I recently posted my very successful chicken wing cookout using a Napoleon basket on my Weber S670 gas grill. I was very happy with the results. But, I did notice that I lost a little bit of my wing seasoning as the wings went around and around, bouncing from one side of the basket to the other. I thought, maybe, just maybe, there’s another way. And here it is! Same recipe, different basket, and awesome results again, without the loss of a bit of the seasonings! Win!
The Only Fire basket clamps the wings in so they don’t roll around so much. Now, cheap, thin, skinny wings are still gonna roll a bit. I buy big, meaty wings. They definitely weren’t bouncing around.
This basket is great for other things too, like pork chops, pork loin, chicken breasts, and fish!
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
Place wings in a large resealable baggie or container. Add the oil and seasoning. Seal and toss to coat. Refrigerate for 1 hour.
Fire up your grill with a rotisserie attachment. You do not want any direct fire beneath the basket. I put a disposable pan under the basket to catch and drippings. On a charcoal grill you'll want to keep the lit coals in front of and behind the rotisserie. For a gas grill you want any burner(s) to the left and right of the basket to be lit if your burners run from-to-back. If your burners run from left-to-right you want to have the burner(s) in front of and behind the basket to be lit. If you have an infrared burner above your basket, light it also and turn it to medium-high. All other burners should be on high.
Transfer the wings to the basket and place on your grill. Turn on the rotisserie and close the lid. You want high heat, so no peaking. Let the wings cook for 20 minutes before checking them. They should start to crisp and the meat will start to pull back from the bones. Mine ended up taking 25-30 minutes until they got how I liked them.
Carefully remove the wings from the basket and sauce and serve.
I’m a huge fan of jalapeno poppers. A little heat, a little cheese (or a lot). Every bite packed with flavor. These jalapeno popper bites take that yummy concept and elevate it to true greatness. And they’re deep-fried. I mean seriously. I could eat an insane number of these. Don’t just double the recipe, triple it.
On the off-chance you have leftovers (only possible if you quintuple the recipe, in my opinion), these jalapeno popper bites reheat just fine. Just pop them in a 350 F oven for 5-10 minutes and devour!
I often look back at recipes and ponder “What could I do different?”. Not now. Not for this. These are perfect.
In a large bowl combine the shredded cheese, cream cheese, jalapenos, cooked bacon, and garlic.
Scoop out about 1 tablespoon of the mixture and form it into a tight ball. Place on a parchment-lined baking sheet. Repeat with the remaining cheese mixture.
Transfer the baking sheet to the freezer and chill for 30 minutes.
For the assembly
Set out three wide and deep plates. Pie plates work the best!
First plate: Whisk together the flour, salt and pepper.
Second plate: Whisk together the eggs and water.
Third plate: Whisk together the bread crumbs, garlic powder, and cayenne pepper.
Remove the cheese balls from the freezer. Working in batches, and making sure you cover the balls completely at each plate, dredge the balls first in the flour mixture, then into the egg mixture, and finally the bread crumbs. Transfer to a wire-rack.
For the frying
Heat up your deep fryer to 350 F.
Working in batches, fry the cheese balls for 3-4 minutes, until golden brown, rotating as they cook. Transfer to a wire-rack to drain.
Every bite into an appetizer, roll your eyes, make that ‘ooooooh my’ sound and smile? That’s what we did when we took our first memorable bite of these fried mozzarella pepperoni sticks. The egg rolls are so crunchy and yummy. The cheese gets all yummy gooey. The pepperoni adds a bite of meaty spiciness. All dunked in warm marinara.
We both agree, we’ll probably not make something more delicious or as addicting as these fried mozzarella pepperoni sticks. Oh we could probably make some changes. Maybe use a different cheese. Use pizza sauce for dunking. But why? There’s no point at all messing with this level of perfection. Just make them and enjoy and don’t over-think them. They’re awesome!
Heat oil to 375 F in a deep fryer, Dutch oven or deep skillet.
Working in batches, place egg roll wrappers in front of you with one corner towards you and one pointing away from your. The others will point to your left and right, forming a diamond. The wrappers are rectangular so it won't be a perfect diamond, but close enough.
Place three pieces of pepperoni in the center of the wrapper, leaving about an inch between the pepperoni and the left and right points of the diamond.
Center a piece of cheese over the pepperoni.
Grab the bottom point of the wrapper and fold over the top of the cheese, then roll up until you get to the top point. Just before you roll that last inch brush the inside of the wrapper with water to help hold.
Fry the sticks in oil for about 1 minute or until golden brown. Remove to a wire rack-lined sheet pan to drain and cool slightly.