Smoked Chicken Wings

Smoked Chicken Wings

Smoked Chicken Wings

  • Servings: 2-4
  • Difficulty: Easy
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When I retired from my career I decided I wanted to cook professionally and so I eventually found myself in a Chicken Wing joint as a line cook where I was responsible for cooking wings and a conservative estimate shows I cooked around 50 Tons of chicken wings in the 2 1/2 years I was there. Needless to say I really have a dislike for chicken wings and I don’t eat them. So how then, you may ask, did I come to do this recipe? I simply asked my wife and daughter what they wanted for Mother’s Day dinner and the first thing I heard was CHICKEN WINGS…. so here we are.

Of course I had to add my own spin to it and that also allows me to use my smoker.

Cooks note: The directions for cooking the wings are based on using a Smoker that has an offset fire box and uses charcoal and wood. For other types of smokers, electric or propane, follow the manufacturers instructions. 

Here’s how we do this one.

Shopping list:

  • 4 pounds Chicken wings – 2 lbs Flats 2 pounds Drumsticks
  • 3 tablespoons Canola Oil
  • 2 tablespoons Smoked Paprika
  • 1 teaspoon ground Cumin
  • 1 teaspoon ground Coriander
  • 2 tablespoons Granulated Garlic
  • 2 tablespoons Granulated Onion
  • 1 teaspoon Season Salt
  • 1 teaspoon ground Pepper
  • 1 1/2 teaspoon Ancho Chili powder
  • 2 tablespoons Brown sugar
  • Wood chips for smoking – Hickory or Apple

Putting it all together:

  1. In a large bowl soak the wood chips for 30 minutes.
  2. Heat your smoker to 225°
  3. Toss the wings in the Canola oil and then in the dry rub.
  4. Place the wings in the smoker and add a handful or two of the soaked wood chips to the charcoal.
  5. Turn the wings half way through the cooking process and add more wood chips to the charcoal.
  6. The wings are finished when the internal temperature reaches 165°.

There you have it another “Simple but tasty recipe for the grilling season and beyond”.

Until next time………

                           Bon Appetit

Honey Garlic Ginger sauce

  • Servings:
  • Difficulty: “easy”
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Honey Garlic Ginger sauce

I’ve been working part time in a fast food Chicken Wing joint for about a year now and of all the sauce combinations that we have the one that people to gravitate to the most is Honey Garlic. Honey Garlic on its own, Honey Garlic and Maple, Honey Garlic and Jamaican Jerk and so on and so on.

Now I’m not a big fan of commercial honey garlic sauces because I find them just  a little bit to sweet and they have a ton of sugar in them. So with that in mind I decided to see if I could make my own Honey Garlic sauce, mainly because my darling wife Christine likes honey garlic and I’m always up for a challenge.

What I found in my search is that most if not all Honey Garlic sauces have three things in common—- Honey, Garlic and Soy Sauce. Being the “push the envelope” kind of guy that I am I couldn’t help but think “how do I make this my own?”  and the answer was so simple…. add Ginger!!

Well “surprise surprise” as Gomer Pyle was once heard to say it turned out really quite good—- even for a guy who is not fond of Honey Garlic.

So without further ado here’s how we do this one.

Shopping list:

  • 2 Tablespoons Olive Oil
  • 5 Garlic cloves— minced
  • 1/4 cup Soy sauce
  • 1 cup Honey
  • 1 1/2 Teaspoons pepper
  • 2 Teaspoons Ginger powder
  • 1 1/2 Tablespoons Brown Sugar
  • Corn starch (optional)– 2 Teaspoons to 1/2 cup water

Putting it all together:

  1. Heat oil in a medium sauce pan
  2. Saute garlic for approximately 2 minutes
  3. Add the remaining ingredients and whisk well
  4. Bring to a boil then reduce heat and simmer for about 5 minutes stirring periodically so it won’t burn
  5. Remove from heat and let cool
  6. If you wish to have a thicker sauce add Corn starch 

So there you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time……..

                       Bon Appetit

 

 

The Saga continues Part II

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In my last post on this topic I alluded to the fact that I really, really figured my age and lack of real kitchen experience would leave me out in the cold as far as my Second Choice Career was concerned (working in a real restaurant kitchen) and that as a result I would have to wind up doing something drastic like ——– sell my house.

For someone like me who suffers Depression this type of realization is one that can and does send me into a real deep funk because the main feeling that comes to the surface is one of complete and utter failure…. failure to my family and failure to me…. mainly failure to my family.

Well every once in a while the Stars align and they say “Today we like you” and that day for me was yesterday. I awoke with the same nagging doubt that no one will ever EVER hire me and as a result my taking early retirement has wound up selling my families future down the river.

I am here to tell you that, as Heath Ledger said in A Knights Tale—–“A MAN CAN CHANGE HIS STARS”, if you keep plugging away things will eventually come your way because as of yesterday I had not one BUT two jobs and they are both in the restaurant industry. The first is with a small chain that mainly does Chicken Wings while the second is the Prep Cook job I had applied for approximately 10 days ago and had pretty much ruled out of getting. I took the Prep Cook job.

To say that this happenstance sent my ego into orbit would be an understatement especially when it was on the verge of shattering and if it had, coupled with depression, I’m not sure it would have recovered.

My biggest challenge now, besides proving to the General Manager of the establishment that he made the right choice in hiring me, is to recognize that any misgivings or self-doubt I have is simply my inexperience talking and not depression raising it’s ugly head and besides……. It’s really tough to be depressed when TWO establishments want to take you on.

So until next time keep your chin up and keep smiling—– it could be worse.

                 Bon Appetit