Milestone Met!!!

This coming week will make a milestone achievment for me. In the last 8 years of BBQ teaching with the end of this coming week. I will have taught 700 classes and will go over 15,000 students on next Sunday's Smoking 101!! WOW! Thank you all for coming to classes and joining me in this awesome journey on learning about Smoking & Grilling. Scarier to think about how much meat was cooked for it all!

I am HUMBLED by these numbers and am truely gratefull to every single student that has taken a class both at the MBQI/CCKC and Smoke n Fire!

Thank you , sincerely!

Chef Richard 

Weekend Grilled Wing Recipe!

Try this one out this wekeend! Sure to please everyone!!

Chef Richard

Recipes from 

Simply BACKYARD BARBECUING 

From Grilling to Smoking!

Sticky Finger Grilled Chicken Wings

3 pounds of Chicken wings, split

3 lbs. Chicken Wings, split

2 TB. Lemon Pepper Seasoning

1 TB. Ancho Chili Powder

1 cup Honey

1 cup Liquid Margarine

1/2 cup Hot Sauce

1/2 cup Hoisin Sauce

1/3 cup Barbecue Sauce

3 TB. Asian Chile Sauce

2 TB. Molasses

Heat Source:

Direct fire, medium heat.

Special Tip:

Make sure chicken is 75% done before mopping with the sauce. 

Preparation:

Combine the chicken wings with the spices and toss to coat well. Let marinate in seasonings for at least 30 minutes.

Combine all the ingredients to make the Sticky Finger Sauce (honey, margarine, hot sauce, Hoisin, barbecue sauce, chili sauce and molasses

Preheat grill after lightly oiling. Using a medium high heat, grill the chicken wings, and keep turn until the wings are char nice on all sides. When the wings are half way cooked Start to baste with the sticky finger sauce and continue to mop until the mop is al gone. Do not allow the wings to burn by not turning enough.

Serve on a warm platter with some of the reserved sticky finger sauce.

Preparation & Grill Time:  45 minutes