Tag Archives: grill

Sriracha Honey Chicken Wings and Garlic Grilled Broccoli


2014-10-09 20.57.39

In college we used to go to this thing called Two times Tuesdays where you could get 2 for 1 wings. I’d like to formally and publicly apologize to Two times Tuesdays for not respecting the wonderful tradition of bone-in chicken wings. Yes, all, I am a boneless wings person. That is, until I tried these wings.

Oh I’ve had my fair share of chicken wings – but the sweet and tangyness of these combined with the slight grill char were SO ON PAR for an evening that I’d describe as fall clinging on to a past relationship that is summer (i.e. we are ready for fall food, but it’s kind of still hot in Atlanta). I have to say thank you to my friend Mike for teaching me how to make chicken wings and for prepping this whole meal! If you are low on dollars and low on time, I’d highly suggest this meal! The chicken only took around twenty minutes on the grill, and the marinade for the garlic should only take the day to absorb flavors.

So I’m actually talking from the perspective of Mike considering I did very little work here – but I’d love to transfer knowledge over to any of you all who are also first time wings grillers so I’ll share from my perspective.

The chicken did not have any marinade. I didn’t know this about wings! All you really have to do is cook the wings on their own (skin on) and then add the sauce in at the end. WHABAM – deliciousness. For some reason I feel very cartoonish about wings, like they should have some kitschy thought bubble that speaks with Emeril Lagasse’s voice saying “Bam!”

2014-10-09 20.11.42

Anyways, so Mike was kind enough to cut the wing tips off the wings for us before we cooked and had prepped the sauce for the Honey Sriracha Wings. This is literally all we did:

Prepped the grill – make sure to take your time to let it heat up medium/medium high heat. Mike had already prepped the sauce so we just put it on low on a burner to keep the sauce warm. If you hadn’t prepped in advance, make sauce. Add the chicken wings onto the grill, rotating every 2 minutes or so to evenly cook them. After about 20-25 minutes, wings were about done and we tossed them in the sauce and voila! a carnivorous meal. 2014-10-09 20.11.48

This is the recipe for the Neely’s Spenser’s Grilled Broccoli. The great thing about something like this is  you can really use whatever kind of vinegar you have on hand or dry rub. I think Mike has his own dry rub that he likes to use for grilling and had red wine instead of white wine vinegar. All the power to ya to use your fave flavor. I really think the only thing you need to nail here is 1) not overcooking the broccoli and 2) adding garlic.

You want to blanch the broccoli so that it just barely cooks. That way, when you add it to the grill, it won’t take very long to cook but will get a nice smoky grill flavor. So, if you think once you’ve blanched the broccoli it still looks raw – that’s actually a good thing. Mike marinated this for the day I think? and we simply put it on some aluminum foil on the grill about 5 minutes before the chicken were done cooking.

2014-10-09 20.43.32

2014-10-09 20.26.10image

Make this please!! And put your feet up, relax, and drink some Sweetwater 420 like we did to celebrate the fact that it’s a Thursday night and you just grilled chicken wings and managed to complete a long jog with the maniac that is Mike Kerrigan. Woo!2014-10-09 20.58.07

Chimichurri Shrimp



This is my sister’s debut as the official sous chef, FINALLY. She’s a tried and true shrimp lover, so we convinced her sewing shrimp onto skewers was calling her name. I really like that this sauce is both a marinade and leaves a bit of leftover sauce for topping on some grilled veggies or meat a few days later. It’s from the Party Like a Culinista cookbook and is also really pretty.

I’d also like to nix my comment on using the pizza stone on the grill after we sadly lost our pizza stone to the overly hot heat of the grill yesterday. Um, guess there’s a reason it’s only supposed to go in the oven…All the more reason for me to frequent Cook’s Warehouse soon! Since this chimichurri sauce is comprised of cilantro, parsley, lime, and cumin (along with a slew of other ingredients like ginger, cinnamon, garlic, EVOO, sugar), we went with the Mexican theme and paired it with some Spanish rice and delicious veggie mix. Easy peasy: Marinate shrimp for a few hours and throw on the grill on skewers for like 5-6 minutes until JUST pink!


My dad makes a really good Spanish rice with those canned diced tomatoes with jalapenos or chiles, tomato paste, onions, garlic, and chicken broth I think. Then for a quick improvised veggie dish, I sauteed some cauliflower, kale, red beans, and corn with a spice mixture of paprika, cumin, chili powder, garlic powder, S&P. To thicken it up, I also added some tomato paste and chicken broth. Make this marinade this summer for any grilled food or as a pretty topping 🙂

DSCN1351Use your leftover ginger to make a stir-fry later on or some of that peanut sauce from my post a few months ago. It’s also great for making apple-ginger muffins that have a real kick




DSCN1358She’s a skewer pro