Category: Entrees

The BEST Buffalo Style Wings

Ingredients:

• 2 lbs of Chicken Wing Segments containing only the first and second segments (Drumettes and Flappers, no wing tips)
• 1/3 cup Frank’s Original Red Hot
• 3 TBSP Light Brown Sugar
• 5 TBSP Melted Butter (use real butter, not margarine)
• 4 splashes Worcestershire Sauce
• 2 TBSP Aluminum Free Baking Powder (I prefer Bob’s Red Mill)
• 2 TBSP Corn Starch
• 1/2 TBSP Coarse Kosher Salt
• 1 tsp Garlic Powder
• 1/2 tsp Finely Ground Black Pepper
• 1/2 tsp Smoked Paprika

Dry Coating:

In a large mixing bowl, combine the Baking Powder, Corn Starch, Salt, Garlic Powder, Black Pepper, and Smoked Paprika and then add the Chicken Wing segments. It is preferrable if the wings are dry. This can be done by patting them dry with paper towels. Toss the wing pieces in the dry mixture until evenly coated.

Place the seasoned wing segments onto a wire rack over a baking pan, such as a cookie sheet. Place the tray of wings in a 450 degree preheated grill (or in a 450 degree, preheated oven). The grill should be set to offsetting heat such as ‘tray in the middle with outside burners’ or some other method of indirect heat. We are baking, not grilling.

Cook for 30 minutes, then turn each wing segment over. Cook for another 25 minutes.

While the wings are baking, mix the Melted Butter and Light Brown Sugar in a large mixing bowl. Once mixed add the Frank’s Original and the Worcestershire Sauce and whisk until combined.

Once the wings are done, place them into the mixing bowl with the sauce just created. Toss them until coated, then place back on the grill rack or in the oven for 5 to 10 minutes.

Remove one final time from the grill or oven and return them to the sauce mixing bowl. Toss again and now they are ready to serve,

Enjoy them with a cold beer and football on the TV.

You can choose to create just one batch or, better yet, create a bulk dry mix to use in multiple batches.

Dry Ingredients for bulk batch (reduce these quantities down to 1/2 teaspoon each if just doing a single batch)

• 3 TBSP Salt
• 3 TBSP Finely Ground Black Pepper
• 3 TBSP Finely Ground White Pepper
• 3 TBSP Paprika
• 3 TBSP Ground Oregano
• 3 TBSP Cumin
• 3 TBSP Garlic Powder
• 3 TBSP Chili Powder

Mix these dry ingredients together and pour into a spice container. I prefer to retain large spice containers purchased at the grocery store such as the 7-9 ounce size spice containers that McCormick sells and re-use them for my custom mixes.

Carne Asada Marinade

• 1 1/2 TBSP pre-mixed dry Carne Asada spice mix (from above)
• 3 to 4 Cloves fresh garlic – Minced
• 1/2 cup White Vinegar
• 1/4 cup Avocado Oil
• 1/4 cup Soy Sauce
• juice of 1 Fresh Lime
• 1/2 TBSP fresh chopped Cilantro (or more if desired)

Mix dry and wet ingredients together well. I prefer using an immersion blender.

The Meat!

I prefer using around 2 lbs. of Beef Skirt Steaks (first choice), or Beef Flank Steaks (second choice), but you can also use a variety of other cuts of beef such as Boneless New York Steaks or Boneless Top Sirloin Steaks with their cap fat removed. You can even get away with cheaper cuts (if there is such a thing these days) such as Round or Chuck.

Place your trimmed Beef Steaks in a shallow pan or into a Zip close bag and pour the prepared Marinade over them. Make sure to get all sides coated. Place in the fridge and let marinate for a couple hours preferably. If you are using a tougher cut of meat, keep it marinading for longer (potentially overnight).

Cooking

I prefer a charcoal grill for this cook but you can certainly use a gas grill as well. Get the grill good and hot. Pull the marinated meat out of the container it has been wallowing in and place it on the hot grill. Turn frequently and get a nice char on the outside. I utilize some of that leftover marinade for basting while cooking. Be careful not to overcook. Ideally you will pull these off at medium rare to medium depending on your preference. Cook times will depend on which cut you started with and how thick. Once pulled, let the meat rest for 15 – 20 minutes before slicing very thin across the grain.

Tacos!

Serve this delicious Carne Asada Taco Meat in your preferred taco shells (I like Street Taco size flour tortillas, my wife prefers Street Taco size white corn tortillas). Top with your favorite taco cheese (Queso Fresco), red taco sauce, and other topping such as Pico De Gallo.

Don’t forget the Margarita