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Buffalo Chicken Wings adapted from Kelly’s recipe “Restaurant-Style Buffalo Chicken Wings” on www.allrecipes.com 
Serves:5



Ingredients: 
  • Oil for deep frying
  • ¼ cup of butter
  • ¼ cup hotsauce
  • Dash black pepper
  • Dash garlic powder
  • ½ cup all purpose flour
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • 10 chicken wings
Instructions:
  1. In a medium sized mixing bowl whisk together flour, paprika, cayenne pepper and salt. Dredge the chicken in the flour mixture, cover and refrigerate for 1 ½ hours. 
  2. In a saucepan over on low heat mix butter, hot sauce, pepper and garlic powder. Stir until butter is melted and mixture is fully blended. 
  3. Pour oil into a deep fryer and heat to 375 degrees Fahrenheit (you can also use a deep cast iron skillet and a deep frying thermometer). The oil should be 1 inch to 1 ½ inches deep and just cover the wings.
  4. Carefully place the dredged wings into the fryer for 10-15 minutes until skin is a nice golden brown.  Place wings in a large mixing bowl and pour hot sauce mixture over them tossing gently until evenly coated. Serve.

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Jamaican Spiced Chicken Thighs adapted from David Bonom’s recipe in Cooking Light. May 2008
See the original recipe Here.
Found on www.myrecipes.com
Servings:4

Ingredients: 
  • ¼ cup minced red onion
  • 1 Tbsp sugar
  • 1 Tbsp well chopped and seeded jalapeno 
  • 2 tsp cider vinegar
  • 2 tsp low-sodium soy sauce
  • ½ tsp salt
  • ½ tsp allspice
  • ½ tsp dried thyme
  • ½ tsp black pepper
  • ¼ tsp ground red pepper
  • 8 skinless, boneless chicken thighs
  • Cooking spray
Instructions: 
  1. Mix red onion, sugar, jalapeno, cider vinegar, soy sauce, salt, allspice, thyme and black and red pepper in large mixing bowl.
  2. Coat chicken in spice mix. On medium-high heat, warm a greased grill pan. 
  3. Cook chicken 4 minutes, turn and cook until done. (approx. 7 minutes).
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Baked Buffalo Chicken Wings adapted from Food & Wine,1997- Quick Chicken from scratch
See the original recipe Here.
Found on www.myrecipes.com 

Ingredients:
  • 4 lbs chicken wings
  • 3 Tbsp cooking oil
  • 4 cloves garlic, chopped
  • 1 ¾ tsp salt
  • 1 ½ tsp cayenne
  • 2/3  cup mayonnaise
  • 1/3 cup sour cream
  • ¼ lb blue cheese, crumbled
  • 2 scallions chopped
  • 5 tsp vinegar
  • ¼ tsp black pepper
  • ¼ cup ketchup
  • 1 Tbsp Tobasco sauce
  • 8 celery stalks, cut and cleaned

Instructions:
  1. Preheat oven to 425 degrees Fahrenheit.
  2. In mixing bowl, mix chicken, oil, garlic powder, 1 ½ tsp of salt and cayenne. Bake 25 minutes at 425.
  3. In a different bowl combine mayonnaise, sour cream, blue cheese, scallions, 1 tsp vinegar, black pepper and leftover salt. (This is dressing).
  4. Mix ketchup, tobacco sauce and last of the vinegar in a separate bowl and coat wings evenly with the mixture. Serve with dressing and celery.

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Triple Play Barbecue Chicken adapted from “Weber’s Way to Grill” Oxmoor House, March 2009. 
See the original recipe Here.
Found at: www.myrecipes.com 
Servings: 4

Ingredients:
  • 4  whole chicken legs, 10 to 12 ounces each, cut into thighs and drumsticks 
  • 2  handfuls hickory wood chips, soaked in water for at least 30 minutes 
  • 2  handfuls hickory wood chips, soaked in water for at least 30 minutes 
SAUCE:
  • 2  tablespoons  extra-virgin olive oil 
  • 1/2  cup  finely chopped yellow onion 
  • 2  teaspoons  minced garlic 
  • 1  cup  ketchup 
  • 1/2  cup  lemon-lime carbonated beverage (not diet) 
  • 1/4  cup  fresh lemon juice 
  • 1/4  cup  light brown sugar, packed 
  • 2  tablespoons  whole-grain mustard 
RUB: 
  • 2  teaspoons  smoked paprika 
  • 2  teaspoons  kosher salt 
  • Finely grated zest of 1 lemon 
  • 1/2  teaspoon  granulated garlic 
  • 1/2  teaspoon  freshly ground black pepper 
Instructions:
  1. Sauté oil, onions and garlic over medium heat until light brown; add rest of sauce ingredients
  2. Bring to simmer, reduce heat and cook for about 15 minutes until sauce thickens
  3. Combine all the rub ingredients and sprinkle over chicken; keep at room temperature for 20 to 30 minutes
  4. Over direct medium heat cook chicken until light brown (8 to 10 minutes) with the grill lid closed as much as possible. Move to indirect heat and place drained woodchips over coal. 
  5. After chicken has cooked another 20 minutes lather chicken with sauce and cook for another 15 minutes; make sure to occasionally continue to coat chicken with sauce.

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Beer-Can Chicken with Cola Barbecue Sauce adapted from Steven Raichlen’s recipe in Cooking Light Magazine, August 2003. Originally adapted from Steven Raichlen’s books “How to Grill” (Workman 2001) and “BBQ USA” (Workman 2003)
View the Cooking light recipe Here.
Found at: www.myrecipes.com 
Servings: 6


Ingredients:
CHICKEN: 
  • 1  (12-ounce) can beer (we recommend Miller Lite or Amstel Light)
  • 1  cup  hickory wood chips 
  • 2  teaspoons  kosher or sea salt 
  • 2  teaspoons  brown sugar 
  • 2  teaspoons  sweet paprika 
  • 1  teaspoon  coarsely ground black pepper 
  • 1  (4-pound) whole chicken 
  • Cooking spray 
SAUCE: 
  • 1/2  cup  cola 
  • 1/2  cup  ketchup 
  • 2  tablespoons  Worcestershire sauce 
  • 1/2  teaspoon  instant onion flakes 
  • 1/2  teaspoon  instant minced garlic 
  • 1 1/2  teaspoons  steak sauce (such as A-1) 
  • 1/2  teaspoon  liquid smoke 
  • 1/4  teaspoon  black pepper 
Instructions:
  1. Soak wood chips in water for 1 hour. To create a drip pan, install a one use aluminum pan in grill, surround with coals and heat grill to medium heat. 
  2. Combine salt, sugar, paprika, and pepper in a small bowl. Set aside.
  3. Rinse chicken with water and remove all extra parts; pat dry
  4. Rub 6 teaspoons of spice mixture all over chicken, under skin of breasts and drumsticks and in the inner cavity; add extra spice to  half full beer can (beer will foam because of the salt)
  5. Place beer can into the chicken's inner cavity
  6. Remove excess water from wood chips and place half of the amount on the hot coals. Place chicken on grill rack. 
  7. Cover and grill 2 hours or until reaching 180 degrees; add other half of wood chips after 1 hour
  8. Gently remove can and chicken skin.
  9. For sauce, combine Cola and the rest of ingredients in a saucepan and bring to a boil. Let simmer for 6 minutes on reduced heat and serve with chicken. 
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Pad Thai Adapted from Chez Pim and Martha Stewart
Chez Pim's Pad Thai
Martha Stewart's Pad Thai
First seen in the Martha Stewart Show January 2010
6-8 servings

Ingredients:
For the Sauce:
  • ½ cup Tamarind Juice
  • ½ cup Fish Sauce
  • ½ cup Palm Sugar
  • 1 tsp. Chili Powder
For the Pad Thai:
  • 1 Bag of Rice Stick Noodles (16oz)
  • Up to 1 egg per portion
  • 1 Tbsp Ground, Roasted and Unsalted Peanuts
  • 3 cups chopped Scallions
  • 3 cups Pickled Turnip, Chopped
  • 6 cups Beansprouts
  • 3 cloves of Garlic. Chopped
  • 3 Tbsp oil
  • 12oz Chicken cut into small pieces OR 6 cups of bite-sized firm tofu 

Instructions:

For the Sauce and prep:  
  1. Combine the first three ingredients in a small pot on medium low heat. Stir over heat until melted. Once melted add the chili powder. If you like your Thai food spicier, add more to taste. Once simmering take the sauce off the heat.
  2. To prepare the noodles bring a medium pot of water to a boil. Place your rice stick noodles in a large mixing bowl and pour the boiling water over them. Once noodles are covered, let them soak in the hot water until pliable but still firm in the center, about 7 minutes. Stir occasionally to prevent the noodles from sticking to one another. Once the noodles have finished soaking drain and rinse them in cold water. 
Per Serving (each is cooked separately)
  1. Divide your Rice Stick noodles into six portions.
  2. Place a large wok over medium high heat and once hot pour in 3 tablespoons of oil.
  3. If you would like Chicken Pad Thai first place 2 oz. of chicken in the wok until a little over half cooked (2 mins.) Add a Tbsp of the sauce you prepared earlier. Add a half a clove of garlic to the wok. (In the case of Tofu Pad Thai- Add the tofu and Garlic and cook until tofu starts to brown).
  4. Next add one of your six portions of noodles and another ¼ cup of sauce. Stir constantly. Continue until noodles are fully cooked (soft). 
  5. Move the wok’s contents to one side and add an egg to the empty center. After egg is cooked mix the noodles and chicken back in.
  6. Add peanuts, pickled turnips and bean sprouts. After a minute add the scallions. 
  7. Take off the heat and serve. Rinse out Wok with warm water and Repeat steps until all six servings have been prepared.
Note: Pad Thai is often served with a lime wedge and extra ground peanuts
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