Smoked Chicken Wings

Smoked Chicken Wings are an alternative to the traditional fried approach to preparing wings. My Poultry Rub gives the wings a little extra zip.

Smoked Chicken Wings
(Mark Kelly, 2017)

1 dozen large chicken wings
1 cup Chicken Rub (see recipe below)
1 cup Frank’s Red Hot Buffalo Wing Sauce
Blue Cheese Dressing for dipping

Poultry Rub
(Mark Kelly, 2017)

1/2 cup granulated sugar
2 Tbsp Kosher salt
2 Tbsp onion powder
2 Tbsp garlic powder
4 Tbsp paprika
1 Tbsp chili powder
1 Tbsp lemon pepper
1 Tbsp dried sage
1 tsp dried basil
1 tsp dried rosemary, finely crushed
ΒΌ tsp cayenne pepper

In a large bowl toss the wings in the Poultry Rub to generously coat them.

Smoke with a combination of apple and hickory wood at low temperature (180F) for one hour. Increase temperature to 225F and smoke for an additional 2 hours.

As the wings cool a bit place them in a large bowl and toss them with the Frank’s Red Hot Buffalo Wings Sauce and serve with a good blue cheese dressing for dipping.

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Easy Crab and Corn Chowder

Easy Crab and Corn Chowder is quick soup that is tasty and reasonably healthy. One of the great cooking hacks in this post is the method for cooking the sweet corn. You will never boil sweet corn again.

Easy Crab and Corn Chowder
(Adapted from recipe of Robin Miller, Food Network, 2017)

Serves 4

3 pre-made crab cakes (Fresh Market is our preference)
6 ears sweet corn in their husks
3 bay leaves
5 cups fat-free, reduced sodium chicken broth (warmed to a simmer)
1 cup 2% milk
Crystal Hot Sauce to taste
Kosher salt
Freshly ground black pepper
1/4 cup coarsely chopped fresh parsley leaves
1/2 cup crispy bacon lardons

Working in batches of three, cook the sweet corn by microwaving for 4 minutes. Repeat. Set the corn aside to cool before husking. When cool enough pull the husks and any remaining silk – there shouldn’t be much with this method – from the ears. Cut the kernels off of the ears and set aside.

While the broth warms, place the crab cakes in a small Dutch oven and gently break them apart. Add the corn, bay leaves, several dashes of hot sauce, and season with salt and pepper. Add the broth and bring the soup to a gentle boil, about 5 minutes. Add the milk and simmer for another 2 minutes.

To serve, ladle the chowder into large shallow serving bowls and garnish with parsley and bacon.

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