minutes more or until done to your likeness. Now you can make your sauce. Assemble the ingredients and whisk. Done. Once the wings are done, remove them from the BBQ and toss in the sauce. Serve immediately and watch them go!
RELATED: Did You Know You Can Make Chicken Wings In The Slow Cooker Like This?
Peas are one of my most favourite vegetables. Many of my soups, pasta, and rice dishes feature a handful or two of frozen peas, but this time of year they are available almost everywhere fresh. They are so sweet and crunchy that sometimes I just leave them on the counter like a bowl of peanuts and munch on them throughout the day. I was thinking of a spin on peas and mint and whipped this up the other night. I’ve used it on a few different dishes over the last couple of days and it has been a real hit. I love that it’s so creamy and tasty and the flavour works so well with so many ingredients.
Use it on a sandwich, as a dip for crunchy veggies, to top off a rice bowl, finish off an omelette or as a different type of pasta sauce. Here I used it a few different ways; to make some crostini with parmesan and a little balsamic glaze, to top off a plate of freshly sliced tomatoes and used it to finish off some boiled potatoes. All winners! This recipe is super healthy too, so feel free to get creative.
1 cup fresh raw sweet peas
1 avocado
2 tbsp apple cider vinegar
salt and pepper to taste
1 clove garlic
1 tbsp olive oil
2 tbsp natural yogurt
1 bunch of mint
juice of 1 lime
Combine all ingredients in a food processor or blender. Blend!
RELATED: Fresh Pea Soup
These ribs are the bomb!
I usually prep my rub and sauce the night before so I can get the ribs immediately on the BBQ the next day and have them on the table in less than 30 minutes. They are super easy to make, and lip smacking good, making them a weeknight favourite at my house. They’re packed with flavour; a little sweet, a little sour, and a little salty and the extra fat in this particular cut of ribs makes them extra juicy. (Feel free to use this recipe with regular ribs too). Look for them at your butcher’s counter and make some extra rub to keep on hand. You’ll be making these again before you know it!
Ingredients
For the sauce
2 tbsp oyster sauce
lime rind from 1 lime, grated
lime juice from 1 lime
2 tbsp rice wine vinegar
2 tbsp honey
2 tbsp sesame oil
For the spice rub
1 tsp Chinese five spice
1/2 tsp cinnamon
1 tsp crushed fennel seed
salt and pepper to taste
1 tsp hot smoked paprika
1 dozen Texas Style side ribs, individually cut
Directions Generously salt and pepper the ribs.
Mix up spice rub and rub it into the ribs.
Combine the sauce ingredients and whisk together.
BBQ the ribs according to your preference. I have used side ribs here, which have a little more fat than back ribs and are a lot cheaper. I like to slow cook them, which means BBQ’ing over high heat to start and then moving them off heat to finish.
More details on this. First, I like to start by turning all of my burners on high until my grill is scorching hot. I put my ribs right on the grill and char them on both sides, 4-5 minutes per side. You really have to watch over the ribs at this point, as there will be flare ups.
Part two of my method is to move the ribs off heat to finish cooking them. I do this by leaving my outside burners on high, and turning off my two middle burners entirely. Pile up the ribs on the two middle burners, and you can start to brush them with the marinade. They can cook off heat here for about 20-30 minutes (depending on the thickness of the meat), and you should brush them with the marinade 2 or 3 times during this period.
Once you’re ribs turn golden brown and are done, serve immediately!
RELATED: This Bean Salad Pairs Perfectly With Ribs
Printer-friendly version