Chef Lorena Garcia shares recipes for spicy chicken wings and grilled street corn
Looking for a way to spice up your 4th of July celebrations? Try chef Lorena Garcia's spicy chicken wings recipe to put a flavorful twist on a holiday classic.
Garcia is the chef and partner of CHICA restaurants in Las Vegas and Miami where she fuses Latin flavors and ingredients with modern techniques and dishes.
Garcia shared her recipes with "Good Morning America" for her spicy chicken wings with hot sauce, honey and chile, her grilled street corn and a refreshing pineapple mint frappe.
Recipe for Spicy Chicken Wings
Yield: 6 servings
Ingredients:
2 lbs of chicken wings
1/4 cup honey
1/4 cup hot sauce
2 tablespoons butter
1 fresno chile, diced
Directions:
Deep fry the chicken wings in vegetable oil.
In a saucepan at medium-heat mix all the ingredients until well combined.
Toss fried wings in the honey hot sauce mixture and serve.
Tips:
1. Make sure to use tin foil to catch drippings when grilling and also to cover when resting grilled items.
2. Make sure to glaze your ingredients toward the end of the cooking time to prevent burning the sugars with the direct fire.
3. Make sure you have a high temp on one side and mid-low temp on the other side of the grill to control internal cooking temperature of your meats and avoid overcooking.
4. Make sure you season generously with coarse kosher salt, as some will be lost in the grilling process.
Recipe for Grilled Street Corn
Yield: 6 servings
Ingredients:
6 whole corn cobs, in husk
½ cup unsalted butter, room temperature
2 teaspoons kosher salt
1 teaspoon ground chile de arbol
2 teaspoons ají amarillo powder
1 tablespoon lemon juice
1/4 cup lime chile crema (see recipe below)
½ cup Cotija cheese, crumbled
Directions:
Prepare a hot charcoal or gas grill. Pull back husk from corn cob, but do not remove it. Remove corn silk.
Tie up loose husk with a string of the same husk, making a handle (away fromthe corn cob).
In a medium-size bowl, whisk together butter, salt, chile de arbol, ají amarilloand lemon juice.
Holding corn by your makeshift handle, place the cob on the hot grill, turningthe cob occasionally to ensure all sides cook evenly.
Once grill marks appear, brush butter on corn cob and continue to apply butter tocoat all sides as you turn the cob. After 6-8 minutes, remove corn from grill andbrush liberally with butter.
Arrange buttered corn on a plate. Drizzle Lime Chile Crema on top. Sprinklewith Cotija cheese and a pinch of ground chile de arbol.
"Grilled corn on the cob is proof that street food is some of the best food in theworld. For an added rustic touch – and grilling convenience -- I make a handle outof the corn husk as I grill the cob," said Garcia.
Recipe for Chile-Lime Crema for Grilled Street Corn
Yield: 8 servings
Ingredients:
1 cup sour cream
1 teaspoon chile piquín or chile de arbol
1 lime juice
1 teaspoon lime zest
Directions:
In a blender, combine sour cream, chili, lime juice and lime zest. Blend until smooth.
Recipe for Pineapple Mint Frappe
Ingredients:
1 pineapple, peeled and chopped
1/4 cup mint leaves plus mint sprigs for garnish
1 tablespoon agave or honey
2 cups ice cubes
Directions:
Combine all ingredients in a blender and blend, pour into glasses and garnish with mint sprigs. Enjoy!
