Fall is my absolute favorite (proclaiming that on repeat, because I mean it). There’s a slight crisp in the air and the overall mood is… cheerful. Football season has arrived, the holidays are near and it’s finally sweater weather.
Perhaps I’m a big fan of this time of year because it reminds me of our younger years spent in San Francisco.
Every day in the city was around 65 degrees, so my permanent wardrobe was boots, leggings and a cute cardigan or jacket. In my opinion – most comfortable outfit, ever.
Speaking of our younger years, I met my husband when I was 19. His sister was in high school and we often hung out with her and her boyfriend, Jordan.
Little did I know- almost 15 years later – he would become my brother-in-law (they got married last September in Mendocino).
We both love to cook and be in the kitchen… so Jordan and I always have something to talk about in regards to food. He’s a beer and wine rep and I’m a food writer, so it was only a matter of time before I published one of his recipes on my blog.
Jordan’s Grilled Chicken Wings have become a Sunday staple at our house.
Since our California days, we have all migrated to North Carolina. Even though we are on the opposite site of the country, our little group still supports the San Francisco 49ers by watching their games on Sunday afternoons. These wings are easy to prepare and keep us fueled to cheer on our team. Go ahead and try these crispy drumlets next weekend, I know you’ll love them.
- 3 lbs. Chicken Wings
- 1 cup Frank's RedHot Sauce
- 1 Tbsp. Unsalted Butter
- ½ Fresh Jalapeño, chopped
- ½ tsp. Fresh Cracked Black Pepper
- 2-3 Fresh Jalapeño Peppers, chopped
- 1 bunch Fresh Green Onions, sliced
- 1 tsp. Red Pepper Flakes
- Celery & Carrots
- Blue Cheese Dressing
- Place all sauce ingredients in a small pot over medium-low heat, stirring occasionally. Continue to simmer on the stove until you're finished with the remainder of the recipe.
- Preheat grill to 300F. Once preheated, place wings directly on grates and cook for 20 - 25 minutes. Turn wings every 3-5 minutes so they crisp-up evenly.
- Place wings in a large bowl and mix with warm wing sauce. Pour onto a serving platter and top with jalapeños, green onions and red pepper flakes. Serve with carrots, celery and blue cheese dressing, if desired.
NOTES:
- Depending on how spicy you want your wing sauce, add more or less butter. Less butter = more spicy.
- For his traditional recipe, we do not season the wings prior to grilling. However, you can sprinkle them with salt and pepper prior to cooking (if desired).
- Want some extra oomph to the sauce? Add 1 minced garlic clove, 1/2 tsp. onion powder and 1/2 tsp. chili powder while simmering.
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