Grilled Habanero Garlic Wings


Grilled Habanero Garlic Wings

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Fire time baby! We are making grilled habanero garlic wings.

Ingredients:

  • 5 habanero peppers
  • 4 Cloves of garlic
  • 10 – 12 chicken wings
  • 1/2 teaspoon Everglades Heat seasoning
  • 1 cup Franks Red Hot wing sauce
  • 1 cup Matouk’s Hot Pepper Sauce

First rough cut the 5 habanero peppers. Removing the seeds is optional depending on how much heat you desire. Following this, peel and rough cut the 4 cloves of garlic.  Use a mini chopper to cut the peppers and garlic into small bits. Next, place the chicken wings into a 1 quart Ziplock bag. Add roughly 1/2 cup of Franks Red Hot wing sauce, 1/2 cup of Matouk’s, and 1 teaspoon of Everglades Heat seasoning. Add 1/2 of the chopped pepper and garlic blend into the Ziplock bag. Seal the bag, then move around the wings by hand for at least 1 minute moving all the seasoning around to all the wings.  Place the bag into the refrigerator for 24 hours.  In a bowl, add the rest of the chopped pepper and garlic. Pour in a 1/2 cup of Franks, 1/2 cup of Matouks, and 1 teaspoon of Everglades Heat.  This is the same mix as what was made for the bag of chicken.  Cover the bowl with cellophane and place in the refrigerator.

After allowing the wings to marinate for 24 hours, preheat the grill on low to medium heat.  After 5 – 10 minutes, place the wings on the grill.  Let the wings cook for 7 minutes, then flip the wings.  Repeat this 3 – 4 times depending on how done you like your wings.  When done, pull the wings from the grill and place in the bowl of sauce. Roll the wings around and coat them until all wet.

Grilled Bacon Wrapped Jalapenos


Grilled Bacon Wrapped Jalapenos

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Yessir this is the great grilled bacon wrapped jalapeño recipe.

Ingredients:

  • 6 large jalapeno peppers
  • 12 slices of thick cut bacon
  • 8oz Shredded cheese (Mexican blend)
  • 1/2 cup cream cheese

First, preheat your oven to 190 degrees. Next lay a sheet of foil on a cookie sheet. Lay out 12 strips of bacon on the foil covered cookie sheet. When the oven reaches 190 degrees, place the bacon in the oven for 1 hour. After 1 hour, flip each strip of bacon and place in the oven for another hour. After the 2nd hour, pull the bacon from the oven and allow it to cool. Place the bacon on paper towels to absorb some of the bacon grease.

Next cut the jalapeños in half lengthwise. Cut out the seeds and clear plenty of room for cheese.  Pack each pepper with the shredded cheese. Following this, spread a thick amount of cream cheese on top of the shredded cheese. Wrap each pepper with one slice of bacon using a toothpick to hold the bacon to the pepper.

Preheat the grill on medium or low temperature.  After 5 – 10 minutes, place the peppers on the top rack.  Allow to cook for 10 – 15 minutes.

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