It’s been way too long since I’ve done a food-related post so here goes…
B’s been craving wings lately, but hormone-pumped chicken gives us the heebie-jeebies, so when we saw fresh, free-range chicken wings from EcoFriendly Foods at the Arlington Farmers’ Market the other day, we had to try them. We made two kinds of wings because B likes spicy and I prefer garlic.
For the spicy wings:
8-9 chicken wings
1/2 Italian salad dressing (we use Trader Joe’s Tuscan Italian)
1/4 cup hot sauce
1/2 tsp cumin
Combine all ingredients in tupperware, shake vigorously and allow to marinate for 1 hr or more.
Grill and enjoy!
For the garlic wings:
8-9 chicken wings
1 stick of butter, cut into cubes
4-5 cloves of garlic, finely chopped
Tony Chachere’s (or any cajun seasoning)
Season wings liberally with Tony Chachere’s and garlic powder.
Place butter, garlic, and 1/4 tsp garlic powder in microwave-safe dish. Heat until butter is melted.
Grill chicken wings, basting liberally with garlic butter mixture until crisp and slightly charred.
We also stocked up on a large variety of veggies. Cabbage is in season so this seemed like the perfect meal to pair with coleslaw. Since mayo generally creeps me out, I prefer a vinegar-based coleslaw, but B says it tastes just as good.
Farmer’s Market Coleslaw
1/2 cup white wine vinegar
1 tbsp balsamic vinegar
1 tbsp dijon mustard
1 tsp mayonnaise
2 tsp sugar
1 tsp celery salt
salt and freshly ground pepper
1 garlic scape, finely chopped
1 head of cabbage, finely sliced
1 cup grated carrots
1 cup spring onions, thinly sliced
Combine vinegar, mustard, mayo, sugar, celery salt, garlic, salt, and pepper in small bowl. Toss with cabbage, carrots, and onions. Taste and reseason if necessary. Let marinate, refrigerated, for at least one hour (I usually think it tastes the best after it sits overnight) and enjoy!
PS The chicken was off the hook due in part to the amazing flavor and freshness of the meat that we got from EcoFriendly Foods – I’m totally sold!