Sriracha Honey Garlic Glazed Chicken Wings [Zack]

Wings and sriracha.  Two of my favorite things to eat, combined into one dish?  Yessur.  This is what I'm bringing to the super bowl party tomorrow (the Europeans are watching it a day late).  Since these wings are done in the oven, you can make them if you don't want to grill outside and brave the polar vortex.  And I promise, you won't miss out on any flavor.

These wings are hot.  Not blow-your-face-off hot.  Just hot - the honey and butter take the edge off of the sriracha so you can enjoy the flavor of the sauce.

You can make these the day before the big game (or dinner) and then just pop them under the broiler to heat up the wings and caramelize the sugars in the glaze.

Process:

Pre-heat your oven to 350F / 175C.  Toss your chicken wings in the dry rub ingredients.

Put some canola oil on a baking sheet and mix the dry-rubbed chicken wings around in it.  Place in the oven and cook for 20 minutes.

In a small sauce pot over medium-low heat, combine the 3T garlic butter and 2.5T honey until they both become liquid.

Add the 5T sriracha and 1tsp soy sauce and cook for about 10 minutes.  The sauce should thicken up a bit.

Take the wings out of the oven.  They should have developed some color, but not be browned.

Coat them in the sauce.  You can call it a day and put them in the fridge for another time.  Then, all you'll need to do is broil these badboys before serving.

Or, if you can't wait, crank your oven up to maximum broil and place the wings back in the oven.  Put them on the middle-high rack below the broiler.  Leave them under the heat until the sugar caramelizes (about 5 minutes).  Make sure to keep an eye on the wings and turn them over in the sauce to ensure even browning.

Serve hot!

Ingredients:
30 wings
dry rub:
1T harissa powder (or hot paprika if you can't find it)
1tsp garlic powder
1tsp cracked black pepper
1tsp salt

Sriracha Honey Garlic Glaze:
3 heaping T of garlic butter (or 3T of butter, 3 cloves garlic chopped.  mash to combine)
2.5T honey
5T sriracha (to taste)
1tsp soy sauce

Song:  Storm Queen - Look Right Through

Parmesan Mayo Burger Sauce [Zack]

If you're tired of the same ole burger toppings, give this creamy parmesan mayo a try.  It's rich, creamy, and tangy and it will perfectly compliment a medium rare burger patty.

We don't have a meat grinder with European plugs, so we hand-chop the beef.  No, it's not fancy.  And no, it's not difficult.  You can control the fat content, and you know where the meat comes from.  I decided to saute shitake mushrooms and add 2 thick slices of bacon on top.

Process:

Here are the ingredients for the parmesan mayo sauce:

Grate the parmesan cheese with a micro plane so it's fluffy.  Measure out 1 cup of the cheese (or 1/2 cup of normal gated cheese), and mix in the 4T mayo, 1T mustard, and 1T cream.  Crack some black pepper in there too.

To finish the rest of the burgers:

Chop the beef to your desired texture on a cutting board.  If you want to add more fat, you can intersperse bacon.

Mix in whatever you like in your burgers.  I did some garlic powder and black pepper.

Start the bacon in a cold frying pan with a little bit of oil.  Slowly fry it until crispy brown.  Cook your chopped mushrooms in the same pan.

Toast the buns, and put your parmesan mayo burger sauce on the bottom bun.  Start the burgers in a screaming hot pan and cook until medium rare.  Serve alongside fries and a salad.  Oh, and maybe a beer.

Ingredients:
4 T mayo
1T dijon mustard
1T cream
1 cup microplaned parmesan reggiano (it's fluffy), or 1/2 cup grated
Freshly cracked black pepper

Song:  Kavinsky - Odd Look (Feat the Weekend)