Sambal Chicken Wings with French Fries

39°. The current temperature here in Eagan MN! Less than a week ago we were on the cusp of a Polar Vortex, where our high temperature was -23. This is nuts! It's too dark outside to get a good picture of Daryl at the grill, but it's great to see him grill with snow in the background!

Last week I was writing about making chili and soup because the weather dictated it. Well, today we are making chicken wings ON THE GRILL! We have used this glaze before to make chicken kabobs and loved it so we decided to put them on wings tonight. Use the glaze on whatever type of chicken you are in the mood for. It has an Asian feel, spicy and sticky.

Check these out! BBQ in January!

Chicken Wing Glaze
1/2 cup (packed) light brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup hot chili paste (such as sambal oelek)
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup Sriracha
2 t. finely grated peeled ginger
12 full chicken wings with tips

We make french fries a lot. I love potatoes so imagine my happiness when they are fried, salted and have ketchup on them.! Ha! So true! (I also LOVE ketchup. It's actually a family joke because I love it so much.) I think it has to do with my love of tomatoes. Daryl is great at deep frying, he is precise and very careful. He uses a deep fry thermometer and fills a La Creuset about half way up with a combination of canola and peanut oil. He par fries them in the oil first at 300°. He leaves them in until they are "flexible" and removes them to a paper bag. The paper bag works well in soaking up the excess oil. After they are all par boiled, the oil should be brought up to 375° then place the potatoes in the oil in batches. Fry them until golden brown and put them on a new paper bag and salt generously.

Par boiling.

French Fries
5 large russet potatoes, cut in strips
Canola and peanut oil
salt

Fried potato goodness!

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