Just winging it for dad

What dad doesn’t like wings? And they go especially well with beer. Serve these grilled wings with grilled potato wedges, veggies and dip for an easy and relaxed meal.    

These recipes are from Gathering Around the Grill: Inspirational Menus and Grilling Ideas for Family and Friends by Andrea Witzel & Kris Schumacher (published by Broil King). This cookbook offers 21 menus for occasions throughout the year, lots of tips, grilling information and, of course, recipes.

Grilled Chicken Wings with Roquefort Dip and Veggies  
If time permits, marinate wings up to one day ahead in the refrigerator. If you enjoy a Buffalo-style wing, toss wings in hot sauce after grilling or serve with the sauce as a dip. Makes four servings.

INGREDIENTS:
• 3 lbs (1.5 kg) chicken wings

Marinade:
• 1/3 cup (75 ml) vegetable oil
• 1 clove garlic, minced
• 1 tsp (5 ml) each: Chili powder, dried oregano leaves and kosher salt
• 1/4 tsp (1 ml) cayenne (or more to taste)
• 2 tbsp (30 ml) red wine vinegar

METHOD:
Cut off and discard wing tips, then cut each wing at the joint to make two pieces. In large bowl, whisk together vegetable oil, garlic, chili powder, oregano, salt, cayenne and vinegar. Add wings and toss to coat.

When ready to cook, drain wings and discard marinade. Lightly brush grill on one side of barbecue with oil. Preheat barbecue on high, then reduce heat to medium and cook wings, turning to set grill marks, about 15 minutes. Move wings up to upper rack and continue cooking 15 to 20 minutes or until cooked through and tender.

Roquefort Dip and Veggies  
If time permits make up to one day ahead, cover and refrigerate until serving time. If this is too strong a flavour for kids, try a Caesar salad dressing as a dip. Makes about 2/3 cup (150 ml) dip.

INGREDIENTS:
• 1 /2 cup (125 ml) mayonnaise
• 1 clove garlic, minced  
• 1 tbsp (15 ml) grated onion
• 1 tsp chopped fresh thyme
• 1 tbsp (15 ml) red wine vinegar
• 1/3 cup (75 ml) crumbled Roquefort or other blue cheese, crumbled
• Cut vegetables: Carrots, celery and red, yellow and orange pepper strips

METHOD:
Stir together dip ingredients, mayonnaise, garlic, onion, thyme, vinegar and cheese.

Grilled Potato Wedges:  
• Scrub 4 medium potatoes. Cut into wedges and toss with 2 tbsp (30 ml) olive oil and pinch each salt and pepper. Place in grill basket over medium-high to medium heat and grill, turning or shaking pan often until golden brown and tender, about 30 minutes.

– Barb Holland is a professional home economist and food writer who believes in shopping locally and in season.