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“Goal Line Stand” Hot Wings

2 pounds chicken wings

Marinade
1 12oz. beer
Juice of 2 limes
1/4 cup Cholula® Hot Sauce
1 tablespoon chili powder
2 tablespoon freshly chopped cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper
Glaze
1 cup honey
1/4 cup Cholula® Hot Sauce
2 tablespoon freshly chopped cilantro

1. Rinse chicken wings with cold water. Using a sharp knife or kitchen shears, cut the drumettes from the wing tip. Place all pieces in a resealable plastic gallon bag.

2. In a bowl, combine the Marinade ingredients and pour over chicken pieces. Seal the bag and refrigerate for a minimum of three hours (overnight is best).

3. In a plastic container, combine the Glaze ingredients and refrigerate for use.

4. Preheat the barbecue grill to medium heat and place on the chicken wing pieces. Discard the bag with the marinade.

5. Brush the chicken with glaze and flip the chicken and glaze other side. Repeat until the chicken is completely cooked. Remove from the grill and serve. Makes four to six servings.

Food and Drink
“Flat Pass” Roasted Salsa

1 red chili pepper
4 tomatillos or green tomatoes
1 sweet red pepper
1 green pepper
1 yellow pepper
1 jalapeno pepper
6 cloves chopped garlic
1/2 cup diced onion
Juice of 1 lemon
1 teaspoon Cholula® Hot Sauce
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon white pepper

1. Stem and seed the red chili pepper, red, green, yellow pepper and jalapeno.

2. Preheat the barbecue grill to high heat. Place on the red chili pepper, red, green, yellow pepper, jalapeno and tomatillos and roast until the skin is blackened. Remove from the grill and let cool.

3. When all the roasted veggies are cool, remove the stem from the tomatillos.

4. Place all the ingredients into a blender and chop until fine, but not liquefied.

5. Chill and enjoy with warm, salted tortilla chips. Makes three cups of salsa.

TAILGATE TIP: Prepare the salsa at least three hours in advance of your event so the flavors will blend and the salsa can chill. If you plan to enjoy this away from home, we recommend that you prepare it completely athome and transport the salsa in a sealed container in a cooler with sufficient ice or ice packs.

-DW | Food and Drink

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