Hot, Sweet, and Sticky Chicken Wings


For the marinade:

1/2 cup ketchup
1/4 cup balsamic vinegar
2 tablespoons dark brown sugar
4 teaspoons granulated garlic
4 teaspoons Worcestershire sauce
3 teaspoons Tabasco sauce
2 teaspoons Dijon mustard
2 teaspoons paprika
2 teaspoons chili powder

20 chicken wings, wing tips removed
Extra-virgin olive oil


To make the marinade: In a medium bowl whisk together the marinade ingredients.

Rinse the chicken wings under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.

Remove the wings from the bag and discard the marinade. Lightly brush or spray the wings with olive oil. Sear over Direct Medium heat until well marked, 4 to 6 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the meat is no longer pink at the bone, 8 to 10 minutes. Serve warm.

Prosciutto-wrapped Shrimp


24 large shrimp (about 1 pound), peeled and de-veined
1 teaspoon instant minced garlic
1/2 teaspoon dill weed
1/2 teaspoon dried tarragon leaves
1/2 pound prosciutto, sliced paper-thin
Non-stick cooking spray


In a medium bowl place shrimp, garlic, dill, and tarragon; toss to coat. Cut prosciutto slices in half lengthways. Wrap each shrimp in a half-slice of prosciutto.

Thread wrapped shrimp on skewers, leaving a little space between each piece. Spray lightly with cooking spray.

Place skewers on centre of cooking grate and grill for 5 to 6 minutes, turning once halfway through grilling time.

Makes 12 servings.

Note: If using wooden skewers, soak in water 30 minutes before using so ends won’t burn during grilling.

Grilled Wild Mushroom Strudel


8 ounces fresh oyster mushrooms
8 ounces fresh portabello mushrooms, stems removed
8 ounces fresh shiitake mushrooms, stems removed
Olive oil
Salt and pepper
5 ounces fresh spinach leaves
1 cup heavy cream
5 sheets phyllo dough
1/2 cup butter (1 stick), melted


Brush mushrooms clean with a damp paper towel. Brush with olive oil and season with salt and pepper. Place the mushrooms over Direct Medium heat and grill 10 to 15 minutes or until tender. Let cool; discard base of oyster mushrooms just where stems attach to each other. Chop mushrooms roughly. Place in a strainer and allow any excess moisture to drain away.

In skillet, sauté spinach in olive oil until wilted. Add cream and simmer until reduced by half, about 12 minutes. Stir in mushrooms.

On waxed paper lay one sheet of phyllo dough. Brush phyllo with butter and cover with second sheet. Brush second sheet with butter. Continue layering and brushing sheets until all five are buttered.

Place mushroom mixture on the long edge of the phyllo dough and roll toward the other edge. Fold over edges to seal. Place on an insulated baking sheet, seam side down. Place in center of cooking grate and cook over Indirect Medium heat 15 to 20 minutes or until nicely browned on top. Cut into 2-inch pieces.