Quick Tip: Perfectly Grilled Buffalo Wings
I’m a sucker for crispy, spicy wings but not a fan of the way restaurants cook them (in the fryer - Did you know that!?!?!?)
I’ve found the best way to to get crispy wings inside is to cook them under the broiler, flipping them every 15 minutes for an hour or so. (Thanks for the tip Tom!)
However, the crispiest (and I’ll go out on a limb to say the “healthiest” wings) are cooked on the grill.
Getting grilled wings just right is super-simple:
1. Pre-heat grill to high (~450 degrees) — this gets the grates nice and hot
2. Reduce heat to low and spread as many wings as you can fit across the grill
3a. If your wings are fresh - Cook on each side for 10 minutes, then 5 minutes and 5 minutes. (Total cooking time, 30 minutes)
3b. If your wings are frozen - Cook on each side for 15 minutes, then flip for 5-10 more each. (Total cooking time, 45 minutes)
4. Toss in your favorite buffalo sauce and serve with delicious homemade blue cheese dressing
Best Buffalo Sauce
Maybe I’m taking a cue from my girl Sandra Lee, or maybe it’s because I can’t eat anything as is, but there are two buffalo sauces I rotate between that are to die for:
Combine 1 cup Moore’s Buffalo Sauce with 2 TBL onion powder, 1 TBL garlic powder and 1/4 tsp sea salt.
Spring Ingredients with Chef Dane Tullock
Chef Dane Tullock is a master of local, New England ingredients and cooking in the great outdoors. If you want to know about anything from camp stoves, to kayak surfing, or local beer, he’s the man to ask.
Chef Dane is also creating a dinner menu for Kitchensurfing’s Boston Un-Restaurant Week, on Saturday, March 30.
So, with spring finally here (at least according to the calendar), Kitchensurfing asked Dane for some tips on cooking, sourcing and eating in the Northeast this spring:
Kitchensurfing: As a chef of the great outdoors, what does the spring season mean for you and your food?
Dane Tullock: Spring means two things to me: longer days for outdoor recreation and the start of the growing season. As snow melts and the runoff brings water levels up in rivers throughout New England, my thoughts turn to whitewater kayaking and camp cooking next to some of my favorite rivers in the region. The beginning of the spring growing season means that I will soon be able to plant my garden with the vegetables and herbs that I love to use in my recipes.
Spring also marks the emergence of our local farmers markets. Fresh and local ingredients are the key to bringing more flavor to the table and the coming of spring means that those ingredients will once again be available in my own back yard.
What’s the first thing you look for (in the wild, or at the market) when spring arrives?
The debut of fresh, local herbs at my favorite markets (and soon enough from my own garden). I love to create my own spices by dehydrating herbs and vegetables that I have roasted over an open flame. The smokiness that comes from this process cannot be matched by preserved, store-bought ingredients.
What are the New England spring ingredients you can’t get anywhere else? What New England spring ingredients are a well-kept secret?