Receita
Chudda's Cuisine/Lounge
Jun 03, 2014
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WINGS WITH APRICOT CHUTNEY

Today I started a new chapter in my life and I am beyond excited. I am starting a new job with different expectations, I’m getting to know new people and also I am trying to not get overwhelmed with my new schedule. The dogs and I have been having the same routine for years which meant that I got up early, had my black coffee, checked my emails, did something for the blog and walked with them around our neighborhood. Mentally for me, it was hard today to reschedule everything I used to do in the morning. But here I am writing this post at the end of the afternoon, getting ready to walk with Chloe and Julia Child when the sun goes down and telling myself that everything is going to be ok. And it will!!

apricotwingcover

I love wings! Usually we bake them and Marilyn is always trying to give them a new twist with different spices or sauces. Remember when I said yesterday that we created another way to use the apricot chutney? Marilyn added some ingredients to make it more spicy, pureed it in the food processor  and used it as a sauce for the barbecued wings. It was delicious! For the apricot chutney recipe (here).

Dry Rub For Chicken Wings

24 lean chicken wings

1/2 cup dark brown sugar

1 tablespoon chili powder

1 tablespoon sweet smoked paprika

1 tablespoon ground cumin

1 teaspoon cayenne pepper

2 tablespoons garlic powder

2 tablespoons onions powder

1 tablespoon mustard powder

2 tablespoons kosher salt (or to taste)

1 tablespoon black pepper

olive oil

Apricot Chutney Glaze

See here:  Add 1 T. chili powder and 1 T. paprika to the chutney.  Mix in a food processor until broken down into a thick sauce.  Set aside.

Directions

Whisk together brown sugar, chili powder, paprika, cumin, cayenne, garlic powder, onion powder, mustard powder, salt and pepper until well combined.  Evenly coat all the wings with the dry rub.  Let marinate for 1-2 hours.  When ready to cook, preheat a grill to medium high.  Oil the wings lightly and place on the grill.  Cook, turning often until caramelized and cooked to 155F.  Baste the wings with the apricot sauce liberally, turning often until cooked until 165F.  Remove from the grill and set aside.

With the leftover sauce baste the wings before serving.

apricotwing2apricotwing3

Beijos e Tchau!

Ludmilla and Marilyn chudda

Ludmilla Ramos and Marilyn Chudda
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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

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