Big Y World Class Market's Life In Balance Issue is filled with game day entertaining ideas, deliciously quick recipes, cooking tips, healthy make-overs, cold and flu and much more!
Issue link: http://read.uberflip.com/i/331172
WHETHER YOU'RE SERVING A CROWD OR JUST YOUR REGULARS THIS JULY 4, TOSSING A WHOLE MESS OF WINGS ON THE GRILL IS DEFINITELY YOUR KEY TO A GOOD TIME. THEY'RE QUICK AND EASY, THEY'RE TASTY BEYOND BELIEF AND PRETTY MUCH EVERYONE LOVES THEM. WHAT ARE THE THREE STEPS TO BBQ PERFECTION? 1. GRILL WINGS. 2. DRENCH 'EM IN YOUR FAVORITE SAUCE. 3. GO TO TOWN. In a medium saucepan over medium heat, combine ½ cup Big Y honey, ¼ cup water, 3 tablespoons fresh lemon juice, 3 tablespoons Big Y ketchup, 2 teaspoons onion powder, 3 minced garlic cloves and Big Y salt and ground black pepper to taste; stirring to combine. Bring to a low boil, then reduce to low heat. Simmer for 5 minutes, stirring occasionally. Remove from heat and toss with 2½ pounds grilled chicken wings. BLUE CHEESE DIPPING SAUCE In a medium bowl, combine 2 / 3 cup crumbled blue cheese, 2 / 3 cup Big Y sour cream, 4 teaspoons white wine vinegar and Big Y salt and ground black pepper to taste. Stir in 2 to 3 tablespoons blue cheese dressing until sauce is of dipping consistency. Cover and refrigerate for at least 1 hour to allow flavors to blend. In a medium saucepan over medium-low heat, combine ½ cup Big Y Louisiana hot sauce, 1 stick Big Y unsalted butter, 1½ tablespoons Big Y white vinegar, ½ teaspoon Cajun seasoning, ¼ teaspoon cayenne pepper, ½ teaspoon Big Y garlic powder, ½ teaspoon Worcestershire sauce and Big Y salt and ground black pepper to taste. Let simmer for 10 minutes. Toss with 2½ pounds grilled chicken wings. Puree 3 tablespoons chopped chipotle peppers in adobo sauce, 2 tablespoons adobo sauce, ¼ cup Big Y cider vinegar, ¼ cup Big Y honey, 3 tablespoons melted Big Y butter, ¼-½ teaspoon cayenne pepper, ½ teaspoon cumin and Big Y salt and ground black pepper to taste. Toss with 2½ pounds grilled chicken wings. WINGS SAUCE BOSS LET'S BEGIN! EASY GRILLED CHICKEN WINGS YOU'VE BOUGHT WHOLE WINGS — WHERE THE DRUMETTE AND THE FLAT MIDDLE SECTION ARE STILL ATTACHED. USE A SHARP CHEF'S KNIFE TO SEPARATE THEM AT THE JOINTS BEFORE GRILLING (DISCARD THE POINTY TIP). OR MAKE THINGS EASIER ON YOURSELF AND BUY A BAG OF ALREADY-PREPARED WING SECTIONS. LIGHTLY SEASON WINGS WITH A BIT OF SALT AND PEPPER AND PREHEAT YOUR GRILL TO MEDIUM-HIGH HEAT. RUB THE GRATE WITH OIL, THEN COOK WINGS (COVERED ON A GAS GRILL, UNCOVERED IF YOU'RE USING CHARCOAL) FOR ABOUT 20 MINUTES, FLIPPING OCCASIONALLY UNTIL THEY'RE CRISPY. WHEN THEY'RE DONE, TRANSFER THEM TO A LARGE BOWL, TOSS THEM WITH YOUR CHOICE OF SAUCE AND SERVE RIGHT AWAY WITH A DIPPING SAUCE IF DESIRED. SLAM DUNK Try one of these soothing dipping sauces when you need a bit of cooling off from the spiciness of our wings! RANCH DIPPING SAUCE In a medium bowl, combine 1 cup Big Y sour cream, ½ cup buttermilk, 1 packet dry ranch dressing mix and Big Y ground black pepper to taste. Cover and refrigerate for at least 1 hour to allow flavors to blend. From classic Buƒalo wings to spicy Sriracha chicken wings, Food & Wine brings you even more tasty ideas for this grilling staple.