Make your summer meals better with these easy delicious Big Joe chicken wings

It was Congo hot last week, with near record temperatures here in the Garden State.

I was looking for a summer meal that was comforting but easy to make, light and something that would hold in the fridge for another meal.

I thought of making a meatloaf and the heaviness of the meat with the sides was too much. I wanted something lighter.

Plus, If I needed to turn on the oven it had to be at a low temperature that would not affect the temperature of the cool kitchen.

After deep thought and a nap I produced my recipe for chicken wings. They are a great comfort food, especially in the summer, light and easy to make and they can be reheated and served again in a pinch.

Getting the flavor right and having the ability to adjust the spices to your liking is also a big bonus to perfect wings.

I served these wings with the best blue cheese ever made. I got it from my friend Kyle at Long Branch Poultry, who makes the homemade masterpiece for the many customers that want it.

I get the blue cheese each week and it is so delicious. I also serve the wings and blue cheese with chilled, cleaned celery stalks.

Cottage cheese

In the following recipe I give you two methods of cooking great chicken wings, the nice and slow method which I enjoy and the fast method that will save time.

Plan and try to do the slow method, I know our summer schedules can be busy, but it is certainly worth the time and effort. Enjoy.

You'll need:

• 24 chicken wings (get the meaty wings, I know they are more expensive but well worth it)
• ¼ cup Worcestershire sauce
• ¼ cup low-sodium soy sauce
• 3 tablespoons honey
• 1 teaspoon orange zest
• 2 tablespoons brown sugar
• 2 tablespoons rice wine vinegar
• 1 teaspoon grated fresh ginger
• 2 cloves of garlic, finely chopped
• Freshly ground pepper
• 1 teaspoon of red pepper flakes

How to put it together:

In a mixing bowl (non-metal) add all the above ingredients except the chicken. Blend all the spices and ingredients. Transfer the chicken with the marinade into zip lock storage bags and marinate for 3 – 4 hours. Once chicken is marinated you can take the long way to cook the chicken or the short cut.

First the long way: Pre-heat oven to 225 degrees. On an aluminum foiled baking sheet with rack (add Pam or other non-stick spray to rack) place chicken on rack and cook in oven for 2 hours. Pre-heat grill to high. Once chicken has cooked place on grill for 4 minutes per side until skin is crisp. Be careful not to burn. Serve immediately.

Short way: On an aluminum foiled baking sheet with rack (add Pam or other non-stick spray to rack) place chicken on rack and cook in oven at 350 degrees for 45 minutes. Once chicken has cooked place on grill for 4 minutes per side until skin is crisp.

Be careful not to burn. Serve immediately.

The post above reflects the thoughts and observations of New Jersey 101.5 weekend host Big Joe Henry. Any opinions expressed are Big Joe’s own.

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