The Game Day Wings You Will Be Eating All Season

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Ahh My favorite time of year is fast approaching.  Fall warms my heart for many reasons. First, there is pumpkin spiced everything. Pumpkin spiced lattes (yes I am one of those and I am proud of it) last year we literally bought out all 23 pumpkin spiced coffee creamers at our local neighborhood market and we used every bit of it. Alright, that enough about pumpkin….. kidding! you can never have too much pumpkin. I love pumpkin pies, pumpkin cream cheese rolls, roasted pumpkin seeds.

Alright, that is enough about pumpkin….. kidding! you can never have too much pumpkin. I love pumpkin pies, pumpkin cream cheese rolls, roasted pumpkin seeds. Ahh I love it all.

Okay. Pumpkin rant over.

Fall brings the holidays around, people are in a more giving spirit, my house fills with apple spiced potpourri and best of all, its FOOTBALL season.

Football season takes me back to my childhood. We always had a big Sunday dinner full of all the southern classics or it was BBQ.

Ribs, Burgers, potato salad, mac and cheese, baked beans and of course wings.

This wing recipe will forever a football Sunday staple. You will catch me enjoying these sticky honey chipotle garlic wing all year. Especially, when the Dallas Cowboys take the super bowl. Everyone knows this is our year!

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Smoked Honey Garlic Chipotle Wings
Prep Time
4 hr
Cook Time
1 hrs
Total Time
5 hr
 

Add these sticky smoked honey garlic chipotle wing to your game day table.

Course: Appetizer
Cuisine: American
Author: Ariana Lawrence
Ingredients
  • 4 lbs chicken wings
  • 2 cups BBQ sauce I use sweet baby rays BBQ sauce
  • 1/4 cup raw honey
  • 2 tbsp minced garlic
  • 2 whole chipotle peppers
  • 1/2 cup kosher salt
  • 2 tbsp chitpotle powder
Instructions
Brine your wings
  1. In a large bowl, fill it half way with water. add kosher salt. stir water and then add wings. Add more water if necessary so that the wings are fully submerged in water. This will draw the blood from the wing and allow for a juicy tender wing.


  2. Cover and refrigerate wings for 4 hours.

Prepare your grill
  1. Proceed to light grill as you normally would. Charcoal burns for about 30 minutes before proceeding to the next step. 

    I prefer to add a bit of mesquite wood to my smoker.


BBQ Sauce
  1. In a blender, add bbq sauce, honey, garlic, chipotle peppers, chipotle powder, and blend. 

  2. Add bbq sauce into a small pot and simmer on low heat for 20 minutes.

  3. Remove from heat and set aside.

Smoking the wings
  1. Remove wings from the refrigerator.  Remove wings from brine and discard the brine.

  2. Once your grill is smoking at about 200 degrees, add wings to grill about 1 inch apart. Be sure your flame is low so that you do not burn your wings. 

  3. Close your grill and allow to smoke for 30 minutes. 

  4. Open your grill and brush barbeque sauce on all sides of each wing.  close grill and smoke for another 15 minutes. Repeat this step for the remainder 15 minutes. 

  5. Remove wings from heat. 

  6. Serve wings with your favorite dipping sauce, eat, and watch the game! 

Get Ready to Lick Your Fingers, It’s that good!

Posted on Leave a commentPosted in All, BBQ, Vegetarian

So as I get deeper into following a mostly plant-based diet,  I am challenged on a daily basis to come up with fun flavorful veggie meals.

This recipe was inspired by a beer can cabbage recipe that I saw on Epicurious that you can see here.

I am not huge on beer with my veggies but it definitely got my creative juices flowing.

It’s hot, it’s finally July, and BBQ is always on my mind.

As a Texas native, bbq is running through my blood. I was also very fortunate in that I grew up as a military brat and was given the opportunity to taste BBQ from many different places. Texas, Japan, and North Carolina have held a special place in my Brisket, Shredded pork-loving heart.

BBQ is a labor of love that should not be taken lightly.

Public Service Announcement: Using a gas grill to make cute little grill marks and coating your food in a sauce is not BBQ! That is called grilling and should not be used interchangeably…California.

It’s disrespectful.

Anyways, Rant Over.

My brother who is 19 and staying with us before he goes off to music school is constantly cracking jokes about my obsessive use of quinoa.

Let him tell it and he swears my very existence is made up of quinoa, water, and Kale. That is the California in me.

I love quinoa. I will put quinoa in soups, salads, pasta, burgers, tacos you name it. If I could BBQ quinoa, I would. Perhaps I’ll get creative one day.

I’m Kidding, Maybe. 

Though I did manage to sneak quinoa in this recipe with the bun. 

 

The access to the high quality of produce I have in Northern California is one I will never take for granted.

I live for the summer farmers markets that pop up everywhere as soon as June rolls around. You can find a farmers market or produce stand in practically any direction.

A local favorite is Larry’s Produce in Fairfield, CA. Every year I join the chaotic crowds to see what culinary treasures I can find

Picking apricots at Larry’s Produce at the break of the season.

 

This year peaches and apricots have been on my radar. I have so many plans for them.

When I was writing this recipe. I had several peaches were starting to mush. The peaches were not fruit salad quality but they were perfect for a sauce. This peach BBQ sauce has no limits.  

The BBQ sauce is tangy, spicy, sweet, and everything nice. 

The smokiness and char from the cabbage gives the sauce that added depth of rich flavor that just makes your mouth water and crave more. 

I ate this for two days straight and when I ran out of buns… I put the cabbage on my… yup you guessed it QUINOA!.

I can not tell you how good it was. Even the two carnivores in my house devoured 2 in one sitting. 

Did I mention how cheap cabbage is compared to a pork roast?

No need to say more! 

Dig in and let me know how it goes!

 

 

 

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The Best Peach BBQ Chopped Veggie Sandwich
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 
The most delicious chopped veggie BBQ Sandwich that your taste buds will thank you for. Get ready to lick your fingers because its that good!
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Ariana Lawrence
Ingredients
  • 1 red cabbage
  • 2 1/2 cups BBQ sauce I recommend a spicy BBQ sauce if you are not afraid of a little heat
  • 1/2 cup apple cider vinegar
  • 1 yellow onion diced
  • 2 peaches diced
  • 1 jalapeno diced
  • 4 tbsp brown sugar
  • 4 tbsp honey Sub: maple syrup or date syrup for a vegan option
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • salt
  • olive oil
  • Burger Buns
  • Charcoal Grill
  • Lettuce
  • Tomatoes
Instructions
  1. Take the necessary steps to get your charcoal grill going. (I recommend maintaining the heat around 225 degrees)
  2. Remove the core from your cabbage.
  3. Place the cabbage on the grill with the core side down. Using 1/2 cup of the BBQ sauce, coat your cabbage and close the grill.
  4. Cook cabbage for 30 minutes. Remove cabbage from grill. split the cabbage in half and place back on the grill on the uncharred sides.
  5. Begin making your sauce using a large non-stick pot on medium heat.
  6. Drizzle a little olive oil and add onion, peaches, and jalapenos. Cook 3-4 minutes or until onions become translucent.
  7. Begin adding the BBQ sauce, apple cider vinegar, brown sugar, honey, paprika, black pepper, and salt to the pot.
  8. Cover pot, reduce heat and simmer for about 30 minutes.
  9. Remove cabbage from the grill.
  10. Chop cabbage into thin strips and add cabbage to the sauce. simmer for about 10 minutes.
  11. Serve cabbage on buns with your favorite toppings and dig in!