This week’s recipe comes from the far west, the sunny side of the states and home to the Hollywood elite, yep that illustrious place Los Angeles. Spoon Fork Bacon is the combined vision of friends Teri Lyn Fisher and Jenny Park, their American fusion style of cooking tickles even the blandest of taste buds and has led them to great successes. Last year the duo was nominated and short-listed for the ‘Saveur Best Food Blog Awards’ held in Las Vegas. Their witty stories, knowledge of a camera lens and tales of food inducing inspiration have captivated readers all over the world.
With Brazilian fever hitting the global stratosphere this month thanks to its position as host to the 2014 World Cup, our minds were inspired by Latin American flavours, classic citrus notes and meaty textures galore and with the hopes of a sunny weekend (we don’t get too many!) this recipe is ripe for the barbecue. So gather the troupe, the football fans and the rest of the family and get ready to impress with this delicious, flavoursome and simple dish.
So without further a due here it is …
Cilantro Lime and Yoghurt Grilled Wings
12 whole chicken wings, tips trimmed and discarded
Salt and pepper to taste
1 cup Greek yoghurt
5 limes, juiced
2/3 cup of Pickle juice (brine from a pickle jar)
1/2 bunch coriander, chopped
1. Separate ‘drumettes’ from ‘wingettes’ by slicing a sharp knife through the joints. Place trimmed wings into a large mixing bowl and toss together with salt and pepper. Set aside.
2. In another mixing bowl whisk together all marinade ingredients pour over wings. Toss together until all the wings are fully coated and submerged in the marinade. Cover, refrigerate and allow the mixture to sit for 6 hours.
3. Preheat grill to medium-high heat. Generously brush grill with a ‘high temperature resistant’ oil before adding chicken.
4. Remove wings from marinade, shaking off any excess and place onto the grill. Generously season with salt and pepper.
5. Lower the heat to medium, cover and grill for 10 minutes. Uncover, flip and grill for another 10 to 12 minutes or until the juices run clear when a test cut is made.
6.Remove from grill and allow wings to rest for about 7 minutes. Transfer to a serving plate and top with key lime wedges, coriander leaves and sprinkle of smoked paprika. Serve hot!
(For those of you who prefer a touch more spice, sprinkle some fresh chilli on top)
Have a great weekend!