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Spicy Chili Chicken Wings
3 to 3 1/2 pounds chicken wings (about 15 to 18 wings)
3 Tablespoons (45 ml) olive oil
3 Tablespoons (45 ml) fresh lime juice
4 large cloves garlic, peeled and minced
2 teaspoons (10 ml) ground cumin
2 teaspoons (10 ml) ground coriander
2 teaspoons (10 ml) paprika
1 teaspoon (5 ml) peeled and grated ginger
1 teaspoon (5 ml) salt, or to taste
1/2 teaspoon (2.5 ml) hot chili powder OR cayenne pepper
1/2 teaspoon (2.5 ml) ground cinnamon
Directions
1. Rinse the chicken wings under cold running water and pat dry with
paper towels. Cut off the wing tips at the joints and discard the
tips. (Or wrap and freeze tips to use later to add flavor to canned
or homemade soups and stocks.)
2. In a glass dish or plastic zipper bag, combine all ingredients,
except chicken. Add chicken wings; stir or toss to coat. Marinate
in refrigerator 2 to 4 hours.
3. Preheat grill to SEAR.
4. Remove chicken wings from marinade; discard marinade. Place
chicken on grill; cover.
5. Grill 5 minutes; turn. Reduce heat to 350°F (177°C). Grill 25 to 30
minutes or until done, turning with tongs every 10 minutes to
prevent burning and to ensure even cooking. To test for doneness,
cut into the thickest part of the wing. The meat should be white,
with no trace of pink, and the juices should run clear.
Serves: 8 to 10 appetizers
Cajun Grilled Shrimp
5 Tablespoons (75 ml) Cajun seasoning mix
2 Tablespoons (30 ml) fresh lemon juice
2 Tablespoons (30 ml) fresh minced ginger
1 Tablespoon (15 ml) olive oil
1 Tablespoon (15 ml) sesame oil
2 teaspoons (10 ml) dry mustard
2 teaspoons (10 ml) hot pepper sauce
32 large raw shrimp, peeled and deveined, but tails on
Directions
1. In a glass dish or plastic zipper bag, combine all ingredients,
except shrimp. Add shrimp; stir or toss to coat. Marinate in
refrigerator 1 to 2 hours.
2. Preheat grill to SEAR.
3. Remove shrimp from marinade; discard marinade. Place shrimp
on grill; cover.
4. Grill 2 minutes; turn. Grill 2 minutes longer or until shrimp are pink
and opaque.
Serves: 6
11
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