National Sizzle and Shop Day: Celebrating the Return to Barbecue

While the motivations to fire up the grill are boundless, each one is deeply personal. Perhaps you grill to unwind, with your backyard serving as your sanctuary, your escape, your place of contentment. The flames become your focal point. Or maybe it's a journey back to the past you seek. The nostalgia of backyard barbecues paints your fondest memories. Your grill transforms into a time machine, connecting you to the best moments of your youth. It could be that you're grilling to elevate your game, whether it's in your new abode or as you start a fresh family. Your grill becomes a statement that your journey into adulthood is on fire. And then there's the possibility, just perhaps, that you grill for the pure delight of culinary creation. The sizzle on the grates, the aroma wafting towards the heavens, the savory juices cascading onto the coals. Irrespective of the motivation, we cherish your passion for our cherished pastime.

Call Wood Stove Fireplace Center for great grills and grilling supplies, and let's keep the flame alive together!

GRILLED CHICKEN FAJITA WINGS

INGREDIENTS:

• 2 pounds of chicken wings
• 1 1/2 tablespoons chili powder
• 1 teaspoon sea salt
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• Juice of 2 limes
• 3 tablespoons olive oil, more as needed
• Lime juice to finish the wings

Directions

• 1. Mix all of the ingredients for the marinade into a bowl, except the olive oil. Whisk to mix them together, and slowly stream in the olive oil to create an emulsion. It should be a thick brown sauce, but thin enough to be able to spread over the wings. Add more oil if needed.
• 2. Place the wings in a resealable plastic bag and pour the marinade in. Mix the wings thoroughly to ensure they are coated and place in the fridge for at least 4 hours, up to 12.
• 3. Preheat a grill or smoker for indirect cooking at 350°F. Remove the wings from the fridge and allow them to warm up at room temperature as the grill heats up.
• 4. If using a charcoal grill, add some mesquite wood chunks or chips for an added smoke flavor.
• 5. Place the wings on the grill away from the heat to cook them indirectly. Close the lid and allow them to cook for about 30 minutes undisturbed. Check on the wings and rotate them as needed, making sure they cook evenly. Continue to cook this way for another 15-20 minutes or so until the wings reach 165°F.
• 6. Move the wings over the coals directly to crisp them. Cook and flip the wings until they are about 180-185°F and crispy on the outside. If using a pellet smoker, increase the heat to 400-425°F for this step.
• 7. Remove the wings from the grill and finish with a squeeze of lime. Optionally serve with a side of sour cream and lime juice.

Recipe by Brad Prose
Brad Prose is a professional recipe developer, food writer and culinary photographer. He is the founder and force behind Chiles and Smoke, a website dedicated to inspiring readers to use new flavor combinations, techniques and ingredients when grilling or smoking. His combined passion for fine dining and BBQ shines through his presentations and cooking style.

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