WGN Entertainment Reporter Dean Richards is sharing social distancing comfort food recipes.
Today, Dean shares an easy recipe for Grilled Chicken Wings and Grilled Chocolate Chip Cookies.
GRILLED CHICKEN WINGS
Ingredients:
- 10 whole chicken wings, cut into drumettes and flappers
- Salt, pepper, garlic powder (optional: BBQ chicken rub)
- 1/2 cup to 3/4 cup sauce of choice (BBQ, Buffalo, Teriyaki, Orange)
- Celery sticks
- Ranch or blue cheese dressing
Instructions:
Oil your grill racks and then prepare your grill for direct grilling over medium heat, about 350ºF. Keep one burner off or on low in case some wings are cooked before others.
In a plastic bag shake the wings with the spices.
Put the wings in a single layer on the grill over indirect heat. Cook the wings for about 20-25 minutes.
Start by leaving them on there, lid closed, for a few minutes. Then use big tongs to have look underneath them all. Some tend to get darker faster due to hot spots on the grill. If some are starting to char too much, flip those over. Keep monitoring and flipping as they all darken. If a few pieces seem to be dark before others, shift them to a cooler part of the grill. They’ll keep cooking but not browning.
After about 18 minutes of flipping and moving them around as needed, use an instant read thermometer in the center of a few wings to make sure that they’ve all reached 165ºF. If some aren’t quite there, give them another 5 minutes.
Transfer fully-cooked wings to a bowl and toss with sauce.
Serve with celery sticks and dressing.
SKILLET CHOCOLATE CHIP COOKIE ON THE GRILL
Ingredients:
- Pre-made Chocolate chip cookie dough.
- (or make your own:)
- 1/4 cup butter
- 8 teaspoons granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/4 cup chocolate chips
- 1/4 cup chocolate chunks
- chocolate syrup (optional)
- vanilla ice cream (optional)
Instructions:
For pre-made cookie dough, spray the bottom of a 10-inch iron skillet or aluminum pan with cooking spray. Even press dough into the pan.
(If you are making your own dough, soften butter in a bowl on the kitchen counter for 45-60 minutes. Cream the butter using a wooden spoon or a hand mixer. In a separate bowl, crumble the brown sugar to remove any clumps. Add granulated sugar, pour sugar mixture into the creamed butter, and mix well to fully combine. Add egg yolk to a small bowl, and break the yolk but do not whisk. Add vanilla, and gently stir to combine. Pour egg and vanilla into butter and sugar mixture, and mix well to fully combine. In a medium bowl, add flour, salt, and baking soda, and mix with a fork to combine. Add mixture into the butter mixture in batches. Stir each batch fully to combine before adding the next batch. Use a spatula to scrape the sides of the bowl to make sure everything gets incorporated. Cover the dough with plastic wrap, and put into the fridge to rest for one hour. Remove dough from the fridge and rest at room temperature while grill heats.)
Preheat grill (or oven) to 350°.
Put the skillet (or pan) in preheated grill (or oven), close cover, and let it bake.
Check cookie at 20 minutes. If needed, cook for an additional 2 minutes and remove from heat.
Garnish with chocolate syrup and/or ice cream, or enjoy it gooey and plain.
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September 05, 2020 at 02:14AM
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Dean shares recipe for Grilled Chicken Wings and Grilled Chocolate Chip Cookies - WGN TV Chicago
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Butter Cookies
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