Sunday, April 27, 2025

Sauce
2⁄3 cup cider vinegar
1⁄3 cup Dijon mustard
1⁄3 cup orange marmalade
1 teaspoon prepared chili powder
1 teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon dark sesame oil
1⁄2 teaspoon curry powder
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon ground ginger

16 chicken wings, wing tips removed

1. To make the sauce: In a medium saucepan, whisk the sauce ingredients. Bring the sauce to a boil, then lower the heat and simmer for 10 to 15 minutes, stirring occasionally. Allow to cool to room temperature.

2. Place the chicken in a large, resealable plastic bag and pour in half of the sauce; reserve the other half. Press the air out of the bag and seal tightly. Turn the bag to coat the chicken, place the bag in a bowl, and refrigerate for 1 to 2 hours, turning the bag occasionally.

3. Remove the chicken from the bag and discard the sauce left in the bag. Grill over Direct Low heat until the meat is no longer pink at the bone, 30 to 40 minutes, brushing with the reserved sauce and turning occasionally. Serve warm.

Make 4 servings

Flank Steak with Dried Mushroom Magic

Prep time: 10 minutes
Grilling time: 8 to 10 minutes

1⁄4 ounce dried shiitake mushrooms (about 6 medium)
1 teaspoon whole black peppercorns
3 tablespoons peanut oil
1 flank steak, 11⁄2 to 2 pounds, trimmed of any
surface fat

S a u c e
2 tablespoons soy sauce
2 teaspoons granulated sugar
2 teaspoons rice vinegar

1. In a spice grinder or coffee mill, grind the mushrooms and peppercorns to a powder. Transfer the powder to a small bowl, add the oil, and stir to create a paste. Smear the paste evenly over both sides of the flank steak. Allow the flank steak to
stand at room temperature for 20 to 30 minutes before grilling.

2. To make the sauce: In a small bowl, whisk the sauce ingredients.

3. Grill the steak over Direct High heat until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut across the grain into thin strips. Place the strips in a medium bowl. Pour the sauce over the strips. Toss to evenly coat. Serve warm.

Makes 4 to 6 servings