Chicken Wing Fajitas

 

Who doesn't love chicken fajitas? No one I know. But have you ever taken the time to think about chicken meat? I have. I firmly believe the best chicken pieces are the wings and drummies. So let me give you the rationale behind this opinion.

First, I think chicken skin is the very tastiest part of the chicken. Nothing compares to taking a big bite of that  delectable, crispy skin. But when it comes to the big, meaty parts of the chicken, the skin to meat ratio is not in your favor. Not true with wings, for every bite contains a delicious portion of the crispy skin.

Second, the wings and drummies are all dark meat, which means the meat stays nice and moist. So once again, you are getting crispy skin AND moist, dark meat in every bite.

Finally, the meat in chicken wings and drummies are all next to bones. Meat cooked next to the bone is always much more flavorful.....hence the saying "The closer the bone, the sweeter the meat".

So that completes my case for using chicken wings. Crispy skin in every bite. Moist dark meat in every bite. And meat that borrows the flavor of the bone in every bite.

How do you partake in this epicurean delight? You simply cook the wings with your favorite fajita seasoning. My favorite is Obie Cue's Fajita Fabulosa (available at Amazon). You can cook the wings however you prefer. Use a grill, smoker, oven or air fryer. I prefer air frying, as it only takes 20 minutes to get that golden, crisp skin.  Then strip the meat from the bones and serve. If you have BBQ gloves, you can strip the meat while it is still hot. Otherwise, let the wings cool to room temperature, strip the meat.....and then reheat before serving. This grogs4blogs recipe serves 4 to 6 people.

INGREDIENTS

5 pounds chicken wings and drummies

Spray oil (olive, canola or avocado oil)

Fajita Fabulosa seasoning

Flour tortillas

Your favorite fajita fixings

DIRECTIONS

1. Remove chicken wings from packaging and pat dry with paper towels.
2. Arrange wings in bottom of air fryer in a single layer. Do not crowd...there should be space between every wing. Cook in batches if your air fryer is not big enough.
3. Spray oil on the wings and then season with fajita seasoning. Then flip the wings, spraying oil and more fajita seasoning on the other side.
4. Set air fryer to 400º and air fry wings for 10 minutes. When done, flip wings over and then cook for another 10 minutes.
5. Remove wings from air fryer and let them rest for 5 minutes (they will continue to cook from carryover heat).
6. Use BBQ gloves to strip meat from bones and place meat in serving bowl. Alternatively, you can let them cool to room temperature and then strip meat by hand...reheating before serving.
7. Serve the wing meat in a bowl with flour tortillas and your favorite fajita fixings (e.g., salsa, cheese, lettuce, cilantro, jalapeños, sour cream, guacamole, lime slices,  hot sauce, etc.).

Pairing: Pacifico Mexican Cervesa

Grilled Ribeye with Roasted Garlic Butter

 

It's spring.....and time to head outside for some grilling. I own 3 different types of grills....an electric, a pellet and a charcoal. They all serve a special purpose, but charcoal is my first choice for outdoor cooking.

Charcoal cooking is my favorite because of its unmatched ability to enhance flavor through high heat and natural smoke, while also offering a rewarding, hands-on experience. A major reason food tastes better on charcoal is that meat drippings fall onto the white-hot coals and instantly vaporize. This creates aromatic smoke that rises back up and infuses the food with a savory, "bacony" flavor profile.

Charcoal burns significantly hotter than gas, often reaching temperatures over 700°F. This high heat triggers the Maillard reaction more effectively, creating a thick, caramelized crust (the "sear") while keeping the inside tender and juicy. Unlike gas or electric, charcoal naturally releases aromatic compounds like guaiacol, which provides that classic woody, smoky depth that many enthusiasts find essential to true BBQ.

There is no such thing as a bad outdoor grill. We all have our reasons for choosing the grills we prefer to use...and hats off to you for your favorite. The one thing that we can all agree on is that food cooked on a grill beats a stove any day of the week!

INGREDIENTS

For the Garlic Butter

1 head garlic

1 tablespoon olive oil

4 tablespoons salted butter, softened

1 teaspoon cracked black pepper

1 teaspoon Worcestershire sauce

For the Steaks

2 bone-in ribeyes, 16 ounces each, 1-1/2" thick

Kosher salt and cracked black pepper

DIRECTIONS

1. Make the Garlic Butter. Preheat oven to 400º. Cut ¼ inch off of the top of the head of garlic and remove exterior paper. Drizzle with olive oil and wrap with aluminum foil. Place the garlic in the oven and roast for 60 minutes. Remove the roasted garlic from the oven and carefully unwrap. Use a clean towel to squeeze the garlic bulbs into a bowl. Smash the garlic bulbs with the backside of a fork to form a paste. Stir in the butter, pepper and Worcestershire sauce. Set the butter aside.
2. Grill the Steaks. Prepare your grill for a 2-zone fire (direct and indirect heat). Season steaks generously with salt and pepper. When grill is hot, place steaks over coals and cook for 4 minutes with grill closed. Flip steaks and cook for 4 more minutes with grill closed. Then move steak to the indirect side and cook for 4 more minutes with grill closed.
3. Remove steak from grill. Place a generous dollop of garlic butter on each steak and tent loosely with foil. Let steaks rest for 5 minutes, then serve.

NOTE: Cooking times are based on using a charcoal grill with lump charcoal. Gas, electric and pellet grills will need to cook slightly longer. If you are using a meat thermometer, pull the steaks at 118º. The steaks will continue cooking under the foil and should reach 125º (medium rare) by the time you are ready to serve.

Wine pairing: A Napa Cab or Argentine Malbec