1) Preheat oven to 400 degrees F. Line a baking sheet with tin foil or parchment paper and top with a baking rack. Spray the rack with cooking spray.
3) Place the chicken in the oven for about 50-55 minutes.
4) Meanwhile, on the stove in a small pot over medium heat, add the grapefruit juice, balsamic vinegar, garlic, brown sugar and a pinch of salt. Boil for about one minute. Take off the heat and let it rest. The mixture will get thicker and syrupy as it cools.
5) After the wings have baked for about 25 minutes, remove the wings from the oven and brush them with the sauce, flip them and sauce the other side. Put back in the oven. Do this 3-5 more times cooking for another 30-35 minutes. (Total cooking time on the wings will be about 50-55 minutes.)
6) I like to finish the wings with a final brush of the glaze and then put them under the broiler to get golden brown and dark in spots. This will take about 2 minutes. Watch them so they don’t burn.
7) Sprinkle with a little salt and some freshly ground black pepper. Serve on a platter and garnish with some fresh wedges of cut grapefruit which is great squeezed on top of the wings. Enjoy.
I always start these by bringing them to room temperature and drying them with paper towel. That will help them crisp up in the oven. If you have the time, you can keep them in the fridge (already dried) overnight for an even crispier skin. I then brush them with garlic olive oil and sprinkle them with onion powder, salt and pepper.
The glaze is a piece of cake to make. I mix everything in a small pot then I boil it on the stove for one minute. When you let it cool for 10 minutes, the sauce will thicken slightly and become syrupy. Perfect for the chicken’s glaze.
Brush them multiple times during the cook starting at 20 minutes. I’ll keep brushing every 5-7 minutes after that until the sauce is gone. It gives them a nice, sticky glaze!
The final 2 minutes under the broiler gets them dark and golden in spots and crisps up the skin even more. Finish with a sprinkle of salt and pepper and you are ready to dig in. I serve these on a platter with wedges of grapefruit which adds a nice, zesty kick at the end. Enjoy!
If you enjoy this appetizer, be sure to try some of my other favorites:
1/4 Cup Olive
4 Smashed garlic cloves
1 Smashed shallot
1 Stick of butter
Dry Rub Seasoning
STEAK DRY RUB SEASONING
2 Tbsp. Smoked paprika
2 Tbsp. Brown sugar
3 Tbsp. kosher salt
4 Tsps. Fresh cracked black pepper
1 Tbsp. Ground thyme
1 Tsp. Dry rosemary, crushed 1 teaspoon
1 Tsp. Chili powder
Move the steak over to indirect heat so it can continue to cook the interior of the steak. Close the lid to create an oven like atmosphere. You are going to cook the steak until it is approximately 5 degrees below the temperature (or doneness) that you like. That is because the temperature will continue to rise as it sits and rests before you slice the meat. While great chefs who cook steak everyday may know by touch the meat’s doneness, I strongly recommend you use a meat thermometer inserted into the middle, side of the meat for a true indication of internal temperature. You are spending good money and lots of time to make the perfect steak. Use the tool to guarantee your success.
Your cook times will be approximately:
18-20 for medium-rare (temperature will read 130 degrees F)
20-22 for medium (temperature will read 135-140 degrees F)
22-24 for medium well (temperature will read 145-150 degrees F)
NOTE: Full disclosure, I’ve wanted to cook one of these bad boys forever! Come on, the presentation alone is worth the effort. Now think of the oohs and aahs and appreciation you are going to get from the guys in your life… this is the perfect steak to bring out for the birthday bash, Father’s Day Celebration and/or celebratory victory of any kind! BTW, I haven’t had any of the women in my life complain either!