Our kitchen is currently under construction again. This week, we’re having new lighting, lots of drywall work, tile, and the cabinets are being refinished. So instead of cooking inside, we’ve moved to the outside kitchen. I go in and sneak under the sheets of plastic sheeting and gather a few ingredients and tools and head to the back porch to make dinner. Last night I thawed some wings and we had these grilled wings along with a simple spring salad.
Eating outside these past few days has been really enlightening. We’r’e not the type of family who eats at the dinner table and talks about the events of the day. We’ve always been one the kind of family that eats on the floor in front of the television. Bad, I know. Moving outside and eating at our little table on the porch has been so nice. There’s no television, no games or toys and no phone or tablet to pick up and check. The only annoyance is an incredibly hungry and overweight chocolate lab sitting beside the table with sad eyes wishing he could have people food too.
I can’t wait to share more kitchen photos with you soon. We’ve picked out just about everything, so now it’s just a matter of putting it all together and getting it done.
This is my go-to way to season chicken wings. We eat them as is, or dipped in buffalo wing sauce and ranch, or just ranch, or BBQ sauce. They’re so good.
Yield: Serves 6
2 dozen chicken wings, sectioned, wing tips removed
1 tablespoon smoked paprika
1/2 teaspoon chipotle chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
Preheat grill to 350°. Add wings and all seasonings to a large bowl. Mix well to combine so that wings are covered evenly in spices.
Grill wings at 350°- 375° for approximately 30 minutes, or until deep golden brown and crisp.