Smoky Char Grilled Chicken Wings!

 

Smoky Char-Grilled Chicken Wings!

Every summer we look forward to grilling  on our charcoal grill. We still have  more to learn about it, but are having so much fun learning and eating! One of the ingredients we have learned to do well, is smoked chicken wings. I was already contimplating how we would be flavoring our next batch of char grilled wings, when I received a sample of Smokin’ Peppers Fire Salt seasoning in the mail! There made my decision easy.  On this day, I was working with a 4 pound package of chicken wings. It took less than 2 ounces of seasoning to generously cover all of those wings. And instead of basting with a store bought wing sauce, I used some of the remaining seasoning and mixed it with ketchup and a little agave for  a hint of sweetness. We enjoyed that sauce so much, I prepared another batch to serve with French fries on another day! These smoky char grilled chicken wings have become one of our absolute favorites. I have a little Fire Salt left in my cupboard. Thinking it would be especially tasty on some shrimp skewers as a blackening seasoning on fish. Oh, maybe on a smoked burger! Think I better get online and order some Smokin’ Pepper Fire Salt soon.

 

http://www.etsy.com/shop/smokinpepper

Smoky Char Grilled Chicken Wings

 

Ingredients
2 ounces Smokin’ Pepper’s  Fire Salt seasoning
1 cup ketchup
2 tablespoons honey or agave, optional

3 1/2 to 4 pounds chicken wings
Oil for brushing onto grill grates
2 chile peppers, sliced thin
Lime wedges
Green Onions, sliced thin

Directions

Place the wings on a sheet tray. Pat dry with paper towels. Season on both sides with  1 1/2 ounces of Fire Salt. Reserve  1/2 ounce to prepare sauce. Let sit at room temperature for 30 minutes.

In a bowl, add the 1 cup of ketchup, 2 tablespoons of agave and 1/2 ounce of Fire Salt. Stir well to combine and set aside.

Prepare you grill for indirect cooking. This means you will have a cool side and a hot side. For smoked wings, add some pre-soaked wood chips on one side of hot coals. Keep lid closed for 5-7 minutes.

Place wings on the indirect side of the grill. Close lid and cook for 30-35 minutes. Rotate the wings and continue cooking until the internal temperture reads 165 degrees F.

When they reach 165 degrees F., place wings onto the hot side of the grill. Baste generously with reserved sauce. Turn , baste and grill for just a few  more minutes to caramelize the sauce a little.

Transfer to serving platter. Garnish with sliced chile peppers, green onions and lime. Yields 6-8 servings for an appetizer.

 

Smokin' Pepper Fire Salt-Smoky Char Grilled Chicken Wings

Tips~ For a more barbeque like sauce, mix in 1 tablespoon apple cider vinegar, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder. Substitute dark brown sugar for the agave.

Smokin' Pepper Fire Salt-Smoky Char Grilled Chicken Wings

Direct quote from Dan Mott, the owner of Smokin’ Pepper.

Smokin’ Pepper is a manufacturere of fine blends of chile inspired spices and seasoning. All recipes hand crafted by owner, Dan Mott with select blends of chiles. Not made for the faint hearted-stay spicy friends!

Smoky Char Grilled Chicken Wings

Smoky Char Grilled Chicken Wings

Tips~ Our favorite types of wood to smoke with are applewood and cherry. Hickory and mesquites are good, but can be a little strong. In my opinion.

 

Smoky Char Grilled Chicken Wings

The wings after 20 minutes….

Smoky Char Grilled Chicken Wings

Wings once they have reached internal temperature of 165 degrees F. Ready for basting! 

 

Smoky Char Grilled Chicken Wings

Tips~ For and extra buffalo kick, mix in, to taste, some store bought buffalo wing sauce!

Smoky Char Grilled Chicken Wings

 

Smoky Char-Grilled Chicken Wings

Cilantro Lime Shrimp With Serrano! Grilled!

Cilantro Lime Shrimp With Serrano! Grilled!

Summer is here and I find myself planning from week to week what our next grilled meal will be! We enjoy grilling any chance that we get. One of our all time favorite foods to grill is shrimp. This cilantro lime shrimp with serrano always starts out as the appetizers, then ends up being the meal! We eat it until it’s gone and are too full to enjoy the main meal, but that perfectly fine. We love leftovers, especially grilled leftovers. I prepare this shrimp recipe often and vary it from time to time. If I am looking for more Asian flavors, I will use soy sauce instead of Maggi sauce, add fresh ginger and sesame oil into the mix. I especially like to serving it over rice noodles. Today’s recipe of cilantro lime shrimp with serrano is great as is, for tacos or on tostadas with guacamole. It’s fast cooking and super easy to prepare. This same recipe can be prepared with thin chicken cutlets, thin steaks or boneless pork chops. You will just have to adjust the amout of manrinade to suit the quantity of meat you use. I love recipes that are interchangable. Since it’s the 4th of July weekend, I will be adding a few more easy grilled recipes until the 4th. Happy 4th of July weekend! Be safe and enjoy this time with friends and family! #foodieforlife #fourthofjuly 

 

Cilantro Lime ShrimpWith Serrano! Grilled!

Cilantro Lime Shrimp With Serrano

Yields 4 Servings

Ingredients 

Juice of 1 large lime
1/4 cup Maggi Sauce (or soy sauce)
2 tablespoons of cilantro finely chopped, reserve half for later
1 cloves garlic, minced
1/2 teaspoon red repper flakes
3 tablespoons grapeseed or olive oil
Fresh cracked pepper, to taste
Salt to taste
1 pound jumbo shrimp, peeled and cleaned(16 count)

For Garnish: 1 serrano pepper, minced, juice of 1 lime and reserved cilantro

 

Directions

In a bowl, combine all of the ingredients, minus the shrimp. Whisk to combine. Taste for salt. Add the shrimp and marinate for 45-60 minutes.

Preheat grill to medium/high heat for 10 minutes with lid closed. Brush grates with oil. Place shrimp onto hot grill and do not turn for at least 3 minutes. Turn, close lid and grill for another 3 minutes or until shrimp cooked through.

Remove from grill. Garnish with extra cilantro, serrano and lime juice.

 

Cilantro Lime Shrimp With Serrano! Grilled!

This shrimp is tasty in a cold salad as well! Give your next shrimp cocktail a grilled twist by adding this shrimp instead of boiled shrimp! 

Cilantro Lime Shrimp With Serrano! Grilled!

Try to remember to close the lid tot he grill when cooking the shrimp. Helps cook the shrimp allt he way through faster.

Cilantro Lime Shrimp With Serrano! Grilled!

Toasted Chile de Arbol-Tomatillo Salsa

 

Salsa de Chile de Arbol Con Tomatillo

So many salsa variations, so little days! Or you run out of chips! I start cooking and I don’t even know what I may have on hand for salsa ingredients, but I know I always have dried chiles. Ob this morning, I was cooking beef cheek barbacoa in my pressure cooker. Certain tacos call for certain salsa’s and I knew I wanted it to be spicy or at least look intimidating!! Ha, ha! This intro will be short and to the point. Cutting in on my Net Flix time people, lol! Just kidding. You all know how much I love to share recipes. I posted this recipe on my facebook page last week and received a good response. I know somewhere in my many salsa recipes that I have this same combination of ingredients for salsa. I don’t know if it was that lone orange serrano that I threw in that made this salsa extra special, but we really have enjoyed eating it on everything!!  I say this all the time and it’s so true. A taco is only as good as the salsa running down your arm!! Tacos Forever! #foodieforlife #spicyfoodlover

Toasted Chile de Arbol with Roasted Tomatillo Garlic

 

Toasted Chile de Arbol-Tomatillo Salsa

 

Yields About 1 1/2 cups

Ingredients

4 large tomatillos, remove husk, wash tomatillos
12 chile de arbol, stems removed
1 orange/red serrano pepper, optional
2 cloves garlic, leave skins on
Splash of cooking water(the water the tomatillos simmered in)
Salt to taste

Heat comal or griddle to medium heat. Add the tomatillos, garlic, serrano and chile de arbol.

At the same time, heat a small saucepan with water on medium heat. As soon as the chile de arbol become aromatic and begin to blacken, turn them quickly. Leave them for only another few seconds. Transfer them to the saucepan with water. Lower the heat, slightly.

Continue dry roasting the tomatillos and garlic for another 10 minutes. Remove garlic and set aside. Add the tomatillos to the saucepan of water with chile de arbol. Cook just until tomatillos turn color. You don’t want them to tear open.

Using tongs, transfer the salsa ingredients to the blender. Remove skins from garlic and add them to the blender. Add a splash(1/4 cup) of cooking water to the blender. Season to taste, with salt. Blend on high for 45-60 seconds. Taste for salt and blend on high again for another 30-40 seconds.

 

Tips~The reason I added the chiles and tomatillos to the simmering water was to further soften and cook them through. If you want to skip this step, that perfectly fine. I would suggest searing the salsa in 1 tablespoon of oil after you blend it if you skip that simmering step. It just adds another level of flavor. 

Toasted Chile de Arbol Salsa with Tomatillo

Toasted Chile de Arbol-Tomatillo Salsa

So when people ask me if I prefer red or green salsa, I say, I prefer a good and spicy salsa!! Color is optional!

Toasted Chile de Arbol Salsa with Tomatillo

Those tiny specs of charred chile de arbol. To me, that a sign of a tasty salsa.

Toasted Chile de Arbol with Tomatillo Salsa

Beef Cheek Barbacoa! 

http://pinaenlacocina.com/2016/06/28/slow-cooker-beef-barbacoa-barbacoa-de-res/

Toasted Chile de Arbol Salsa with Tomatillo

This was a grilled tostada with refried beans on top. A double yolk egg, sunny side up and the salsa! Love it!

Huevos Rancheros

Toasted Chile de Arbol with Tomatillo Salsa

Grilled Chicken made into a torta with the salsa!!

Toasted Chile de Arbol Salsa with Tomatillo

Red Chile Pork Tamales I pulled from my freezer for lunch todaywith the salsa! 

Chile Colorado Pork Tamales

 

Toasted Chile de Arbol with Tomatillo Salsa

 

 

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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