Last summer, I scoured the aisles (and food shows) to bring you a bevy of grilling sauces, marinades, rubs and dips to satiate most every palate. This year, I offer you lucky Food Trends’ readers Canada’s own Team Cedar Grilling’s Parrot Sticks recipe (including their Steam Whistle Chicken Sauce and Cedar Grilling Parrot Rub which you can make yourselves).
Steve Adams, the team’s head BBQ Chef explains what this fun grillable is all about: “These are called parrot sticks because when the whole chicken wing is stretched out and skewered it looks like a parrot.” He adds, “We have received perfect scores from judges using this exact recipe.”
A dock party at the cottage, a backyard barbecue, an informal dinner party or a poolside fiesta will be made all the more memorable with the addition of these poultry lip-smackers! Perfect with a Summer Cocktail or a frosty bottle of Steam Whistle Pilsner to wash it all down.
Steam Whistle Parrot Sticks
Courtesy of Team Cedar Grilling
Ingredients:
- 12 whole chicken wings
- Cedar Grilling Parrot Rub (refer to recipe below)
- 2 tbs (30 ml) canola oil
- 1 tsp (5 ml) cornstarch
- 12 wooden skewers
- Steam Whistle Chicken Sauce (refer to recipe below)
Directions:
- Skewer whole wings from tip to drumette
- Lightly rub canola oil over skewered wings
- Sprinkle with Parrot Rub
- Lightly dust wings with sifted cornstarch
- Grill at medium heat for 25 to 35 minutes turning frequently
- Serve with warm Steam Whistle Chicken Sauce for dipping
Tip: Add 1 tbs (15ml) melted butter to Chicken Sauce if desired
Cedar Grilling Parrot Rub
Ingredients:
- 2 tbs (30ml) Turbinado sugar
- 2 tbs (30ml) kosher salt
- 2 tbs (30ml) paprika
- 1 tbs (15ml) fresh ground pepper
- 1 tsp (5ml) seasoning salt
- 1 tsp (5ml) onion powder
- 1 tsp (5ml) garlic powder
- ½ tsp (2ml) celery salt
- ½ tsp (2ml) cayenne pepper
Directions:
- Mix all ingredients together.
- Excess rub will keep for several months in a sealed dry container.
Steam Whistle Chicken Sauce
Ingredients:
- 3/4 bottle of Steam Whistle beer
- 2 chopped shallots
- 2 cloves chopped garlic
- 1 tbs canola oil
- 1½ cups(375ml) ketchup
- ½ cup (125ml) honey
- ¼ cup (50ml) brown sugar
- ¼ cup (50ml) vinegar
- 2 tsp (10ml) Worcestershire sauce
- 1 tsp (5ml) paprika
- 1 tsp (5ml) dry mustard
- 1 tsp (5ml) salt
- ½ tsp (2ml) chili powder
- ¼ tsp (1ml) garlic salt
- ¼ tsp (1ml) cayenne pepper
Directions:
- In a saucepan sauté onion and garlic in canola oil
- Combine remaining ingredients
- Bring to a boil and simmer uncovered, stirring for 15 minutes
- Puree or strain if desired
And if you're looking for a few side dishes to accompany your gorgeous Parrot Sticks, check these beauties out. Your guests never had it so good!
- Chef Vanessa Yeung's Inspired Summertime Potato Salad.
- Jennifer Chandler's Classic Caesar Salad Recipe.
- Chef Mario Cassini's Pasteis- portable Brazilian party food.
- The best cheese dip/spread around- Liptauer. MMMMmm!
- My own favourite Chocolate Cake Recipe (for dessert of course)!
