Guys American Kitchen & Bar - 222 West 44th Street
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GUYS AMERICAN KITCHEN AND BAR CHICKEN WINGS
Recipe courtesy Guy Fieri
Yield: serves 4-6
10 pounds chicken wings
Canola oil, for grilling
12 cups water
1/2 cup kosher salt
1/2 cup honey
1 teaspoon red pepper flakes
2 tablespoons granulated garlic
1 tablespoon paprika,
2 teaspoons ground cumin
1 tablespoon granulated garlic
2 tablespoons Italian seasoning
1 ½ teaspoons ground sea salt
1 ½ teaspoons fresh cracked black pepper
Begin by brining the chicken wings. Separate the wings at the joint and discard the tips. In a large glass bowl (or large re-sealable plastic bag) combine water, salt, honey, pepper flakes, and granulated garlic. Mix well then add wings. Refrigerate for about 1 hour.
Mix together base seasoning ingredients and add to a large plastic bag (you can work with 2 bags to make it easier if there is a large amount of wings). Drain wings and add them to the bag with seasoning. Shake around so the wings get coated evenly.
Heat a cast iron grill (or outdoor grill) so you have two different heat zones - one hot for searing and one medium for cooking through. Rub grill with canola oil. Add wings to the hot zone and grill for 3-4 minutes per side so they are browned all over. When browned move to the cooler area of the grill to cook through (wings should reach an internal temperature of 165 degrees F).
When wings are done, divide them evenly and toss one half with buffalo hot sauce and the other half with firecracker sauce. Serve together on a large platter with bleu-sabi dipping sauce
2 tablespoons chili-garlic sauce
1/2 cup sweet soy sauce
3 tablespoons Sriracha
¾ cup honey
¼ cup apple cider vinegar
¼ cup minced ginger
1 teaspoon toasted sesame seeds
1 tablespoon minced green onions
Combine chili-garlic, soy, sweet soy, Sriracha, honey, vinegar and ginger together. Mix well then baste wings while on grill so sauce sticks to wings and glazes them.
GARLIC BUTTA BUFFALO SAUCE:
2 tablespoons olive oil
1 tablespoon minced garlic
1 jalapeno, minced
2 tablespoons reserved spice mixture, from above
1 (12-ounce) bottle hot pepper sauce (recommended: Crystal hot sauce)
4 tablespoons butter
1 tablespoon white vinegar
1 tablespoon lime juice
In a medium saucepan over medium-high heat, add the olive oil, garlic and jalapeno. Saute for 1 minute, stirring constantly. Add the reserved 2 tablespoons of the spice mixture and 12 ounces of hot sauce. Bring to a simmer, add the butter, vinegar and lime juice. Hold warm until ready to serve.
When ready to serve, add the wings to a large serving bowl, pour in the sauce and toss.
1 cup blue cheese dressing
2 tablespoons wasabi powder
2 ounces crumbled blue cheese
Mix ingredients together and refrigerate until ready to serve
PIMENTO CHEESE STUFFED JALAPENOS
Yield: 12 jalapenos
Time: 45 minutes
1½ links chorizo sausage, casings removed
2 small ears of corn, shucked
Freshly ground black pepper
6 medium jalapeno peppers, halved lengthwise, seeds and rib removed
2 ounces cream cheese, softened
1 tablespoon mayonnaise
½ cup shredded sharp cheddar cheese
¾ cup shredded pepper jack cheese
1 (4-ounce) jar diced pimento peppers, drained
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ cup thinly sliced green onion
Canola oil, as needed
Preheat oven to 350 degrees F.
In a large saucepan over medium-high heat, crumble the chorizo sausage into small pieces. Brown the meat for 8 to 10 minutes while continuing to break up the pieces with the back of a wooden spoon. Using a slotted spoon, transfer the chorizo to a paper towel lined plate to drain. Pour the remaining oil from the saucepan into a small bowl and reserve for later. When cool, chop the chorizo into small pieces.
In the same saucepan, using a teaspoon of the reserved chorizo oil, plus a teaspoon of canola oil, sauté the corn kernels until slightly charred, about 10 minutes. Season with salt and pepper and set aside to cool.
In a cast iron skillet or griddle, heat 1 tablespoon canola oil over medium-high heat. Add the peppers, cut side down, and cook until flesh is marked and slightly softened, about 3-4 minutes.
Meanwhile, in a medium bowl, combine the cream cheese, mayonnaise, diced pimentos, cheddar cheese, ½ cup of the pepper jack cheese, garlic powder, smoked paprika, ½ teaspoon salt, and ½ teaspoon pepper. Add the corn and stir to combine.
Remove the peppers from the heat and spoon approximately 1 tablespoon of the cheese mixture into each pepper half. Using the remaining pepper jack, sprinkle each with extra cheese on top. Place the skillet into the oven and bake until peppers are tender and the cheese has melted, about 12 minutes. For the last 30-60 seconds, broil on high to brown the tops of each.
Remove from oven, drizzle approximately ½ teaspoon of leftover chorizo oil over each pepper, sprinkle liberally with finely chopped chorizo and a few sliced green onions.