tables: 2022

serves 4-5

Add wings to a gallon Ziplock bag then add pickle juice, seal and remove all the air, and then squish to combine. Refrigerate anywhere from 2-8 hours – the longer the wings sit in the pickle juice, the more “pickley” they’ll taste in the end. (See notes section for a non-pickle juice brine alternative.)

Drain wings in a colander then pat very dry with paper towels. Add wings to a large mixing bowl then sprinkle lemon pepper seasoning and baking powder on top and mix with your hands to evenly coat. Place wings on a cooling rack set atop a baking sheet then refrigerate while you prepare the smoker.
Prepare your smoker or charcoal grill to smoke over indirect heat (ie, create a hot zone and a cool zone) then bring the temperature to 250 degrees as measured by a digital thermometer clipped into the cool zone. Add wood chips, if using (we use one pice of cherry wood and one piece of oak wood) then place wings on the grate over the cool zone. Shut the lid then smoke for 30 minutes – heat should stay between 225-250 degrees.

If your smoker also functions as a grill, raise the temperature in the hot zone to 450 degrees – alternatively you can heat a gas grill over medium-high heat. Transfer wings over to the hot zone then grill, turning often and moving wings to the cool zone if scorching occurs, until the internal temperature reaches 170 – 190 degrees (180-185 makes for some very tender wings!)
Let wings rest for at least 15 minutes before serving. If you choose to toss the wings in sauce before serving, make sure the sauce has been warmed up first. These wings are DELICIOUS “plain”/served as it.

Here is the digital thermometer we use >
If you don’t plan on smoking the wings right after marinating, you can store them uncovered in the fridge on the cooling rack set atop a baking sheet for up to 18 hours before smoking.

If you don't have pickle juice, or don't like the flavor of pickles, stir 2 Tablespoons each salt and brown sugar into 2 cups warm water until dissolved, then add mixture to a gallon Ziplock bag with the chicken wings.

photo collage of smoked chicken wings

serves 5-6

Optional toppings: chopped red onion, chopped green onion, chopped cilantro, chopped fresh tomato, diced avocado, shredded lettuce, sour cream, salsa, guacamole
For the Red Enchilada Sauce (makes 2 cups):
- 3 Tablespoons neutral tasting oil (like avocado or vegetable oil)
- 2 Tablespoons gluten free all purpose flour (I like Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
- 3 Tablespoons mild chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- scant 1/4 cup tomato paste
- 2 cups chicken broth

For the Red Enchilada Sauce: Heat oil in a saucepan over medium heat then add flour and whisk slowly and constantly for 1 minute. Add seasonings — chili powder through cumin — then whisk until the spices are toasted and fragrant, 1 minute. Add tomato paste then whisk until combined. Slowly stream in chicken broth while whisking to create a smooth sauce then turn heat up to medium-high to bring sauce to a bubble. Turn heat back down to medium then simmer until sauce has slightly thickened, 3-4 minutes, stirring often. Set aside. Sauce can be made 3-4 days ahead of time.
Preheat broiler to high.
Heat oil in a large (12”) oven proof skillet over medium heat. Add peppers and onions then saute until they begin to soften, 5 minutes. Turn heat up to medium-high then add ground beef, chili powder, cumin, garlic, and a pinch of salt. Continue to saute until beef is cooked through and peppers are tender, 8-10 minutes, then drain beef mixture if necessary and add back to the skillet.

Add black beans, frozen corn, and prepared enchilada sauce then stir to combine. Bring mixture to a simmer then add chopped tortillas and fold to combine. Simmer until tortillas are tender, 3-4 minutes, stirring often. Remove skillet from heat then sprinkle shredded cheese on top and broil until melted. Scoop into bowls then serve with optional toppings.

I recommend using mild chili powder to keep this dish on the mild side (my kids 8 and under eat it just fine using mild chili powder). Use spicy chili powder if you’d like it to be spicy.

serves 6

Melt 2 Tablespoons butter in a soup pot over medium heat. Add carrots, season with seasoned salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally.
Add rice, dried onions and dried garlic then stir to coat in butter and saute for 1 minute. Add dried parsley and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure rice doesn’t stick to the bottom of the pot as it comes to a boil.
Turn heat down to medium-low then simmer for 10 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turn heat up slightly to bring back up to a bubble, then turn back down to medium-low and continue to simmer until chicken is cooked through and rice is al dente, 12-15 more minutes, stirring occasionally and more frequently near the end.

Place a lid on top of the pot then remove from heat and let sit for 5 minutes. Stir in remaining 2 - 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Scoop into bowls then serve. Note: dish will thicken as it cools.