Labor Day Cookout Recipes

Labor Day Cookout Recipes

When it comes to Labor Day cookouts and the start of Football season our mind immediately goes to Wings! You can do no wrong with the classic Buffalo wing recipe but we wanted to do a little something different. We cooked up not one, but TWO tasty recipes for wings along with a Redskin Potato Salad.

Jerk Chicken Wings

  • 4 green scallions, chopped
  • 3 large garlic cloves, chopped
  • 2 Scotch bonnet chilies (or milder chilies like jalapeño or habanero depending on spice preference) chopped
  • 1/2 small onion, chopped
  • 1/8 cup brown sugar
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoons ground allspice
  • 1/2 teaspoons freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup vinegar (preferably celery vinegar from Keepwell Vinegar)
  • 1/8 cup tamari soy sauce
  • juice of 2 limes
  • 1/8 cup coconut oil 
  • 1 teaspoon freshly ground black pepper

Place all ingredients in a blender and puree.  Pour over 2-3 dozen chicken wings and let marinade over night.  Cook on the grill, smoker or oven until internal temperature reaches 165 degrees. 

For the oven:

400 degrees for 40-50 minutes flipping halfway

For the smoker:

250 degrees for 1.5-2 hours

For the grill:

Medium direct heat / 350 degrees for 25-30 minutes

 

Maryland Fried Chicken Wings

  • 2 dozen chicken wings
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 Tbsp Chesapeake seasoning
  • 3 tsp kosher salt
  • canola or vegetable oil for frying

In a large bowl, combine the chicken with the buttermilk and 2 teaspoons salt. Refrigerate for at least 4 hours, or overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take the chill off.

Stir together the flour, New Bay, and 1 teaspoon salt. Place in a gallon-sized resealable bag, and set aside.

Heat 1 1/2 inches of oil in a deep skillet or dutch oven to 365 degrees.  You can also use an air fryer or deep fryer (follow the instructions provided with the fryer).

Working in batches place the chicken wings into the flour mixture and shake the bag to coat, pressing to adhere.

Fry 3-4 minutes, checking to make sure chicken isn’t getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn’t burn.  You want to get the chicken wings crispy and golden brown with an internal temperature of 165.  If using an air fryer follow the directions for chicken wings that came with the fryer.

Garnish with Baba’s hot pickles and OB dipping sauce.

Organic Butcher Blue Cheese and Buttermilk Dipping Sauce

  • 2 T Organic butcher “Green Seasoning”
  • 1/4 cup of vinegar (malt or apple cider preferred)
  • 1 T sugar
  • 1/4 cup buttermilk
  • 1/4 cup sour cream
  • 1/3 cup crumbled blue cheese (our brand from the store)
  • Freshly ground black pepper

“Redskins” Horseradish Potato Salad

  • 2 1/2 lbs. red potatoes, do not peel
  • 4 hard-boiled eggs, chopped
  • 1 cup mayonnaise (prefer Duke’s)
  • 6 tablespoons prepared horseradish
  • 2 tablespoons white sugar
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste

Boil skin on red potatoes in salted water until tender, 20-25 minutes.  Let the potatoes cool then cut into ½ inch pieces.  Combine mayonnaise, horseradish, sugar and parsley in a separate bowl.  Add mayonnaise “dressing” over potatoes and chopped hard boiled egg.  Season with salt and pepper and let sit over night.  Check the seasoning before serving.

 


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