EVERYDAY LUXURY
AGAVE LIME BARBECUE CHICKEN WINGS 3 lbs (1.4 kg) split chicken wings 1 tbsp + 1 tsp (20 ml) kosher salt, divided 1 tbsp (15 ml) ground cumin 1 tbsp (15 ml) chili powder 2 tsp (10 ml) freshly ground black pepper 2 tsp (10 ml) ground coriander 1 tsp (5 ml) cayenne pepper 2 tsp (10 ml) vegetable oil, plus more for oiling grill ½ cup (125 ml) agave syrup 3 limes, divided
2 tbsp (30 ml) Tajín seasoning ½ bunch fresh cilantro leaves
1 Dry chicken wings with paper towels. In a large bowl, toss wings with 1 tbsp (15 ml) salt and the cumin, chili powder, black pepper, coriander, cayenne and vegetable oil. Let marinate at room temperature for 30 minutes, or place in refrigerator, covered, to marinate for at least 30 minutes or up to overnight. 2 Preheat oven to 350 F (175 C). If wings have been in refrigerator, remove from refrigerator and let sit at room temperature for 30 minutes. Transfer wings to a parchment-lined baking sheet. Bake for 30 minutes. 3 In a small bowl, mix agave syrup, zest of 2 limes, juice of 1 lime, Tajín and remaining 1 tsp (5 ml) salt. Set aside. 4 Remove wings from oven after 30 minutes and set aside. Preheat barbecue grill to medium-high. Oil grill with vegetable oil. Grill wings for 5 to 8 minutes, until golden brown on both sides. Place wings in a large mixing bowl, pour agave mixture on wings and toss to coat. 5 Transfer wings to a serving platter and garnish with cilantro leaves and remaining lime, cut into 6 wedges. Serves 4 to 6 PAIRS WITH CASAMIGOS BLANCO TEQUILA Mexico $83.99 438960
PULLED PORK SANDWICHES 2 tbsp (30 ml) vegetable oil 2½ lbs (1.1 kg) boneless pork shoulder or butt roast 2 tbsp + 1 tsp (35 ml) kosher salt, divided
3 tbsp (45 ml) brown sugar 1 tbsp (15 ml) garlic powder 1 tbsp (15 ml) onion powder 1 tbsp (15 ml) smoked paprika 2 tsp (10 ml) dry mustard 2 tsp (10 ml) cayenne pepper 1 cup (250 ml) barbecue sauce ¼ green cabbage, thinly sliced 1 carrot, julienned ½ small red onion, finely diced 2 tbsp (30 ml) apple cider vinegar 1 tbsp (15 ml) extra-virgin olive oil 1 tbsp (15 ml) yellow mustard 1 tsp (5 ml) Worcestershire sauce
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