Finger favorites: Wings and guac
Thursday, June 1, 2017
Billed as “awesome recipes,” they are indeed finger foods almost everyone enjoys.
Grilled Chicken Wings
Yes, you can make wings at home, and you don’t need a deep fryer. You don’t need all the trans fat and calories that come with fried wings, anyway.
3 pounds chicken wings, separated into drumettes and flats, with tips removed
Fresh cracked pepper
BBQ or hot sauce, if desired
- Heat oven to 250 F.
- Arrange wings on a rimmed baking sheet into a single layer.
- Season both sides of wings with salt and pepper.
- Put wings into oven and roast, uncovered, for 2 hours.
- Remove from oven and prepare grill.
- Set up a grill for indirect heat, with one side high and the other low.
- Place wings over low or indirect heat, turning often, for 30 minutes.
Skin should be crisp and slightly charred. Toss in sauce, if desired, and serve warm.
10 minutes preparation time. 2½ hours cooking time. Serves 10.
This side dish is something delicious to serve to friends as a dip, or something to keep for yourself for adding to sandwiches or omelets, or as a quick snack. It has plenty of good fats, so it’s healthy.
4 ripe avocados
2 garlic cloves
1 teaspoon salt
1 tomato, seeded and finely diced
¼ red onion, finely diced
¼ cup chopped cilantro
1 lime, juiced
- Remove outer layer of avocado and pits.
- Roughly dice avocado and place in mixing bowl.
- On a cutting board, combine salt and garlic. Use side of chef’s knife to smash garlic into a paste, using salt as an abrasive. Add salt-and-garlic mixture to mixing bowl.
- Combine remaining ingredients. Mash with fork to combine. (Don’t mash too much. You want a chunky texture.)
If you’re preparing this ahead of time, cover the guacamole, putting plastic wrap directly on the top of the mixture to prevent air from turning it brown.
10 minutes preparation time. Serves 4.