It’s almost the 4th of July here in the good ol’ US of A. That means lots of food, beer, fireworks, and the like. Kramer and I generally try to get the hell out of the city for a few days this time of year. I love the holiday, but this is generally when the humidity has become unbearable and seeing as how we haven’t been out of New York since last summer, we are antsy and ready to go on a real vacation. This year, we’re headed back to the Pacific Northwest. We went to Portland last year and absolutely fell in love with the city, its beaches and parks, and of course, its food. We decided to go a similar route in 2013 and are off to Seattle tomorrow morning! I am so excited, especially because Kramer’s sister Rachel and her fiancé Eric are meeting us up there. I am going to gorge myself on oysters and other seafood, go to all of the markets, and just enjoy being out of the sticky mess that is New York in July. Any suggestions for restaurants, bars or things to do in general? I’m all ears.
Hanging out on the Williamsburg waterfront with some ice cream.
After Seattle, we are headed back to my mother’s motherland, Canada. My grandmother lives just outside of Victoria on Vancouver Island, so we are going to take the ferry over there to visit for the first time since my uncle got married up there over four years ago. My grandma is pretty awesome. She is a great cook, always has baked goods hidden somewhere, and lives right on the harbor in, appropriately named, Sidney. My aunt and I think my cousins will be up there, too, so it will be good to see everyone. We have one more stop in Vancouver after two days in Victoria, where we will again stuff ourselves with seafood and dim sum before flying back to New York, hopefully refreshed and ready to get back to the hustle and bustle. Again, if anyone has suggestions for Victoria or Vancouver, speak up!
I wrote this recipe for Business Insider and it was just so damn good that I had to share it with you, too. Kramer and I love wings – they’re one of our favorite late night snacks when coming home from the bar, but we also like to just eat them for dinner alongside a big salad or some grilled or roasted vegetables. We’ve been missing some of our favorite summer staples after over three years in NYC and no direct access to a grill (unless we convince our friends with grills to invite us over), so we’ve been trying to remedy that by grilling indoors on a cast iron griddle. I usually bake wings on weeknights instead of frying them, but I thought, why not grill them, instead? There’s nothing like that charred flavor you get from the grill, but my griddle gets us almost there. These wings use only a few common ingredients and the only step that you need to be mindful of is to marinate them overnight to ensure tender, juicy wings. Surprise your guests with grilled wings and step away from the stove and oven this summer.
Various foods, my favorite being the peanut butter and jelly ice cream from Odd Fellows.
Alright, so – marinate your wings and get ’em on the grill or griddle.
Grill them on each side until nice and charred.
Then put them on a baking sheet while you finish up the rest, if you needed to work in batches. Coat in your sauce while you wait.
Enjoy the grilled goodness.
- 3 pounds chicken wings (whole or separated, either is fine)
- ¼ cup hot chili oil or Sriracha
- 3 tablespoons olive oil
- 2 tablespoons smoked paprika
- 2 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- juice of 1 lemon
- 3 tablespoons unsalted butter, melted
- 3 tablespoons hot chili oil or Sriracha
- 3 tablespoons honey
- juice of ½ a lemon
- Combine all of your marinade ingredients in a small bowl. If you are using whole wings, cut a slit in either side of the fatty skin (so they are easier to eat later) — if you are using pre-cut wings, use them as they are. Place the wings in a gallon sized sealable bag or sealable container and pour the marinade of them. Use your hands to be sure that the wings are well coated, then refrigerate overnight.
- When you are ready to cook, heat your grill to medium heat (or your indoor griddle to high heat). Place the wings on the flame and cook for 5-8 minutes on each side, depending on how hot your surface is.
- While the wings cook, whisk together the sauce ingredients, taste, and adjust seasonings as necessary. If you want the sauce to be spicier, add more hot chili oil or Sriracha. If you want it to be sweeter, add more honey and/or lemon juice. When the wings are nice and charred, toss in the sauce and serve hot. These can be made a day or two ahead of time, if you like, then placed in the oven under the broiler or on the grill to quickly reheat and serve.