Bobby Flay's Chipotle Honey-Glazed Chicken Wings

Ever since my friend Janet made chicken wings for us in the beginning of the summer I have been on a chicken wing kick.  She uses a fabulous barbecue spice and it literally  needs nothing else!  This time I wanted to try something new for a family BBQ. Since we always have some sort of red meat it seems liked the perfect time to try out the new chicken wing recipe.

This recipe came from Bobby Flay's Grill It Cookbook.  It has a little bit of spice but if you don't want too much heat cut down the amount of chipotle chiles.  The recipe states to put the glaze in two bowls and to pour part of it over the cooked chicken at the end.  I just used all of it to baste the chicken.  Whatever was left I tossed.  The original recipe is below and you can decide how you want to do it.  I also didn't cut the tips off the chicken just tucked them under. 



Ingredients:

1 cup honey
2 to 3 tablespoons pureed canned chipotle chiles in adobo
2 tablespoons Dijon mustard
4 tablespoons ancho chile powder
kosher salt and freshly ground black pepper
4 tablespoons canola oil
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons spanish paprika
3 pounds chicken wings
2 tablespoons sesame seeds, toasted
3 green onions, white and green parts, thinly sliced

Directions:

1. Heat the grill to medium-high.

2. Whisk together honey, chipotle puree, 1 tablespoon of the mustard, 1 tablespoon of the ancho powder, 1 teaspoon salt, and 2 tablespoons of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small, the other large.

3. Stir together the remaining 3 tablespoons of ancho powder with the coriander, cumin, and paprika in a small bowl.

4. Rinse the chicken wings under cold water and pat dry with paper towels. Cut the tips off the wings and discard (or freeze and use for making chicken stock). Cut each wing into 2 pieces through the joint.

5. Place the chicken wings in a large bowl, add the spice rub and the remaining 2 tablespoons oil, and toss to coat. Season with salt and pepper and place the wings on the grill in an even layer.  Grill until golden brown and slightly charred, 4 to 5 minutes.  Reduce the heat of the grill to medium, turn the wings over, and close the lid of the grill.  Continue grilling until just cooked through, 15-20 minutes longer, brushing with the small bowl of glaze every few minutes and turning once during the last 10 minutes of cooking.

6. Transfer the wings to the large bowl, brush with the reserved glaze and toss to coat. Transfer to a platter and sprinkle with the sesame seeds and green onions.

Click here for a printable version of this recipe.

Thank you to Salvatore Corso for another beautiful photo! Please check out Salvatore's website to see more of his work. 

Bobby Flay's Chipotle Honey-Glazed Chicken Wings

Ever since my friend Janet made chicken wings for us in the beginning of the summer I have been on a chicken wing kick.  She uses a fabulous barbecue spice and it literally  needs nothing else!  This time I wanted to try something new for a family BBQ. Since we always have some sort of red meat it seems liked the perfect time to try out the new chicken wing recipe.

This recipe came from Bobby Flay's Grill It Cookbook.  It has a little bit of spice but if you don't want too much heat cut down the amount of chipotle chiles.  The recipe states to put the glaze in two bowls and to pour part of it over the cooked chicken at the end.  I just used all of it to baste the chicken.  Whatever was left I tossed.  The original recipe is below and you can decide how you want to do it.  I also didn't cut the tips off the chicken just tucked them under. 



Ingredients:

1 cup honey
2 to 3 tablespoons pureed canned chipotle chiles in adobo
2 tablespoons Dijon mustard
4 tablespoons ancho chile powder
kosher salt and freshly ground black pepper
4 tablespoons canola oil
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons spanish paprika
3 pounds chicken wings
2 tablespoons sesame seeds, toasted
3 green onions, white and green parts, thinly sliced

Directions:

1. Heat the grill to medium-high.

2. Whisk together honey, chipotle puree, 1 tablespoon of the mustard, 1 tablespoon of the ancho powder, 1 teaspoon salt, and 2 tablespoons of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small, the other large.

3. Stir together the remaining 3 tablespoons of ancho powder with the coriander, cumin, and paprika in a small bowl.

4. Rinse the chicken wings under cold water and pat dry with paper towels. Cut the tips off the wings and discard (or freeze and use for making chicken stock). Cut each wing into 2 pieces through the joint.

5. Place the chicken wings in a large bowl, add the spice rub and the remaining 2 tablespoons oil, and toss to coat. Season with salt and pepper and place the wings on the grill in an even layer.  Grill until golden brown and slightly charred, 4 to 5 minutes.  Reduce the heat of the grill to medium, turn the wings over, and close the lid of the grill.  Continue grilling until just cooked through, 15-20 minutes longer, brushing with the small bowl of glaze every few minutes and turning once during the last 10 minutes of cooking.

6. Transfer the wings to the large bowl, brush with the reserved glaze and toss to coat. Transfer to a platter and sprinkle with the sesame seeds and green onions.

Click here for a printable version of this recipe.

Thank you to Salvatore Corso for another beautiful photo! Please check out Salvatore's website to see more of his work. 

Bobby Flay's Grilled Potato Salad

I'm not a huge fan of potato salad or pasta salad with a lot of mayonaise. I usually make my potato salad with oil and vinegar which you can see here but this time I wanted to try something different. Everything seems to make it's way onto the grill these days and I wanted to see what the hype was about. I found this recipe in Bobby Flay's grilling cookbook but you can also find it here on the food network. I made some changes to suit our tastes and the end result was a huge hit. I hope you give this one a try and feel free to change things up if you like and don't be afraid if you don't have every ingredient a recipe calls for. Often enough there are great substitutions sitting in your pantry or fridge. Here's what I did or I should say what WE did. Steve did the grilling! Thanks honey!


French Style Grilled Potato Salad

Adapted from Bobby Flay

Ingredients

2 1/2 pounds small new potatoes (red and yellow), scrubbed
1/2 cup olive oil, divided
Salt
Freshly ground black pepper
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 small red onion, halved and thinly sliced
1/4 cup coarsely chopped fresh parsley

Directions

Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, about 8 minutes. Drain potatoes and let cool and slice into 1/4 inch slices.

Heat the grill to medium.

Brush the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 4 minutes longer.

While the potatoes are grilling, whisk together the vinegar, mustard, and 1/4 cup oil in a large bowl, add the red onion and parsley and stir to combine.

Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine. Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. If it seems a little dry add a little more oil.

Bobby Flay's Grilled Potato Salad

I'm not a huge fan of potato salad or pasta salad with a lot of mayonaise. I usually make my potato salad with oil and vinegar which you can see here but this time I wanted to try something different. Everything seems to make it's way onto the grill these days and I wanted to see what the hype was about. I found this recipe in Bobby Flay's grilling cookbook but you can also find it here on the food network. I made some changes to suit our tastes and the end result was a huge hit. I hope you give this one a try and feel free to change things up if you like and don't be afraid if you don't have every ingredient a recipe calls for. Often enough there are great substitutions sitting in your pantry or fridge. Here's what I did or I should say what WE did. Steve did the grilling! Thanks honey!


French Style Grilled Potato Salad

Adapted from Bobby Flay

Ingredients

2 1/2 pounds small new potatoes (red and yellow), scrubbed
1/2 cup olive oil, divided
Salt
Freshly ground black pepper
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 small red onion, halved and thinly sliced
1/4 cup coarsely chopped fresh parsley

Directions

Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, about 8 minutes. Drain potatoes and let cool and slice into 1/4 inch slices.

Heat the grill to medium.

Brush the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 4 minutes longer.

While the potatoes are grilling, whisk together the vinegar, mustard, and 1/4 cup oil in a large bowl, add the red onion and parsley and stir to combine.

Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine. Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. If it seems a little dry add a little more oil.