food

Crispy Skin for the Win

Chef Greg King is sharing his best kept secrets for his Food Truck’s most sought after dishes, including his Deep Fried and Baked Honey BBQ Wings, his Easy Cheese-y Mesquite Mac n’ Cheese, with a generous side of Braised Kale. After he’s done dazzling you with these dreamy dishes, he’s going to show you how to transform it all into a handheld wrap - two for the price of one!

food

Crispy Skin for the Win

Chef Greg King is sharing his best kept secrets for his Food Truck’s most sought after dishes, including his Deep Fried and Baked Honey BBQ Wings, his Easy Cheese-y Mesquite Mac n’ Cheese, with a generous side of Braised Kale. After he’s done dazzling you with these dreamy dishes, he’s going to show you how to transform it all into a handheld wrap - two for the price of one!

Ingredients

  • 2 pounds chicken wings
  • 12 oz BBQ sauce
  • 10 oz organic raw honey
  • 2 tablespoons Lawry’s Seasoning Salt
  • 2 tablespoons Lawry’s Garlic Salt
  • 2 cups all-purpose flour
  • 4 cups grapeseed oil
  • 2 tablespoons chicken bouillon

Steps

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Fill a heavy bottomed dutch-oven with grapeseed oil and heat to 400 degrees Fahrenheit.
  3. In a large bowl mix together the seasoning salt, garlic salt, chicken bouillon and flour. Place the chicken wings in the flour mixture and toss to coat. Shake off excess flour and fry for 10 minutes or until golden brown. Remove from the oil and drain on a dry paper towel, allow to cool slightly.
  4. In a large bowl, mix the BBQ sauce and honey. Place fried chicken in BBQ honey mix and toss to fully coat.
  5. Place coated chicken on a sheet pan and put in the oven. Bake for 30 minutes. Remove from the oven and allow to cool slightly before serving.

Ingredients

  • 20 oz macaroni shells
  • 10 oz wide egg noodles pasta
  • 2 ½ pounds mild cheddar cheese, shredded
  • ¼ cup chicken bouillon
  • 3 tablespoons Lawry’s Seasoning Salt
  • 3 tablespoons Lawry’s Garlic Salt
  • ¼ cup grapeseed oil
  • ¼ cup McCormick’s Mesquite seasoning

Steps

  1. Preheat oven to 350 degrees Fahrenheit
  2. Place 4 cups of water in a large pot. Add seasoning salt, garlic salt, bouillon and stir and bring to a boil. Add both pastas and cook until cooked al dente, about 10 minutes. Remove a cup of seasoned water, and reserve. Drain excess water to just above pasta. Add cheese and mix to combine.
  3. Grease a 9’ baking pan with grapeseed oil. Pour pasta & cheese mix in pan, add seasoned water as needed. Sprinkle mesquite seasoning on top. Place in the oven for 30 minutes. Let cool and serve.

Ingredients

  • 3 – 4 bunches of Rainbow Kale, chopped
  • ¼ cup yellow onions, chopped
  • ¼ cup bell pepper, chopped
  • ½ cup banana peppers with juice
  • ¼ cup chicken bouillon
  • 4 cups water
  • ¼ cup of soy sauce

Steps

  1. In a medium sized pot, add water, soy sauce, bouillon, peppers and onions. Cook on high for about 8 minutes or until boiled. Reduce the heat and slowly add Kale. Cook for about 20 minutes and serve.