Showing posts with label wings. Show all posts
Showing posts with label wings. Show all posts

Tuesday, January 26, 2016

Sticky Wings Glazed with Sweet-and-Tangy Carolina Mustard BBQ – A Super Bowl Recipe by Cleo Coyle

Whether you’re cheering for the Carolina Panthers or the Denver Broncos on Super Bowl Sunday, these amazing Sticky Wings glazed with sweet-and-tangy Carolina-Style BBQ Sauce are sure to cheer your taste buds.

Growing up in the Northeast, Marc and I rarely saw a barbecue sauce that wasn't tomato based. On a trip to South Carolina in recent years, however, we fell in love with the very different flavors found in that region's famous mustard-based sauce. 

We liked it so much that we published our own version in our latest culinary mystery DEAD TO THE LAST DROP.

While our crime story revolves around the disappearance of the US President’s college-age daughter, a brilliant young pianist who gets to know our amateur sleuth through frequent visits to her D.C. coffeehouse, the culinary aspect of our mystery focuses on American Recipes—and Carolina-Style BBQ Sauce is a great one. 

According to food historians, mustard sauces can be traced back to ancient Rome, but mustard-based barbecue began its life in America in the 1740s when the British paid thousands of German families to take up residence on free land in South Carolina. 

To learn more about our bestselling new
Washington-set Coffeehouse Mystery,
click here

To see the book's free
Recipe Guide,
 click here.

Now let’s start cooking, 
and in plenty of time for...

Super Bowl 50 on Sunday
February 7th, 2016 >>

<< And if you're not a football fan, there's always Animal Planet's Puppy Bowl or...

Hallmark Channel's 

Cleo Coyle has a partner in 
crime-writing—her husband. 
Learn about their books 
by clicking here and here.

Carolina-Style Mustard BBQ 
and Dipping Sauce 

from our new Coffeehouse Mystery, Dead to the Last Drop

This sauce makes an outstanding glaze for chicken or chicken wings, but it’s also great for dipping. The sweetness of the brown sugar is beautifully offset by the bright tang of the mustard. 

Marc and I use it to dip raw veggies, cocktail wieners, pretzels, chicken tenders, and fried shrimp. It even doubles as a tasty salad dressing. However you use it, we hope you'll eat with joy!

 ~ Cleo

Yield: about 1-1/2 cups


1 cup yellow mustard
1⁄2 cup cider vinegar
8 tablespoons dark brown sugar (to taste)
1 teaspoon Worcestershire sauce
1⁄2 teaspoon of powdered cayenne pepper
1⁄2 teaspoon black pepper

Directions: Mix all the ingredients in a glass or plastic container and shake well. Chill for an hour or overnight for the flavors to properly blend.

Sticky Chicken Wings Glazed with 
Carolina Mustard Barbecue Sauce

Dead to the Last Drop

The bright, sweet-and-tangy glaze on these sticky wings literally makes them finger lickin’ good! ~ Cleo

Serves 4


10‑12 premium chicken wings, cut into thirds, tips discarded
1 cup Carolina-Style Mustard BBQ and Dipping Sauce (recipe above)

To cook in your oven:

Step 1—Prepare chicken and pan: Line a shallow baking or roasting pan with aluminum foil for easy cleanup. Coat the foil with a non-stick cooking spray. Place wings in the pan, at least an inch apart.

Step 2—Bake and baste: Preheat oven to 350° F. Place your pan of chicken in the middle rack. After 15 minutes, remove pan and generously brush the mustard sauce on each chicken wing. Cook for another 15 minutes. At the 30 minute mark, flip each wing and brush the opposite side. Bake another 15 minutes. Flip chicken pieces one last time and generously brush on a final coat of sauce. Return chicken to oven for another 20 to 25 minutes. Total cooking time is a 60 to 70 minutes.

To cook on your grill

Step 1—Prep the wings: Roll chicken wings in vegetable oil and shake off excess. You want a nice, light coating. Sprinkle salt on all sides. If you are using a charcoal grill, you must create a cool area where there are fewer coals.

Step 2—Grill: Lay the chicken wings on the hot side and grill for 5‑10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cool part of the grill (if you are using a gas grill, lower the heat to medium low). Cover and cook for 15 minutes.

Step 3—Turn and sauce: Turn the chicken wings over and brush with mustard sauce. Cover again and allow to cook for another 15 to 20 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 15 to 20 minutes. 

For a free, downloadable PDF 
of these 2 recipes that you can print,
save, or share, click here, and...

Eat with Joy!

~ Cleo Coyle

New York Times bestselling author of  
The Coffeehouse Mysteries

Friend me on Facebook here. * Follow me on Twitter here
Learn about my books here

* * *

Our newest mystery is now
a bestselling hardcover!

Coffee. It can get a girl killed.

Amazon * B&N

3 Best of Year Lists 
A Mystery Guild Selection 
A Baker & Taylor "Trends" Pick
"This book is amazing to the last word!" 
10 Stars! ~ Dollycas

Dead to the Last Drop 
is a culinary mystery with 
more than 25 delicious recipes.
See the free illustrated 
Recipe Guide by clicking here.

*  *  *

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
15 titles includes the added bonus of recipes. 

(with mini plot summaries)

* * * 

Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
with mini plot summaries, 

Or learn more about the 
books and meet Jack Shepard, 
our PI ghost by clicking here.

The Coffeehouse Mystery Newsletter

Fun Contests, New Recipes, 
Book News, Videos, and more...

To subscribe, click here.

Thursday, September 11, 2014

Remembering 9/11 Heroes with a Special Firehouse Recipe and #Giveaway from Cleo Coyle

"The most stirring symbol of man's 
humanity to man is in a fire truck." 

~ Kurt Vonnegut

September 11, 2001 was a devastating day of loss for this country and especially New York, the city my husband and I have called home for more than thirty years. Over 2,000 of our fellow citizens perished that day. More people lost their lives on the hijacked planes; in the wreckage at the Pentagon; and in a field in Pennsylvania.

Sixty of New York’s Finest (our police and port authority officers) sacrificed their lives, along with paramedics, bystanders, and office workers who died while trying to save others. But it was New York’s Bravest, our firemen, who suffered the most devastating losses of all. 

343 firefighters left for work that morning and never came home. 343 ran in while others rushed out. Many were senior members of the department. In one case, an entire company was nearly wiped out.

When the smoke finally cleared, hundreds of funerals were held all over New York for these heroes who answered their last alarms. At times, the grief seemed almost unbearable, but—as an example to us all—the New York City Fire Department worked to replenish its ranks and its spirits. 

A recipe might seem a trivial thing to post today, but below is a very special recipe. It appeared in a cookbook that was sold a few years ago to raise money for a firefighter's fund named in honor of Terry Farrell, one of those 343 firefighters who lost their lives on 9/11. Marc and I bought a number of copies, and we are happy to share one of the tasty recipes in that cookbook with you today.

If that book were still available, we would share a link for purchasing it and give one away this week. Unfortunately, it's no longer in print, but we do have another idea to help raise money in memory of those 343...


We are were happy to make a contribution in the form of a little comment giveaway on this post. The prize is the winner's choice of a Fire Department cap here).

Thanks to everyone for commenting on this post!
The winner of the hat-of-choice, by random draw,
was "servedogmom" - She selected the FDNY knit cap
and the purchase will benefit the FDNY Foundation. 

~ Cleo

And now for today's recipe...

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

Baked Firehouse

Parmesan Wings

(No breading!)

Don’t let the word "firehouse" fool you. These are not "hot and spicy" wings. They are a fragrant herb-and-Parmesan-encrusted delight.

They'll make your kitchen smell as heavenly as a pizzeria, but there's no breading so they're gluten-free. They're a great finger-food dinner for a Friday or Saturday night and a wonderful nosh for parties.

Thanks to 
Police Officer Bill Havens of the Escondido Police Department for the inspiration. We slightly adapted his "Baked Hot Wings" recipe, which he contributed to The Terry Farrell Firefighters Fund California Firehouse Cookbook. 

The ingredients are unpretentious, the combination superb. You can serve these wings with a dipping sauce (we include a suggestion below), but it’s not necessary. As PO Havens says himself, they are amazing as is.
Click here for the recipe
in PDF form.
To download this recipe in a PDF document that you can print, save, or share, click here

Makes about 20 wing pieces


3 pounds fresh chicken wings

1 cup good quality grated Parmesan cheese  (go for the real stuff, not a commercial brand with filler) 

1 Tablespoon dried parsley

2 Tablespoons dried minced garlic (not powdered)

1 Tablespoon dried oregano

2 teaspoons sweet paprika

1 teaspoon sea salt, ground fine

½ teaspoon ground white pepper

6-7 Tablespoons butter (see note below on replacing with olive oil)


(1) Preheat oven to 350 degrees F. Line a shallow baking sheet with foil and coat lightly with nonstick spray or oil. Cut up the chicken wings into separate pieces, discarding tips. Wash the chicken and pat it very dry. Set aside. 

(2) In a large mixing bowl, blend the Parmesan, parsley, minced garlic, oregano, paprika, salt, and pepper and whisk with a fork until ingredients are thoroughly combined.

(3) Melt butter on stove or in microwave. One piece at a time, dip the clean and dry chicken wings in the melted butter, then roll in the cheese and herb mix, making sure to coat completely. Note that as butter cools it may become difficult to work with. In that case, simply warm it up again and continue coating the chicken.

 (4) Arrange the chicken pieces on the foil-lined baking sheet and bake for one hour. (Do remember to coat that foil with non-stick spray or oil.) Do not turn or disturb the chicken as it cooks. When finished, remove wings quickly while still warm. If chicken pieces cool too much, they may stick.

**Can I use a rack? It's not necessary, but sure, you can use one. The rack will lift the chicken slightly above the pan and allow fat to drip down. It will also give a slightly more crunchy and uniformly browned coating. Be sure to coat the rack with nonstick spray or lightly oil before using. Place rack over a shallow, foil-lined pan. Cooking time may be a little less than one hour.

***Olive oil instead of butter? You can do that, too. The results are not quite as amazing as butter, but they're pretty darn good nonetheless! To replace the butter, use about 1/3 cup olive oil instead, warming it first to reduce viscosity. Note: If you are using a rack, the oil may drip and smoke toward the end of cooking. (Our smoke alarm actually went off when we gave the oil a try. Then again, these are firehouse wings!)


Giveaway to Benefit FDNY Foundation...

This drawing is now over.
Congrats to "servedogmom" for
winning the random drawing.

Finally, for those men and women who continue to put on
a uniform every day and risk their lives to protect ours,
we send out a very big…

Thank you!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Learn about our books here.

Tuesday, January 31, 2012

Supernatural Sticky Wings for Super Bowl Sunday from Cleo Coyle

Wings are good eats. I grew up on my Aunt Mary's broiled chicken wings, and they bring back good memories, too. Here in New York City, Korean-style sticky wings have become a popular treat over the past few years. These wings, which are described as "Korean pub food," are lip-smackin' good, whether they're eaten in a pub, in one of the Korean wing shops around town, or on a Central Park bench. 

Roast Mortem:
A Coffeehouse Mystery 
To see some of the recipes 
featured in Cleo's bestselling 
culinary mystery, click here
My husband Marc and I have enjoyed these wings so much that we put a knockoff recipe for UFC soy-garlic wings in our 9th Coffeehouse Mystery (Roast Mortem). Today I have a completely different wing recipe for you, but one that's just as transcendently delicious.

And speaking of

I swear the NY Giants' playoff game performances were near supernatural achievements. Their opponents were top-notch, carrying the best records in the NFL, and the games were suitably thrilling. Hence my armchair salute to the Green Bay Packers and the San Francisco 49ers, who almost beat New York in a 
nail-biting overtime that was clinched with a mere field goal kick.

The Super Bowl is this Sunday and, honestly, whether we had a dog in the race or not, Marc and I would be watching the game. The big Bowl is an iconic moment in the timeline of our country's year--plus we like the commercials. :)

To wit (and speaking of having a dog in the race), I give you...


Click the arrow in the window below
to preview one of the many clever 
produced for this Sunday's Super Bowl.

(and some twitter fun)

The winning New England Patriots will be challenging the die-hard New York Giants this Sunday. Both teams come to the arena as champs. Whatever the outcome, they'll leave that way, too.

Good luck to both!
And good eats to us all... 

~ Cleo

Cleo Coyle's
Supernatural Sticky Wings
for Super Bowl Sunday!

To download this recipe in a free PDF format that you can print, save, or share, click here. 

Cleo Coyle, winging it for
Super Bowl 46, is author of
The Coffeehouse Mysteries
The process for making these beautiful babies begins with a simple sweet and savory marinade. The glaze provides the delicious "sticky" aspect with a combination of maple, honey, lemon, ginger, and an ingredient that really pulls it all together--cumin. This ancient spice is often used in Mediterranean, Middle-Eastern, and Asian cooking. Here it deepens the glaze flavor, adding an earthy, nutty, (very subtle) mustard-like dimension that sends these sticky wings right out of this world (hence the "supernatural" part of this recipe's moniker).

See 2 tasty wing variations
at the end of this recipe.

Makes 12 chicken wings (about 4 pounds)

Ingredients for Marinade

12 chicken wings (about 4 pounds)
5 cloves garlic, chopped
½ cup maple syrup
¼ cup cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/8 teaspoon white pepper
1/8 teaspoon Kosher or sea salt

Ingredients for Glaze (to baste during cooking)

Makes 1/3 cup glaze (enough to baste 12 wings)

¼ cup maple syrup
¼ cup light brown sugar
2 tablespoons honey
1 tablespoon butter
½ teaspoon Kosher or sea salt
¼ teaspoon ground cumin
¼ teaspoon ground ginger
1 teaspoon fresh squeezed lemon juice
½ teaspoon Worcestershire sauce

Step 1—Make Marinade: Smash garlic and chop. Throw into a bowl with maple syrup, cider vinegar, Dijon mustard, honey, pepper, and salt. Whisk until thoroughly blended. Wash chicken wings, pat dry, and cut off the tips. Place wings in a resealable plastic bag or container. Pour marinade over wings, toss to thoroughly coat, and marinate for at least 4 hours or overnight.

Step 2—Make glaze: First preheat oven to 350° F. While oven is warming up, make the maple glaze. Combine all the glaze ingredients in a small saucepan, over low heat. Simmer, stirring continually for 3 to 5 minutes, until mixture thickens and becomes syrupy. Test by dipping a spoon into the glaze. When it easily coats the back of the spoon, it’s ready.

Step 3—Oven Roast (or grill): To cut down on the clean up, line a shallow pan with aluminum foil. Place a rack over the pan and coat the rack with nonstick spray. Remove wings from marinade and discard the excess liquid. Place wings on the rack and roast. Total cooking time is 80 minutes. After the first 30 minutes, turn over each wing and brush liberally with the glaze. Cook another 15 minutes. Flip the wings and baste a second time. Cook for another 15 minutes. Baste for a third time and cook a final 15 – 20 minutes. (Be patient with the cooking time and do not increase the oven temperature to speed up the process or you’ll likely scorch the sugar in the glaze.)

Variation 1—South Carolina-style Mustard BBQ:
Use the same Marinade recipe, but in the Glaze recipe replace 1 tablespoon of the honey with 1 tablespoon Dijon mustard.

Variation 2—Sweet-Hot:
Use the same Marinade recipe, but in the Glaze recipe add ¼ teaspoon cayenne pepper and…

Eat with joy!

~ Cleo Coyle, author of 

To get more of my recipes,
enter to win free coffee, or
learn about my books,
including my bestselling
Haunted Bookshop series,
visit my online coffeehouse:

The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 


The Ghost and
Mrs. McClure

Book #1 of 

The Haunted Bookshop
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.