Category Archives: Barbecue

Grilled Chicken Wings with Hoisin Sauce and Honey

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Here’s a recipe for your grill this 4th of July weekend. I like to bake the wings in the oven first, then put them on the grill for a couple minutes to get that smoky flavor. That way they’re juicy and not over-cooked or burnt, like they usually get when you cook them on the grill only. If you’d like to glaze the wings on the grill, just make an extra batch of marinade in a bowl and brush it on. There won’t be any cross contamination since the wings have already been cooked.

Grilled Chicken Wings with Hoisin Sauce and Honey

Ingredients:

  • 24 wings, fresh or thawed

For Marinade:

  • 3 cloves of garlic, minced
  • 4 Tbsp. Hoisin sauce
  • 3 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 3 Tbsp. honey
  • 1/2 tsp. Five-Spice powder

Check out my other recipe for tips on separating the drumettes and wings.

Directions:

1) Marinate wings for 4-6 hours (preferably overnight) in a large zip-lock bag.

2) Preheat oven to 350 degrees. Place wings on a baking sheet with space between them. Bake for 30-35 minutes, flipping them halfway.

3) When your grill is heated, grill wings 1-2 minutes per side. If you want to brush a glaze with the marinade, do it before flipping over. Since they don’t take long to grill because they’re already cooked, grill a few at a time so they don’t have time to burn and to reduce flare-ups from grease.  Set wings on a plate and serve.

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Marinate wings for 4-6 hours (preferably overnight) in a large zip-lock bag.

Sorry no picture of a zip-lock bag, but you get the idea.

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Preheat oven to 350 degrees. Place wings on a baking sheet with space between them. Bake for 30-35 minutes, flipping them halfway.

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When your grill is heated, grill wings 1-2 minutes per side. If you want to brush a glaze with the marinade, do it before flipping over. Since they don’t take long to grill because they’re already cooked, grill a few at a time so they don’t have time to burn and to reduce flare-ups from grease.

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Set wings on a plate and serve.

Have a great 4th of July weekend everyone!

Dry Rub Oven Baked Pork Ribs

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I’ve been saving these bad boys in my freezer for the past couple months, waiting for the right moment to savor them. The time is now, since I’m needing to clear out my freezer for all my homemade freezer meals I’ll be concocting, for when the baby arrives and I won’t be able to spend time cooking meals, let alone brush my teeth.

As Chris was smacking his lips together enjoying every juicy meaty rib, I told him to enjoy it while it lasts, since we’ll probably be dining on Kraft Mac n Cheese with cut up hot dogs and frozen peas in the next few years.

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I combined and adapted a couple different recipes together, since I couldn’t find exactly what I wanted in a rib recipe that I could make in my oven, without a smoker or grill. These were surprisingly smoky and flavorful and you wouldn’t believe that your oven could create these ribs. I know that good BBQ joints take pride in the fact that they use wood chips, smoking their ribs for endless hours and use special secret rubs and sauces that you could never recreate at home.  But just try making these at home yourself and tell me this isn’t better than most ribs you’ve had at restaurants.

The price isn’t bad either. I bought this rack on sale for $4.50 at the grocery store. That surely beats the $18.99+ we would’ve spent out at a restaurant.

Dry Rub Oven Baked Pork Ribs (12 ribs)

Dry Rub Ingredients:

  • 2 Tbsp paprika
  • 1 tsp. fresh ground black pepper
  • 1 Tbsp brown sugar
  • 1 tsp. salt*
  • 1/2 tsp. celery seed
  • 2 tsp. Cajun seasoning (I used Salamida’s Cajun Blend)
  • 2 cloves minced garlic
  • 1/2 tsp. dry mustard (I used Dynasty Chinese Mustard)
  • 1/2 tsp. cumin

*If your Cajun seasoning has salt, I would omit using the extra salt listed in the ingredients.

Other Ingredients:

  • 1 rack pork ribs (12 ribs)
  • 1 Tbsp honey

Directions:

1) Mix dry rub ingredients together in a bowl. Message rub into the ribs, cover and refrigerate for 6 hours, or overnight.

2) Preheat oven to 200 degrees. Cut rack in half and seal each half in aluminum foil, meaty side down, and make sure the seal is facing upward so the juices don’t leak out. Place rib packets on a rack (I used a cookie rack) on top of a baking sheet.  Bake for 4 hours.

3) Take ribs out, and carefully pour the juices from the aluminum packets into a saucepan. Discard the foil and place the ribs on the cookie rack, meaty side up. Preheat the oven to broil on high. Reduce the sauce on high until it becomes syrupy, add 1 Tbsp. honey. Brush this sauce on top of the ribs and broil in oven for 2-4 minutes (watch carefully!) until sauce is caramelized and bubbling. Take out of oven immediately and serve.

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Mix dry rub ingredients together in a bowl.

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Massage rub into the ribs, cover and refrigerate for 6 hours, or overnight.

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Preheat oven to 200 degrees. Cut rack in half and seal each half in aluminum foil, meaty side down, and make sure the seal is facing upward so the juices don’t leak out. Place rib packets on a rack (I used a cookie rack) on top of a baking sheet.  Bake for 4 hours.

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Take ribs out, and carefully pour the juices from the aluminum packets into a saucepan. Discard the foil and place the ribs on the cookie rack, meaty side up.

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Preheat the oven to broil on high. Reduce the sauce on high heat  until it becomes syrupy, then add 1 Tbsp. honey.

If you don’t have honey, brown sugar is a good substitute too.

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Brush this sauce on top of the ribs and broil in oven for 2-4 minutes (watch carefully!) until sauce is caramelized and bubbling.

You will want to watch the ribs carefully when they broil. It only takes a short time for them to start burning. I usually leave the oven door slightly ajar so I can be prepared to take them out as fast as possible.

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I served mine with a Korean potato salad (with carrots, potatoes and apples, mmmm) and a side salad with lemon & olive oil dressing.

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