Running a restaurant is a very demanding job, we often working seven days a week and 12-14 hour days. We both find it very satisfying to build a business from scratch and watch it grow. Grillin ‘Wings & Things is owned and operated by Michael and Shannon. Grillin’ Wings & Things – what should we know? What do you guys do best? What sets you apart from the competition? However, we have a very strong local following and a great reputation for amazing food. Grillin’ Wings & Things is a small independent restaurant company, with two locations and limited marketing budget, so competing against the big restaurant chains is always a challenge. Lastly, all of our desserts are also made in-house, and the fried chocolate brownie bites will change your life. All of our fries and sides are cooked to order, never sitting in a warming bin. Most of our sauces are made in-house, and customers can sample all of the sauces before they order. We offer made to order chicken tenders and shrimp, salads & wraps, tasty sliders, fries served 6 different ways, homemade desserts, and much more. As the name states, Grillin’ Wings & Things is more than just wings. We use separate fryers to avoid any cross contamination. Grillin’ Wings & Things offers a lot of gluten free options, including gluten free fries upon request. They’re lip smacking mini bone-in pork shanks so tender the meat just falls off the bone. It’s an extra step that adds an amazing caramelized sauce flavor to our wings. We make our wings nice and crispy, then toss them in your favorite sauce, and finish them on the grill. We’ll change the way you think about wings. The “Special Grilled” Chicken Wings we serve at Grillin’ Wings & Things distinguishes us from all other wing restaurants in Denver. So, I cooked up a variety of sauces, delicious sides, and other Things, hence Grillin’ Wings & Things was born. As soon as I found out what a Pig Wing tasted like, I knew those along with our Special Grilled Chicken Wings would be a hit in Colorado. Our grilled style chicken wings are popular in restaurants on the East Coast, where I’m originally from. Michael and Shannon, can you briefly walk us through your story – how you started and how you got to where you are today. A sauce is fun, but not strictly necessary! I like to have Alabama White Sauce available when there's a crowd, but if it's just me I don't bother.Today we’d like to introduce you to Michael Godart and Shannon Barnes.Simply combine the following and rub onto raw wings that have been patted dry, pressing the rub into the skin so that it sticks. Flip the wings and grill for another 10 minutes Grill directly over medium heat (about 350 F ) for about 10 minutes.Let wings rest unrefrigerated on the counter for about 20 minutes to take the chill off and help them cook more evenly.Cover in my favorite chicken wing dry rub (recipe below).So just keep an eye on things and pull the wings off or lower the heat if you're worried about too much char. That sugar will toast up on the grill to give you an amazing crunch, but be careful, because it can go from crisp to char in a heartbeat! You'll see it happen though. Specifically, just a bit of brown sugar in the dry rub. So how do I get that? The secret to crispy grilled chicken wings is in the dry rub When I make wings on the grill, it is KEY that they have that nice, crispy skin and just the right amount of char.
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