Cooking Up a Hooley in the Kitchen: Wings for Dad

Cooking Up a Hooley In The Kitchen: Wings for Dad
By Katie Gagne

Trying to find the perfect gift or the best way to spoil our dads for Father’s Day is not always easy. For some it may seem to be near impossible. Not all dads like the same things, but we can with some assuredness say they do appreciate a good meal. This tasty dinner is perfect for his special day or for anytime you feel like firing up the grill with something unique.

Grilled Chicken Wings with Sweet and Spicy Guinness BBQ Sauce and 1000 Island Coleslaw
Chicken Wings

2-3 lbs. of uncooked Chicken Wings (approximately 24 flats and drumsticks)

2 tablespoons Olive Oil

2 tablespoons Cracked Black Pepper

3 tablespoons Season Salt

1 tablespoon Granulated Garlic

Place wings on a full-size baking sheet. Drizzle with olive oil and sprinkle with pepper. Season Salt, and garlic. Toss the chicken wings to coat completely with the oil and spices.

Cover with foil and bake at 350* for approximately 50 minutes. Do not overcook

Fire up the grill to 400* and grill each wing for 2 minutes a side. Remove from heat and keep warm.

Guinness BBQ Sauce

1 12 oz bottle Guinness Stout

½ cup Brown Sugar

1 tablespoon Cracked Black Pepper

2 tablespoons Granulated Garlic

¼ cup Worcestershire Sauce

¼ cup Yellow Mustard

¼ cup Red Wine Vinegar

2 cups Tomato Ketchup

¼ cup Frank’s Red-Hot Sauce

In a medium saucepan, pour Guinness. Add brown sugar, garlic, and pepper. Simmer on medium until reduced, stirring frequently. This will take about 10 minutes.

Stir in all other ingredients and heat through.

1000 Island Coleslaw

1 head Green Cabbage

½ head Red Cabbage

1 cup shredded carrots

1 bunch scallions – chopped small – whites and greens

3 stalks celery sliced medium

1 bottle 1000 Island Dressing

¼ cup Salad Vinegar

1 tablespoon Cracked Black Pepper

1 tablespoon Kosher Salt

½ cup crumbled Blue Cheese (optional)

Shred the cabbages and mix them and the other veggies together in a big bowl.

In a smaller bowl, combine ½ cup dressing, vinegar, pepper and salt. Stir until combined.

Toss the coleslaw mixture with the dressing mixture. Add more 1000 Island if it is too dry.

Sprinkle with crumbled blue cheese just before serving.

The coleslaw can be served alongside the wings or under them with the sauced wings on top.

To sauce the wings – put a few spoonful’s of the BBQ sauce in a container with a lid. Add about six wings. Cover and toss until the wings are coated. Repeat until all the wings are sauced. Serve warm.

*Katie Gagne teaches English at Trinity High School in Garfield Heights. She is also the owner of her in-home bakery Sassy’s Sweets and Oh So Much More. You can contact her at (440) 773-4459 or at [email protected], or find her on Facebook at @sassyssweetsandmore.