This weekend I made Sriracha BBQ wings and stuffed cherry peppers on the grill for dinner.....and I fell in love with food all over again. Due to this gluten free diet, I have been getting very experimental.
For the Chicken Wings.
1 lb of fresh (not frozen) wings
1 Bottle of Sweet Baby Rays BBQ Sauce
I didn't measure any of this out, so bare with me. I grabbed a ziploc baggy and tossed my wings in it. I added about half the bottle of BBQ sauce and probably about 1/2 a cup of Sriracha.
Add a good shake of garlic powder to the mix too.
Seal this bag, shake the shit out of it and put it in the fridge for at least 4 hours.
After 4 hours, pre heat your grill and spread them out on pammed foil. Let them cook on medium flipping once for about 20 minutes. DON'T throw away the bag that they were marinating it, use that for basting!
After 20 mins, remove the foil so that the wings char. We like all of our stuff well done, so the blacker the better.
You can drizzle some honey over these upon serving too!
Stuffed Cherry Peppers
Cherry Peppers (think 3 per person, they are bite size)
Any kind of cheese (feta and Gorgonzola are good choice because they don't melt out)
Turkey sausage scrambles.
Carve the stems out of cherry peppers and use a melon baller to scrape out the seeds. They will look like this
You can stuff the peppers with either the sausage or the cheeses. I don't recommend both because of how tiny they are.
Pop these guys on the grill, facing down on foil. Let them cook for about 20 minutes on low-medium, check them frequently.
PAM YOUR FOIL. I failed in this department and that's why there is no after picture, but they were still yummy.
And the Winner for The Poppy Shoppe Camera Strap is...........