My “go-to” dish?

One of the things that I truly love about cooking is trying new dishes.  Long ago I developed a “no fear” attitude about cooking because I was always working from a recipe.  Do what it said, and take a bow.  Even though the standing joke is that men never read or follow instructions and directions, when it comes to recipes I toe the line until I’m very comfortable with the process.  Many times, though, you just don’t have the time to get a bunch of ingredients together for something new.  At times like this, it’s great to have a few “go-to” dishes that you can put together in next to no time.

One of my best, easiest and most delicious “go-to” recipes is for chicken wings.  Since football season is rapidly approaching, this is one you will use time and time again.  This came about because I am not a big fan of fried Buffalo-style wings.  Don’t get me wrong; I love a great piece of fried chicken because I love that flavorful, crunchy skin.  Once you “Buffalo-ize” a wing, however, that flavor and crunch are gone.  Once again, the grill and DennyMike’s came to the rescue.

When you fry chicken wings, it makes all the sense in the world to completely separate the wings.  When using the grill, don’t make yourself crazy-just cut off the nubbins, and leave the rest intact.  This past weekend, I needed to serve appetizers to about a dozen people at a last minute cookout.  Using two grocery store family packs (about 24 whole wings), after trimming, I tossed the wings in about 6 ounces of Frank’s Red Hot Wing Sauce.  I love Frank’s because the vinegar adds just the right bite, acts as a great marinade and doesn’t tend to burn on the grill.  Next, I add about 1/3 cup of DennyMike’s Chick Magnet and mix thoroughly.  Put the wings in a large zip seal bag, and let them sit in the fridge for about an hour.  About 30 minutes before cooking, remove from the fridge and let the wings come to room temp.  Using either gas or charcoal, I cook the wings over a 400-degree fire for about 20 minutes.  When done, you can toss in another 6 ounces of sauce or simply enjoy as is.  Last weekend, after the party host tasted one, he decided they were too delicious to change, so we had them without adding the finishing sauce.

I have to be honest; I never get tired of having people tell me how much they love something I cooked.  The wings got raves all around, were gone in mere minutes, and all I really did was be smart enough to use three superior products: fresh chicken, Frank’s Red Hot Wing Sauce, and DennyMike’s all-natural, gluten-free Chick Magnet.  Clearly, I’m a genius!

by DennyMikes