The night before CaveBoy and I arrived, our family ate spaghetti for dinner, leaving a large Tupperware container full of meat sauce in the refrigerator. Once I took over meal planning, I set out to make a family-dinner that used up the left-overs but was different enough to be new and exciting (who wants to eat boring food on vacation?).
We grilled up some Herb-Garlic Chicken Wings and a huge pile of thin asparagus. We served the wings with meatless marinara for dipping, and poured the reheated meat sauce over our asparagus "noodles," for a summertime paleo spaghetti. It was a hit (even with the non-paleo side of the family)!
Herb-Garlic Chicken Wings
|You could cut them into drums and flats if you want, but it's not really necessary.|
3 lbs chicken wings
3/4 cup olive oil
3 tablespoons Italian herb paste
3 tablespoons minced garlic
Salt and pepper
Grill the chicken wings until fully cooked. While they are grilling, preheat oven to 400 degrees and prepare the herb sauce.
In a small bowl, whisk to combine olive oil, herbs, garlic, salt and pepper. Once the wings are fully cooked, transfer to a baking dish. Whisk sauce one final time and pour over wings. Use hands to ensure all the wings are coated. Place in 400 degree oven for 5 minutes to heat sauce through.
When plating, spoon the sauce drippings from the bottom of the pan onto each plate of wings. I recommend serving with a tangy tomato sauce for dipping. Makes 8 servings.