City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Southwestern-style Chicken Wings

July/Aug 2018

From Rockin Ron Shewchuk

You can also do this recipe with bone-in, skin-on chicken thighs. Super easy, and super delish.

2 lbs. chicken wings, tips removed

For the grilling rub (Makes about 1 cup):

4 T. kosher salt

1 t. ground pepper

2 T. ground toasted cumin seeds

1 T. ground oregano

2 T. granulated onion

1 T. granulated garlic

2 T. ancho chile powder

1 t. ground chipotles (if you can’t find this,
substitute cayenne)

1 t. dried parsley

neutral-flavoured oil, like canola or corn oil

Par-boil the chicken wings (see technique above). Drain them, pat dry, and coat with the rub. Drizzle the rubbed wings with some oil, just enough so they look wet and shiny. Preheat your grill for medium-high direct cooking. Toss the wings onto the cooking grate and cook, turning often, until the wings are charred and crispy. Transfer to a platter and serve.

Current Issue Recipes