I love sharing my food with you, the reader, and hope I get a chance to inspire you to test your own culinary skills, either in the kitchen or in the yard grilling. You just need to jump in and try. Cooking can be daunting, but if you take your time, focus, and follow the suggested steps, then you will be alright.
One important piece of advice, hace patience and do not rush the food. The more you focus, the more you pour your love into the dish, the better the outcome.
The last number of months has been really rewarding for me, as I have played with new recipes, tested my skills at foods from around the world.
I guess my social media presence on Facebook and Instagram paid off, as I was invited to join an iron chef team for a local charity. That was a proud moment. And, the pinnacle of the event was when my wing was chosen by my team as the wing to present to the judges, and then we won 2nd place.
The local restaurant we were paired with then attempted to recreate the recipe and sold it for two nights at their restaurant. It’s tough to copy perfection, but I’m sure they did a great job and I hope their customers liked it.
Anyway, digressing as always, but it is important to tell the story behind food and events. It might help to understand my passion for this, and I hope you get to taste it too.
The recipe includes the three mystery ingredients that we had to use; black pepper, apple cider vinegar, and pickles. I have to admit, at first I was skeptical about the outcome using pickles, but it turned out to be pretty damn amazing.
Here’s how you can attempt to make the Heart Warrior Wings. You need to scale up as necessary, as this is only for one back of wings.
For the hearty wings
- 1 bag of wings – please make sure the wings have defrosted
- 1/3 cup of apple cider vinegar
- 1 bottle of Guinness (the black gold)
- Black pepper
For the magic sauce
- 1/2 cup spicy mustard
- 1/2 cup Frank’s Hot Sauce
- 3 tablespoons of honey
- 1/2 cup of chopped pickles
You can prepare the dish outside on your deck or while camping, as long as you have the ingredients and gear ready.
- I’m assuming you have defrosted the wings
- Place the wings on a grate, slightly elevated, preparing the steaming process
- Sprinkle the wings with grated black pepper
- Pour in the apple cider vinegar and Guinness … you could always leave a little beer for the chef.
- It is important that the chicken is not covered with the liquids, as you are mean to steam them, not boil
- Steam the wings for 30 mins over the mixture
While the wings are steaming, prepare the Heart Warrior’s Wing Sauce.
- Chip the pickles very well – not mushy, just small chunks
- In a bowl, mix the mustard, Frank’s sauce, and honey
- Add the chopped pickles
When the wings are done steaming, you are ready to char them on the grill. This will give the skin a little crispiness and the char markings.
- Reduce the heat to 375F
- Remove the steamed chicken from the grill, and be careful not to spill the hot mixture of Guinness and apple cider vinegar
- Place the wings on the grill
- Pour a little of the Heart Warrior’s Wing Sauce on the chicken
- Let the wings grill for about 10 minutes, then flip the wings
- The internal temp should reach around 180F, +/- 10F
- Take the wings off the grill, and place them on a serving tray or plate
- Pour over some more of the Heart Warrior’s Wing Sauce, and serve
Depending on Frank’s hot sauce and mustard you used, it will vary in hotness. My wife thinks ketchup is too spicy, so it might not be suitable for all guests.
I’m very interested in hearing your feedback, given this is another recipe I invented.
Perhaps you could try it next weekend and share your thoughts?
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