Monday, July 27, 2015

Grilled Spice Rubbed Chicken Wings with Broccoli Slaw

If you have the time, brining the chicken before grilling leads to very tender, extra juicy meat. 
The CSA share had some broccoli this week. Just trying to mix it up a little.
My grill master hard at work.
Dinner on the Deck
 Grilled Chicken Wings with Spiced Dry Rub
adapted from Food & Wine June 2015
1/2 cup kosher salt
3 Tbsp light brown sugar
2 garlic cloves
1 tsp whole black peppercorns
11 bay leaf
4 lbs chicken wings, wings split and tips removed and frozen for chicken stock 

Dry Rub 
1/4 cup granulated light brown sugar
1/4 cup granulated sugar
1/4 cup paprika
1 Tbsp kosher salt
1 Tbsp onion powder
3/4 Tbsp finely ground black pepper
1/2 Tbsp dry sage
1/2 Tbsp dry mustard
1/2 Tbsp ground ginger
1/2 Tbsp cayenne

To make the brine, combine the salt, sugar, garlic, peppercorns and bay leaf with 2 quarts of water and bring to a boil. Cook over moderate heat, stirring, until the sugar and salt dissolve, about 3 minutes. Remove from the heat and add 2 cups of ice cubes and let cool to room temperature.

Place the chicken wings and the brine in a resealable 1 gallon bag. It will all fit but it is helpful if someone is around to lend a hand as it can be a little challenging to close the bag. Refrigerate for 3 hours. I like to stand the bag in a bread pan to give the bag some support and prevent possible leakage.

To make the dry rub, mix all of the ingredients in a small container.

When ready to cook, drain the wings and pat dry with paper towels. Toss the wings with 1/3 cup of the dry rub. Grill over moderate heat, until nicely charred and cooked through, about 15 minutes. 

Serve hot with lime wedges.

Broccoli Coleslaw with Bacon and Raisins
adapted from Food & Wine June 2015

1 small head of broccoli, cut into bite size florets, steamed

1/4 cup reduced fat mayonnaise
1 1/2 Tbsp apple cider vinegar
1/2 tsp sugar substitute
Kosher salt and freshly ground pepper

1/4 cup raisins
1/4 small red onion, minced
1/4 cup sunflower seed kernels
3 Tbsp real bacon bits 
Whisk the mayonnaise with the vinegar and sugar substitute in a bowl; season to taste with salt and pepper. Add the broccoli, raisins, onion, sunflower seeds and bacon bits. Toss to coat evenly. 

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