Archives

Blog, Recipes, Spices

Grilled Chicken Wings w/ Vinegar & Chilies

Grilled Chicken Wings w/ Vinegar & Chilies
Print Recipe
Spicy kick to chicken wings.
Servings
4 servings
Cook Time
15 - 20 mins
Servings
4 servings
Cook Time
15 - 20 mins
Grilled Chicken Wings w/ Vinegar & Chilies
Print Recipe
Spicy kick to chicken wings.
Servings
4 servings
Cook Time
15 - 20 mins
Servings
4 servings
Cook Time
15 - 20 mins
Ingredients
Servings: servings
Instructions
  1. Combine chili powder, vinegar, olive oil, garlic powder, agave, and scallions in a resealable plastic bag. Season with 2 tsp. salt and pepper. Add chicken; seal bag, eliminating air, and shake to distribute ingredients. Chill overnight.
  2. Prepare grill for medium-low heat. Remove wings from refrigerator and let come to room temperature, 35-50 minutes. Remove wings from bag and pat dry very well with paper towels. Discard marinade.
  3. Mix baking soda, cumin, and shichimi togarashi in a large bowl; season with salt. Add wings and toss to coat. Grill wings, turning occasionally, until cooked through and charred in spots, 15-20 minutes. To serve, squeeze lime juice over wings and sprinkle with scallions
Recipe Notes

Featured Spices:

rice wine vinegar, powdered

shichimi togarashi

garlic powder

kosher salt

cumin, ground

Recipe inspired by: bon appetit - Grilled Chicken Wings With Vinegar And Chiles

Share this Recipe
Powered byWP Ultimate Recipe
Recipes

Beef Pho (Vietnamese Soup)

Beef Pho (Vietnamese Soup)
Print Recipe
Beef Pho (Vietnamese Soup)
Print Recipe
Ingredients
Servings:
Instructions
  1. Simmer broth in a pot on the stove with the spice blend added in. As you simmer the broth, skim off any foam that comes to the top.
  2. Meanwhile, wash both ginger root and (peeled) onion, slice them in half, and place them on a baking sheet in oven.
  3. Broil them until they get dark on top.
  4. Once ginger and onion are ready, add them to simmering broth to give it more flavor.
  5. Keep simmering for around half an hour, or until the soup has absorbed the flavors of the spices to your liking. At this point add in the fish sauce to taste. Start by adding one tablespoon and then taste it and then add more, a little bit at a time, if you think it needs it.
  6. Remove broth from the stove and remove the ginger and onion. Strain the broth if necessary to get out any of the remaining spices, and put the broth back into the pot.
  7. Add zucchini noodles and simmer once again, this time with the noodles, until they have reached the desired level of being cooked. Usually only cook it for about a minute or two.
  8. Meanwhile, sear the outside of the beef that will be added to the pho. Many people like to thinly slice it raw and add it to the soup that way. I prefer to sear the edges first, leaving it very rare inside.
  9. When you are ready to serve the soup, add the broth and some zucchini noodles to each bowl. Thinly slice the seared beef and place the thin slices on top of the soup. The heat of the soup will help lightly cook the thin slices.
  10. Serve with garnishes that each person can add to their bowl of soup as desired.
Recipe Notes

Garnishes: spicy peppers, lime slices, sprouts, basil leaves, etc

Featured Spices:

aniseStarWhole-cc Star Anise, whole

fennelWhole-cc Fennel

corianderSeed-cc Coriander

clovesWhole-cc Whole Cloves

cinnamonCeylonSticks-cc Cinnamon

cardamanBlkNU200 Cardamom, pods

 

Recipe source: Yummly - Vietnamese Soup - Paleo Pho Recipe

Share this Recipe
Powered byWP Ultimate Recipe