Bobby Flay's Grill It! - Bobby Flay [28]
Even though this version of hot wings is healthier than the classic—which is deep-fried and tossed in lots of butter and hot sauce—it’s every bit as tasty.
Serves 4 to 6
1 cup honey
2 to 3 tablespoons pureed canned chipotle chiles in adobo
2 tablespoons Dijon mustard
4 tablespoons ancho chile powder
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons Spanish paprika
3 pounds chicken wings
2 tablespoons sesame seeds, toasted
3 green onions, white and green parts, thinly sliced
Heat your grill to medium-high
Whisk together the honey, chipotle puree, 1 tablespoon of the mustard, 1 tablespoon of the ancho powder, 1 teaspoon salt, and 2 tablespoons of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small, the other large.
Stir together the remaining 3 tablespoons of ancho powder with the coriander, cumin, and paprika in a small bowl.
Rinse the chicken wings under cold water and pat dry with paper towels. Cut the tips off the wings and discard (or freeze and use for making chicken stock). Cut each wing into 2 pieces through the joint.
Place the chicken wings in a large bowl, add the spice rub and the remaining 2 tablespoons oil, and toss to coat. Season with salt and pepper and place the wings on the grill in an even layer. Grill until golden brown and slightly charred, 4 to 5 minutes. Reduce the heat of the grill to medium, turn the wings over, and close the lid of the grill. Continue grilling until just cooked through, 15 to 20 minutes longer, brushing with the small bowl of glaze every few minutes and turning once during the last 10 minutes of cooking.
Transfer the wings to the large bowl, brush with the reserved glaze, and toss to coat. Transfer to a platter and sprinkle with the sesame seeds and green onions.
corn
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Cuban-Style Corn
One of summer’s greatest joys is the local farm-fresh produce that fills markets and roadside stands. There are juicy tomatoes, ruby strawberries, snappy green beans, and just-picked ears of sweet corn. Most of these things you might be able to find year-round, imported from somewhere or another. Much of it is even pretty good stuff these days. But when it comes to corn, I’m a summer-only guy. Fresh corn is so sweet and so tender that once you’ve had it, nothing else will really do.
Sweet corn is an extremely delicate crop and needs to be prepared as soon after it is picked as possible. The sugar in the kernels begins its conversion into starch the moment the ear is harvested. Most sweet corn out there these days is some sort of hybrid developed with the aim of slowing that conversion of sugar to starch, buying the grower a day or two to get you a sweet, high-quality ear of corn. But I wouldn’t want to push it more than that, and for that reason I buy and recommend that others buy only the freshest corn out there when it’s in season—no frozen ears or winter imports for me.
In your search for the freshest ear, try to find a market that gets its corn from local growers and has a high product turnover. When picking corn, peel back the husks and inspect the kernels. The kernels should appear rounded, individual, and pearly. Flattened and compacted rows indicate a starchy, overgrown ear. The husks should hug the ear tightly and be bright and green. Another thing to look for is dry, not soggy, silks.
A steamed ear of corn, dripping with butter, may be the way most people envision this summer treat, but I think that a perfectly grilled ear of corn is the way to go. Leaving a layer of husk on keeps the corn nice and juicy, while