Seneca Lake Wine Trail`s 2016 Smokin` Summer Kickoff Recipes Co

Seneca Lake Wine Trail’s
2016 Smokin’ Summer Kickoff Recipes
Co-sponsored with
The following is a list of participating wineries and next to their name is the recipe they have been submitted to us here
at the Seneca Lake Wine Trail office. If you need further clarification, please feel free to contact the wineries directly.
Happy sampling!
A. Ravines Wine Cellars, tba
B. Belhurst Winery, Honey-Espresso BBQ Glazed Smoked Farm Balls
C. White Springs Winery, tba
D. *not participating in this event
E. Serenity Vineyards, Pineapple Pulled Pork
F. Seneca Shore Wine Cellars, Calico Beans
G. Anthony Road Wine Company, Grilled BBQ Chicken Pizza
H. Prejean Winery, tba
I. Torrey Ridge Winery, Slow Cooked Hickory Smoked Baked Beans
J. Earle Estate Winery, Smoked Pulled Pork
K. *not participating in this event
L. Villa Bellangelo, Soda Pop BBQ Pulled Pork
M. Fruit Yard Winery, Acini dePepe Fruit Salad
N. Hickory Hollow Wine Cellars, Java Mop Beef BBQ
O. Glenora Wine Cellars, Trestlecreek Cider Braised Pork
P. Fulkerson Winery, Italian Sub Salad Recipe
Q. Rock Stream Vineyards, Espresso Meatballs with Grappa
R. Lakewood Vineyards, Peri Peri Chicken
S. Castel Grisch Winery, Mini Chipotle Pineapple Chicken Kebabs
T. Catharine Valley Winery, tba
U. J.R. Dill Winery, West African Chicken Kabobs
V. *not participating in this event
W. Chateau LaFayette Reneau, Onion & Balsamic Bacon Jam
X. Leidenfrost Vineyards, Mini Strawberry Shortcakes
Y. Hazlitt 1852 Vineyards, Pulled Pork Red Cat BBQ Sliders & Cole Slaw
Z. Penguin Bay Winery, Rodeo Baked Beans with Pulled Pork
AA. Standing Stone Vineyards, Smoky Corn Salad
BB. Bagley's Poplar Ridge Vineyards, BBQ Bacon Ranch Chicken Pasta Salad
CC. Caywood Vineyards, tba
DD. *not participating in this event
EE. *not participating in this event
FF. Kings Garden Vineyards, tba
GG. Zugibe Vineyards, Bostrom Farms Smoky Beef Brisket Potato Salad
HH. Three Brothers Wineries & Estates, Bacon Cheeseburger Crock Pot Dip
II. Ventosa Vineyards, Fire Grilled Chicken Wings
Looking for local food?
Many of our member wineries use as much local produce in their event recipes as is
practical. They believe that it is not only the responsible thing to do, but also believe
that locally sourced foods are fundamentally superior to those trucked into our region
from far away. The Finger Lakes Culinary Bounty is a nonprofit organization dedicated to
strengthening connections across the Finger Lakes food system and celebrating local
farms, foods, beverages, culinary talent, and businesses. The organization works to
promote regional cuisine and agri-tourism, advocate for regional farms and foods, and
act as an informational resource for members, residents, and visitors. Check out
www.FLCB.org to find a current directory and map of local food growers and retailers in the Finger Lakes. And when you
see the Finger Lakes Culinary Bounty logo displayed at a business, you know they carry local products.
BELHURST ESTATE WINERY
Honey-Espresso BBQ Glazed Smoked Farm Balls
Yields 24 meatballs
3/4 lb. ground beef
3/4 lb. ground turkey
3/4 lb. chorizo sausage
1/2 cup leeks, roasted and chopped
2 tbsp. garlic, minced
1 tbsp. Worcestershire
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1/2 cup aged parmesan, grated
3 whole egg
1 cup seasoned bread crumbs
1/3 cup honey
2/3 cup Java Espresso BBQ Sauce
1 tsp Sriracha pepper sauce
In a small sauce pot, mix honey, Sriracha and Java Espresso BBQ Sauce and heat through.
In a large mixing bowl, combine ground beef, turkey, chorizo, leeks, garlic, Worcestershire, grated parmesan, eggs
and bread crumbs. Mix until just thouroughly combined, but do not over mix.
Portion into 1 1/2 oz. meatballs and place in 350ºF smoker with applewood chips. Cook until meatballs reach an
internal temperature of 165ºF.
Remove smoked meatballs and toss in honey-Espresso BBQ mixture.
SERENITY VINEYARDS
Pineapple Pulled Pork
Pair with Serenity Vineyards 2013 Chardonnay (barrel fermented)
or 2012 Semi-dry Riesling.
4 lbs. Bostrom Farms Pork Butt
½ cup chicken broth
½ cup brown sugar
½ cup soy sauce, Tamari or Aminos
1 can Pineapple diced or crusched
½ cup Serenity Vineyards 2013 Chardonnay (Barrel fermented)
1 medium onion chopped
1 tbsp. chili powder
1 tbsp. paprika
1 tbsp. dried cilantro or 2 sprigs fresh
1 tbsp. ginger powder
Salt and black pepper to taste
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In a crock pot, pour the chopped onions.
Mix all the dry spices together and rub the pork butt, then place on top of the chopped onions.
Pour the liquid ingredients over the pork, in the crock pot.
Cook on low for 8 to 10 hours or until the meat falls apart.
Shred, mix with the thickened sauce in the crock pot and serve on sandwich buns or rice.
SENECA SHORE WINE CELLARS
Calico Beans
1 lb. ground beef
1 lb. bacon
1 can pork & beans
1 can butter beans
1 can kidney beans
1 cup brown sugar
1 jar chili sauce
Preheat oven to 350°. Brown the ground beef and cook the bacon. Place the ground beef, bacon, and all the remaining
ingredients in a casserole dish and stir to mix well. Place casserole in oven and bake for 45 minutes. Serve with a glass
of Seneca Shore Red Knight.
ANTHONY ROAD WINE COMPANY
Grilled BBQ Chicken Pizza
1 medium pizza shell
8 oz. Java-Gourmet JAVA MOP
2 boneless grilled chicken breasts
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella
1/4 cup blue cheese
1/4 cup caramelized onions
1/4 cup sliced scallions
Grill chicken breasts, cool and slice thin. Cover pizza shell with JAVA MOP sauce. Sprinkle sliced chicken, caramelized
onions and cheeses on top of sauce. Place in preheated 370⁰F oven and bake for about 20 minutes. Sprinkle with
scallions and enjoy!
TORREY RIDGE WINERY
Slow Cooked Hickory Smoked Baked Beans
Source: Julie’s Eats and Treats
Yields: 12 servings
1 lb. bacon, fried and crumbled
1 lb. hamburger, fried
1, 28 oz. can Boston Recipe Baked Beans
1, 15 oz. can kidney beans, drained
1 cup ketchup
1/4 cup brown sugar
2 tbsp. liquid smoke
2 tbsp. vinegar
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In slow cooker combine baked beans, kidney beans, hamburger and bacon; mix until combined.
In another bowl mix remaining ingredients. Add to bean mixture and mix until combined.
Cook 6-8 hours on low in crock pot.
EARLE ESTATES MEADERY
Smoked Pulled Pork (Crock-pot Method)
Source: Civilized Cave Man Cooking
Serves: 6
1, 3-5 lb. Boston butt
yellow mustard to coat
Mop Sauce:
1/2 cup apple juice
1/2 cup olive oil
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Caveman Blend:
4 tbsp. smoked paprika
2 tbsp. sea salt
2 tbsp. chili powder
2 tbsp. ground cumin
1 tbsp. ground black pepper
1 tbsp. dried oregano
1 tbsp. ground white pepper
2 tsp. cayenne pepper
Make the caveman blend by combining all the spices listed in a bowl and mixing well (you will not need all of this,
store the extra in an airtight container or Ziploc).
If smoking your pork, make your mop sauce by combining the ingredients in a spray bottle.
Apply a thin coat of mustard to your pork butt. Generously cover the entire pork butt with the caveman blend.
Wrap the seasoned pork butt in plastic wrap or put it in a large Ziploc and let sit in the refrigerator for at least 8
hours but up to 48
Remove your Boston Butt from the refrigerator and place in the bottom of your crockpot. Add 1/2 cup of olive oil
and 1/2 cup of apple juice (Mop Sauce) to the crockpot. Cover and set on low for 12 hours.
Once done, shred with forks. You can put the pork back in its delicious broth or serve with your favorite BBQ sauce
VILLA BELLANGELO
Soda Pop BBQ Pulled Pork
Paired with: Dry Riesling
7 lb. pork roast
1 crock pot
1 can Coca Cola
3¼ tbsp. brown sugar
½ cup Sweet Baby Rays BBQ Sauce
2 tsp. Rosemary
2 tsp. sage
2 tsp. thyme
OK so the easy and tasty recipe is:
• Place the pork roast (fat side up, leave strings on) in crock pot and rub the seasonings rosemary, sage and thyme on
as a dry rub.
• Pour 1 can of coke (root beer adds a unique flavor as well) over roast. Slow cook for 6 hours.
• Remove from crock pot. Cut strings and scrape fat off top. Using two forks shred pork and knead in 3-1/4
tablespoons of brown sugar.
• Put back into a clean crockpot with one and a half cups of your favorite BBQ sauce (mine is Sweet Baby Ray's). Heat
thoroughly and serve on a bun! Serves many :)
FRUIT YARD WINERY
Acini dePepe Fruit Salad
1 cup sugar
½ tsp. salt
3 eggs, beaten
2 tbsp. flour
1¾ cups pineapple juice
½ lb. acini di pepe pasta
2 small cans mandarin oranges, drained
2 large cans pineapple tidbits, drained
maraschino cherries, halved
10 oz. bag colored marshmallows, optional
8 oz. Cool Whip
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Combine sugar, salt, eggs, flour and pineapple juice in saucepan. Cook and stir over medium heat until thick. Stir
constantly as mixture scorches easily. Cool.
Pour sauce over cooked and cooled pasta in large bowl. Mix well. Refrigerate overnight.
Prior to serving, add oranges, pineapple, cherries, marshmallows and Cool Whip. Mix well. Refrigerate leftovers.
Salad will keep up to 10 days. Serves 12 or more.
Serve with your favorite White Wine from the Fruit Yard Winery!
HICKORY HOLLOW WINE CELLARS
Java Mop Beef BBQ
3 lb. boneless chuck roast
Java Mop, made by Keuka Lake Coffee Roasters
Directions:
• Sear chuck roast in oil on both sides.
• Place beef in crock pot on high, cover with java mop, cook for 6-8 hours on high until meat is shreddable.
• Serve on rolls.
GLENORA WINE CELLARS
Trestlecreek Cider Braised Pork
2 1/2 to 3 lbs. boneless pork shoulder, smoked
about 1 1/2 tsp. kosher salt
about 1 tsp. pepper
3 tbsp. extra-virgin olive oil
1 medium onion
3 medium regular carrots
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2 large celery stalks
2 large garlic cloves
about 2 cups Trestlecreek Cider
about 1 cup chicken broth
1 tbsp. chopped fresh thyme leaves
1 tbsp. chopped fresh flat-leaf parsley leaves
Preheat oven to 300°F. Season roast with 1 1/2 tsp. salt and 1 tsp. pepper. Heat oil in a 4- to 5-qt. Dutch oven over
high heat until very hot. Brown pork on all sides, turning as needed, about 10 minutes total.
Meanwhile, cut onion, medium carrots, and celery into 2-in. chunks. Arrange around the browned roast with garlic.
Pour in 2 cups cider and 1 cup broth ("I make mine from the bones of Sunday night's chicken"), adding more of
either if the liquid doesn't completely cover meat. Bring to a boil. Cover with foil, pressing it down onto meat to
eliminate any air gaps, then add the lid.
Braise in oven 2 to 2 1/2 hours, until a fork slides right in; "it means the connective tissue has lost the battle and the
muscle is loosening." Let cool, then chill overnight. (Or let sit until cool enough to handle.)
Preheat oven to 375°. Spoon off fat from roast and discard. Transfer roast to a plate. Remove twine and break roast
into 2-in. chunks with your fingers. Strain braising liquid and return to pot (discard vegetables).
Reduce braising liquid to 2 cups over medium heat, 10 to 20 minutes. Return pork to pot. Taste and add more salt or
pepper if you like. Finish about 50 minutes.
Stir in thyme. Scatter parsley on top.
FULKERSON WINERY
Italian Sub Salad Recipe
1 large head iceberg lettuce
¼ lb. hard salami
¼ lb. pepperoni
¼ lb. ham
¼ lb. turkey
½ lb. cheese (Sunset View Creamy)
⅛ cup Italian dressing
small onion, thinly sliced
2 medium tomatoes, cubed
2-3 tbsp. mayonnaise
½ tsp. Italian Seasoning
Optional: black olives, sweet peppers, hot peppers,
pickles, cucumbers, peppers, etc.
Clean lettuce and tear into bite size pieces and place in large bowl with onion. Chop meat and cheeses into bite size
pieces, toss together. Add dressing and toss again. Add mayo and toss again. Add more dressing or mayo if needed. Add
any optional ingredients. Sprinkle with Italian Seasoning. Gently fold in tomatoes. Chill and serve immediately.
Enjoy with any style Riesling from Fulkerson Winery.
Feel free to add anything else you like to eat on a hoagie or sub. You can serve this as a salad or on rolls. Great for a get
together or to spice up your salad! This salad does not store well. Plan to eat it all in one sitting or you will have a soggy
mess of leftovers.
ROCK STREAM VINEYARDS
Espresso Meatballs with Grappa
80, 5/8” frozen meatballs
1½ cups of Java Gourmet Java sauce
½ cup bacon bits
¼ cup - Rock Stream® Grappa
Stir together and heat in a slow cooker on high for 3 hours or until hot.
LAKEWOOD VINEYARDS
Peri Peri Chicken
Serve with Lakewood Vineyards Valvin Muscat
5 Lb. Boneless skinless chicken breasts (or chicken tenders)
Marinade:
8 cloves garlic, chopped
½ cup olive oil
½ cup vinegar
½ cup lemon juice
½ cup water
1 heaping tbsp. paprika
1 heaping tbsp. chili powder
1 heaping tbsp. salt
2 small chili peppers, chopped
Combine marinade ingredients in a large bowl. Add chicken to marinade, cover and refrigerate 2 hrs. to overnight.
Grill chicken over a medium flame and enjoy with a glass of Lakewood Vineyards Valvin Muscat!
CASTEL GRISCH WINERY
Mini Chipotle Pineapple Chicken Kebabs
Paired with: Cayuga
Chipotle Honey Sauce:
½ cup tomato sauce
¼ cup honey
2-3 tsp. chipotle paste (available at selected retailers)
¼ cup brown sugar
1 tbsp. Worcestershire sauce
2 tsp. apple cider vinegar
½ tsp. ground garlic
½ tsp. ground black pepper
Kebabs:
700 g boneless and skinless chicken thighs
24 chopped pineapple chunks (fresh or tinned will work)
kebab sticks, halved and soaked in water
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Cut the thighs into bite size chunks.
Skewer chicken pieces onto the kebab sticks, alternating with pineapple chunks.
Brush with chipotle honey sauce over medium heat coals for 10 minutes. Remember to baste as you turn. Once
cooked, remove and allow to cool before packing in a container for the road.
J.R. DILL WINERY
West African Chicken Kabobs
1 cup roasted peanuts
1 tbsp. finely grated ginger
3 garlic cloves, crushed
1 chicken bouillon cube
2 tsp. paprika
1½ tsp. onion powder
½ tsp. cayenne
1 lb. skinless, boneless chicken breast, sliced crosswise 1/4 inch thick
¼ cup canola oil
kosher salt
pepper
16 wooden skewers, soaked in water for 30 minutes
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In a food processor, pulse the peanuts until finely chopped. Add the ginger, garlic, bouillon cube, paprika, onion
powder and cayenne and pulse until a coarse and crumbly mixture forms. Spread the peanut mixture on a large
plate.
Rub the chicken all over with 2 tablespoons of the oil and season with salt and pepper. Thread the chicken onto the
skewers and press into the peanut mixture to coat both sides. Arrange the skewers on a plate. Let stand at room
temperature for 30 minutes.
In a grill pan, heat 1 tablespoon of the oil. Cook half
of the chicken over moderate heat, turning carefully, until deep
golden and the chicken is cooked through, about 5 minutes. Repeat with the remaining oil and chicken. Serve hot.
CHATEAU LaFAYETTE RENEAU
Onion & Balsamic Bacon Jam
Exec. Chef John McNabb
3 small Spanish onions, small diced
2 lb. cooked apple wood smoked bacon, chopped (3tbsp. rendered bacon fat reserved)
2 tsp. ground coriander
1 tsp. cayenne pepper
1 ½ tsp. ground white pepper
2 cups balsamic vinegar
1½ cups packed light brown sugar
In a large saucepot, over medium-high heat, add rendered bacon fat until hot. Add diced onions and sauté until
translucent. Deglaze pot with balsamic vinegar and bring to a steady simmer. Add chopped bacon to pot and stir
frequently for 2 minutes to incorporate. Add remaining ingredients stirring occasionally to prevent scorching and
simmer 10-12 minutes. Jam will start to reduce and thicken. Season with salt and pepper to taste if needed. Remove
from heat and store in a mason jar or tight lidded container. Jam will stay fresh for 9-11 days. Enjoy on crusty baguette
or as an accompaniment to a cheese or charcuterie selection.
LEIDENFROST VINEYARDS
Mini Strawberry Shortcakes
1½ lb. strawberries, stemmed and quartered
5 tbsp. sugar
2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. baking soda
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2 tbsp. sugar
¾ tsp. salt
1½ cups heavy cream
1 can of whipped cream
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
Preheat the oven to 400⁰F.
Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add
heavy cream and mix until just combined. Place mixture in a greased cupcake pan and bake until golden, 18 to 20
minutes.
Remove shortcake from pan and place on a rack to cool slightly.
Cut shortcakes in half horizontally.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of
whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
Enjoy with a glass of our Cabernet Sauvignon or Log Cabin Rose
HAZLITT 1852 VINEYARDS
Hazlitt’s World Famous Pulled Pork Red Cat BBQ Sliders and Cole Slaw
Pork:
3 lb. Boston butt pork roast
1½ tbsp. smoked paprika
1 tbsp. garlic powder
1 tsp. cayenne pepper
1½ tsp. packed brown sugar
1½ tsp celery salt
1½ tsp. mustard powder
Kosher salt
1, 6 oz. bottle of Red Catastrophe hot sauce
16 slider rolls, split and toasted
coleslaw, for topping
Sauce:
1 cup apple cider vinegar
½ cup Schooner Red
1 clove garlic, smashed
1 Fresno chile pepper, halved lengthwise (remove seeds
for less heat)
2 tablespoons packed brown sugar
2 tablespoons tomato paste
1 tablespoon dijon mustard
Kosher salt
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Preheat the oven to 225⁰F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the
cuts about 3/4 inch deep and 1 inch apart. Make the rub: Combine salt and spices in a small bowl. Massage it into
the meat.
Place the pork in a roasting pan and pour the beer and hot sauce into the pan. Cover with foil and roast 3 hours.
Check it periodically, and turn the roast over every hour.
Remove the foil and continue roasting until the pork has reached an internal temperature of 190⁰F, about 1½ more
hours. Remove from the oven, cover loosely with foil and let rest 30 minutes.
Combine the vinegar, Schooner Red, garlic, chile, brown sugar, tomato paste, dijon mustard and 1 1/2 teaspoons salt
in a small saucepan and bring to a boil. Remove the chile.
Pull the pork into long shreds using 2 forks. Get rid of the fat and anything else that doesn't look delicious. Toss the
pork with any residual pan juices and add salt to taste.
Serve the pork on slider rolls with a drizzle of sauce; top with coleslaw.
PENGUIN BAY WINERY
Rodeo Baked Beans with Pulled Pork
2, 15 oz. cans pork and beans
1 can light red kidney beans
1/2 cup packed brown sugar
1/2 onion, chopped
1/2 cup BBQ sauce
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
salt and pepper to taste
shredded pork
Preheat oven to 350⁰F. In a 9x9-inch baking dish, combine beans, brown sugar, onion, BBQ sauce, mustard,
Worcestershire sauce and season with salt and pepper to taste. Stir in shredded pork. Bake for 1 hour or until sauce is
thickened.
STANDING STONE VINEYARDS
Smoky Corn Salad
2 medium ears corn, or 2 cups corn kernels
1, 15 oz. can black beans, drained and rinsed,
or 1 1/2 cups cooked black beans
2 medium tomatoes, seeds removed and finely chopped
1/2 cup finely chopped onion, about 1 medium onion
1 tsp. minced garlic
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1/2 jalapeño, seeds removed and finely minced
2 tbsp. fresh lime juice
1 tbsp. Riesling
2 tbsp. olive oil
½ to 1 tsp. kosher salt
½ tsp. smoked paprika
Bring a medium pot of salted water to a boil then cook corn kernels 2 to 3 minutes, or until crisp tender.
Immediately submerge corn into a bowl of ice water to stop cooking. Drain.
In a medium bowl, combine corn, black beans, tomatoes, onion, garlic, jalapeño, lime juice, Riesling, olive oil, salt
and smoked paprika.
BAGLEY'S POPLAR RIDGE VINEYARDS
BBQ Bacon Ranch Chicken Pasta Salad
chicken breast, chopped
12 oz. spiral pasta
1/2 cup ranch dressing
3/4 cup barbeque sauce (Sweet Baby Rays)
1 cup cheddar cheese, shredded
1/2 cup of chopped red onion
1 chopped tomato, or a handful of cherry tomatoes chopped in half
6 pieces bacon, cooked hard and crumbled
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Cut the cooked chicken breast up into bite sizes.
Cook the pasta according to the package directions.
In a large bowl, combine the chopped chicken, cooked and drained pasta, ranch dressing, barbeque sauce, shredded
cheese, onions, chopped tomatoes and bacon. Mix well and serve or refrigerate.
ZUGIBE VINEYARDS
Bostrom Farms Smoky Beef Brisket Potato Salad
Smoked Brisket, potatoes, green onion, sour cream, sharp cheddar
(vegetarian batch without brisket)
4-6 lb. brisket, untrimmed, with a thick sheath of fat
5 tbsp. brown sugar
5 tbsp. kosher salt
1 tbsp. ground black pepper
4½ tsp. paprika
1½ tsp. dry mustard
1 tbsp. ancho chile powder
½ tsp. granulated onion
¼ tsp. granulated garlic
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Trim the brisket, leaving 1/4 inch of fat. Lightly score the fat so the rub can sink in.
In a medium bowl, combine the remaining ingredients (except the sugar shake) and thoroughly rub over the brisket.
Wrap the meat in plastic and refrigerate for at least 6 hours or up to overnight. About 45 minutes before you're
ready to grill, pull the brisket out of the refrigerator and let come to room temperature.
Prepare your smoker or grill for barbecuing, using the indirect heat setup with a drip pan in place, and preheat to
190⁰F. Pour some water in the drip pan and place some presoaked wood chunks or a packet of presoaked wood
chips directly on the hot coals. Oil the hot grate and place the brisket in fat side up and smoke, covered, for 1 to 1
1/4 hours per pound. This could take as little as 5 hours or as many as 10. You want the brisket to reach an internal
temperature of 180-185⁰F.
Let the brisket rest for a few minutes before cutting into it. Remember to always cut across the grain.
Finish by serving the sliced brisket with potato salad
THREE BROTHERS WINERIES & ESTATES
Bacon Cheeseburger Crock Pot Dip
1 lb. of lean ground beef or turkey
8 oz. package of cream cheese, cubed
2 cups shredded cheddar cheese
10 oz. can of diced tomatoes with green chiles
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6 oz. package of real bacon bits, divided
1 tsp. dried parsley
assorted dippers
Brown up ground meat. Drain meat and place in a large skillet.
Over low heat, stir in cheeses, tomatoes along with their juices and all of the bacon bits except for 2 tablespoons
(set these aside for garnish at the end). Cook while stirring frequently until everything is heated through and well
blended
Pour mixture into a 2-quart crock pot. Cover and cook on low for 2-3 hours stirring occasionally.
Stir in parsley and sprinkle with remaining bacon bits just before serving.
VENTOSA VINEYARDS
Fire Grilled Chicken Wings
3 lb. of chicken wings, separated at joints, tips discarded
1 cup of orange juice for marinade
1 jar of Java Gourmet Sicilian Citrus JAVA Rub
Marinate chicken in orange juice for 2 or more hours. Apply Java Gourmet Sicilian Citrus JAVA Rub thoroughly and let sit
for 2 hours. Bake wings for 15 minutes at 350⁰F. Grill to finish for a char-broiled flavor.