Stubb's BBQ Restaurant Wicked Chimichurri Wings
Recreate your own weekend finger food! Nice and nasty chimichurri wings and finger-lickin' good!

1/2 cup bottled hot wing sauce
1/4 cup olive oil
2 tablespoons soy sauce
4 teaspoons red wine vinegar
1 cup tightly packed fresh parsley
4 cloves garlic
2 teaspoons dried oregano
3-4 pounds chicken wings

Combine the wing sauce, olive oil, soy sauce, vinegar, parsley, garlic, and oregano in a bowl of a food processor. Pulse until pureed and the mixture forms a thick sauce.

Fold and tuck the wing tips behind the drummettes, creating a triangle. Marinate the chicken for at least 2 hours for up to overnight in the refrigerator.

Prepare grill for direct Heating. Grilled wings over medium Heat until the wings are brown on the outside and the meat is opaque, about 20 minutes total cooking time. Flip them over once or twice during cooking. Serve warm or at room temperature. Serves 4 to 6.



Stubb's BBQ Restaurant Asiago Scallion Bread
Share this bread which goes with anything!

1 (1 lb.) loaf French or Italian bread
3 or 4 scallions
1/4 pound (1 stick) softened butter
1/4 cup grated Asiago or Romano cheese, or 1/2 cup shredded
2 teaspoons basil flavored oil (optional)

Preheat the oven to 400 degrees. Slice the loaf diagonally into 3/4 inch wide slices. Tear off a piece of aluminum foil about 10 inches longer than the loaf and set it on a baking sheet. Place the loaf on the foil.

In a bowl, with a fork, blend together the scallions, butter, cheese, and oil (if using.)

Open the bread slices like the pages of a book and spread the butter mixture on each slice, with a little on the top of the left as well. Loosely form the sides of the coil around the loaf, leaving the top exposed. Bake in the oven for about 10 minutes, until the butter has melted and the top is brown. Serve in the foil, wrapped in a towel to keep the dish warm.