Jan Norris: Food and Florida

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Moose on Fire: Grilled Wings Recipe for March Madness

March 27th, 2009 · No Comments

By Debbie Moose


  I’ve been dancing around my house singing that holiday song, It’s the Most Wonderful Time of the Year. No, I’m not smoking a Christmas tree, nor did I find a cache of leftover spiked wassail. It’s March Madness!

Debbie Moose: A Gal and Her Grill

      The squeak of the sneaker, the bounce of the ball, the smoke from grills as fans feed famished fellow fans (say that five times). And when you talk grilling for sports fans, you have to talk wings.

It Started in Buffalo…

    Ever since the Buffalo wing was born in Buffalo, N.Y. in the 1960s, Americans have been in love with these little snacks. They’re easy and quick to cook. You don’t even need a fork and plate to eat them (just a mess of napkins). Just look how popular wings restaurants are now.

   But you can prepare wings that taste so much better, and cost less, at home.

   When people think of wings, they typically think of hot wings. This is thanks to the Buffalo wing, which is merely a deep-fried wing tossed in a combination of hot sauce and butter. All wings would be hot if it was up to me, but I do have to consider the more tender palates among my friends (wimps – you know who you are). So, when cooking for game viewing, I have found recipes that provide flavor without heat – think Asian flavors, hoisin sauce, honey, sweet and sour.

Hot or Wimpy – You Can Do Both

The Tar Heel ram mascot

The Tar Heel ram mascot


 WIngs are so easy to prepare that it’s little trouble to offer two kinds: one mild and one incendiary. That way, you’re ready for any action on the court. This recipe from my cookbook WIngs: More Than 50 High-Flying Recipes for America’s Favorite Snack, published by John Wiley & Sons, brings the heat in a big way. Just like my Tar Heels do on the court.
Wait-for-It Fiery Fiends

Hot Wings

You won’t think these wings are hot at first. After a minute, though, you’ll know that the world’s hottest pepper is in their marinade. (Don’t say you weren’t warned.) Up the heat, if you dare, by making a second batch of the marinade to use as a dipping sauce. Remember the rule: Never reuse marinade that has held raw meat.

  • 1/4 cup olive oil
    1 small onion, coarsely chopped
    3 tablespoons chopped garlic
    2 tablespoons sherry vinegar
    1 habanero chile, quartered
    2 teaspoons salt
    1/2 teaspoon freshly ground black pepper
    1 cup chopped fresh parsley
    12 wings, cut in half at joints, wing tips removed and discarded

   Place the olive oil, onion, garlic, vinegar, habanero, salt and black pepper in the bowl of a food processor fitted with the chopping blade. Process briefly, until the mixture becomes a chunky paste. Add the parsley and pulse just to blend.
     Place the wings in a resealable plastic bag. Pour in the marinade, seal, and toss to coat well. Refrigerate for 8 hours or overnight.
    Prepare a gas or charcoal grill for direct cooking. Remove the wings from the marinade and discard the marinade. Place the wings on the grill and cook, turning frequently, for 15 to 20 minutes or until done.
     Makes 24 pieces.

Tags: Moose on Fire: A Gal and a Grill

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