I participate in a Facebook group where we share photos of what’s for dinner, typically a quick snap from the smartphone, and nothing highly stylized. Founded by Leite’s Culinaria, the group is a platform for home cooks to show their wares and to talk about the dish―maybe share the history or regional influence of the meal. A good number of participants are food writers and culinary professionals, but many more are food enthusiasts, everyday moms and dads, who after a long day at work, revel in making a tasty meal for dinner. I enjoy reading the entries from members; there’s plenty of swoon-worthy fare to gander at, I invariably learn something about an ingredient or technique, and there’s no shortage of dinner ideas for when I draw a blank staring into the pantry.
This past winter, I posted a pic of some teriyaki chicken wings I had prepared for dinner. I had a serious hankering for BBQ, but February temps weren’t very conducive to outdoor cooking, so I threw the dish together, working on the fly from ingredients on hand, and roasted the poultry in the kitchen oven.
The photo depicted a portion of wings plated with a side of sautéed zucchini. All I had to do was snap, and dig in. The meal was as tasty as I hoped it would be, satisfying my craving for grilled grub.
Surprising, though, was the response from Facebook readers. There was a terrific exchange about preparation technique for the vegetable, and a few requests for the teriyaki recipe. As the dish was prepared on the fly, I was ill-prepared to share the recipe at that point in time. I promised I would revisit the chicken wings to jot down ingredients, measurements, and cook times.
Fast-forward to present day. Summer has prevailed for a while, and the Sacramento Valley sun is pushing mercury into triple digits. That winter longing for BBQ is satisfied regularly now, and the grill is the appliance of choice. Or is it? While the oven was used to cook the chicken wings tested for and photographed in this recipe, I see no reason why the wings couldn’t be cooked on the grill, then tossed in the finished sauce.
But for this man of convenience, the comfort of indoor air conditioning, and putting the oven to work meant getting dinner on the table was no sweat.