In a large bowl, whisk together the marinade ingredients.
Add the chicken and marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
Preheat grill to medium-high heat.
While the grill is heating, prepare the orange glaze: In a small saucepan, combine all glaze ingredients and whisk over medium heat until smooth and slightly thickened.
Remove chicken from marinade and grill for 6-8 minutes per side, or until cooked through.
Brush the orange glaze over the chicken during the last few minutes of grilling.
Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:Serve with grilled vegetables, rice, or a fresh salad. Garnish with sesame seeds and chopped green onions.Wine Advice:A crisp Sauvignon Blanc or a fruity Pinot Grigio complements the citrus flavors.
2lbschicken wingsseparated into drumettes and wingettes
¼cupall-purpose flouror gluten-free blend
2teaspoonsbaking powder
1teaspoonsalt
½teaspoonblack pepper
½teaspooncayenne pepperoptional
½cuphoney
¼cupbuttermelted
2tablespoonsapple cider vinegar
1tablespooncinnamon
½teaspoonground ginger
Instructies
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
In a large mixing bowl, combine flour, baking powder, salt, pepper, and cayenne pepper (if using).
Add chicken wings to the flour mixture and toss to coat.
Arrange wings in a single layer on the prepared baking sheet.
Bake for 40 minutes, flipping halfway through, until golden brown and crispy.
While wings are baking, whisk together honey, melted butter, apple cider vinegar, cinnamon, and ginger in a small bowl.
Once the wings are cooked, transfer them to a clean bowl.
Pour the honey-cinnamon glaze over the wings and toss to coat thoroughly.
Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:Serve with celery and carrot sticks and a side of ranch or blue cheese dressing. For extra crispiness, place cooked wings on a wire rack while tossing with the sauce.Wine Advice:A slightly sweet Riesling or Gewürztraminer complements the sweet and spicy flavors.
Serving Tip:Apply generously to ribs before grilling or smoking. Allow the rub to adhere to the ribs for at least 30 minutes prior to cooking for maximum flavor.Wine Advice:Pair with a robust Merlot or a bold Cabernet Sauvignon to complement the smoky and sweet notes.
Serving Tip:Apply generously to ribs before grilling or smoking. Let the rub sit on the ribs for at least 30 minutes before cooking.Wine Advice:A fruity Merlot or a bold Cabernet Sauvignon pairs well with the smoky and sweet flavors.
½cupdried red chiliessoaked in warm water for 15 minutes
4clovesgarlic
2shallotsroughly chopped
1tablespoongingerminced
2tablespoonsfish sauceor soy sauce for vegan
1tablespoonlime juice
1tablespoonbrown sugaror coconut sugar
2tablespoonsvegetable oil
Instructies
Drain the soaked chilies.
Combine chilies, garlic, shallots, and ginger in a food processor or blender.
Process until a smooth paste forms.
Heat vegetable oil in a medium saucepan over medium heat.
Add the chili paste to the saucepan.
Cook for 5 minutes, stirring constantly.
Add fish sauce (or soy sauce), lime juice, and brown sugar (or coconut sugar).
Cook for another 15 minutes, stirring occasionally, until the paste thickens.
Remove from heat and let cool.
Store in an airtight container in the refrigerator.
Notes / Tips / Wine Advice:
Serving Tip:Use as a base for curries, stir-fries, or marinades. Add a dollop to soups or noodles for extra flavor.Wine Advice:A crisp Riesling or a fruity Gewürztraminer complements the spiciness.
Serving Tip:Coat meat, fish, or vegetables generously with the spice mix before cooking. For blackening, cook over high heat in a cast-iron skillet with butter or oil.Wine Advice:A robust Zinfandel or a spicy Syrah complements the bold flavors of blackened dishes.
Blend watermelon in a blender or food processor until smooth.
Pour blended watermelon into a medium saucepan.
Add remaining ingredients to the saucepan.
Whisk until well combined.
Bring to a simmer over medium heat.
Reduce heat to low and simmer for 35 minutes, or until sauce has thickened.
Stir occasionally.
Season with salt and pepper to taste.
Let cool before using or storing.
Notes / Tips / Wine Advice:
Serving Tip:
Brush onto grilled chicken, pork, or shrimp during the last 15 minutes of cooking. Use as a dipping sauce for grilled vegetables or as a glaze for ribs.
