Courtesy of Delish.com

Grilled Chicken Wings

We’ve fried our chicken wings and we’ve baked our chicken wings, but there’s a special place in our heart for these super easy grilled chicken wings. They cook up fast (like, 15 to 20 minutes fast), they’re coated in a seriously delicious spice rub, and they’ve got a zingy dipping sauce you’ll want to eat with everything.

Not a fan of horseradish? Sub in minced sweet onion, roughly chopped capers, or a splash of your favorite hot sauce.

YIELDS: 4 servings

Prep Time: 10 min.

Total Time: 35 min.

Ingredients:

FOR THE WINGS

  • Zest of 1 lemon
  • 2 tsp. Kosher salt
  • 1 tsp. Smoked paprika
  • 1 tsp. Garlic powder
  • 1 tsp. Onion powder
  • 1 tsp. Dried thyme
  • 1/4 tsp. Cayenne
  • 2 lb. Chicken wings
  • Vegetable oil, for grill

FOR THE SAUCE

  • 1/2 c. Mayonnaise
  • Juice of 1/2 lemon
  • 1 Tbsp. Dijon mustard
  • 2 tsp. Horseradish
  • 2 tsp. Freshly chopped chives
  • 1 tsp. Hot sauce, such as Tabasco

Directions:

  1. Make wings: In a medium bowl, whisk together lemon zest, salt, paprika, garlic powder, onion powder, thyme, and cayenne. Pat chicken wings dry and place in a large bowl. Add spice mixture and toss to coat.
  2. Heat grill or grill pan to medium heat. Oil grill grates with vegetable oil. Add wings and cook, stirring occasionally, until skin is crisp and meat is cooked through, 15 to 20 minutes.
  3. Meanwhile, make sauce: In a medium bowl, whisk together mayo, lemon juice, mustard, horseradish, chives, and hot sauce.
  4. Serve wings hot with dipping sauce.

Bacon Jalapeño Corn Salad

In the summer months (when all the best veggies are in season), we can’t get enough of corn on the cob. This easy corn salad is the perfect side for a potluck or barbecue, and we plan on eating it ALL summer long.

YIELD: 4 servings

Prep Time: 10 min.

Total Time: 10 min.

Ingredients:

  • 3 c. Corn
  • 6 slices cooked bacon
  • 1 Tbsp. Cilantro
  • 1 jalapeño, minced
  • 1/3 c. Mayonnaise
  • Juice of 2 limes
  • 1 tsp. Chili powder
  • 1 tsp. Garlic powder
  • Kosher salt, to taste
  • Ground black pepper, to taste

Directions:

  1. In a large bowl, combine all ingredients. Stir until ingredients are completely mixed and coated in dressing. Garnish with herbs, if desired, then serve.

Samoa No-bake Cheesecake

This pie is sure to quench any sweet tooth. It’s cool and delicious. Perfect for a summer cookout!

YIELDS: 8 slices

Prep Time: 25 min.

Total Time: 6 hours 25 min.

Ingredients:

  • 8 oz. Cream cheese, softened
  • 1/4 c. Granulated sugar
  • 1/4 c. Powdered sugar
  • 2 c. Caramel, divided, plus more for for drizzling
  • 2 c. Heavy cream
  • 1 store-bought pie crust (shortbread or chocolate)
  • 1 c. Sweetened shredded coconut, toasted
  • Melted chocolate, for deizzling

Directions:

  1. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese, both sugars, and 1/2 cup caramel until fluffy and combined. Add heavy cream and beat until medium peaks form.
  2. Add mixture to pie crust and smooth top. Refrigerate pie until firm, 6 hours.
  3. Before serving, make topping: In a small bowl, mix together coconut and 1 cup caramel until combined.
  4. Spread remaining 1/2 cup caramel on top of chilled pie, then top with coconut mixture, pressing down to make an even layer.
  5. Lightly drizzle with more caramel and melted chocolate and serve.

Blueberry Lemonade Margarita

Turn your margarita into summer goals with this blueberry lemonade version. It’s just what you’ve been missing. Have some leftover blueberry simple syrup? It tastes AMAZING in seltzer water, and is a great sweetener for iced tea. You can even stir it into yogurt or ice cream for a punch of blueberry flavor.

YIELDS: 4 servings

Prep Time: 10 min.

Total Time: 25 min.

Ingredients:

FOR THE SYRUP

  • 1/4 c. Granulated sugar
  • 1/4 c. Water
  • 1/2 c. Blueberries
  • Zest of 1/2 lime

FOR THE MARGARITA

  • 2 Tbsp. Granulated Sugar
  • 2 Tbsp. Kosher salt
  • 1 lemon, cut into wedges
  • 8 oz. Tequila
  • 4 oz. Triple Sec
  • 1 c. Lemonade
  • Ice

Directions:

  1. In a medium saucepan over medium heat, combine sugar and water and stir until sugar has dissolved. Add blueberries and lime zest and bring mixture to a boil. Reduce heat and simmer mixture until blueberries have burst, about 5 minutes.
  2. Remove from heat and let cool 10 minutes, then strain mixture into a clean jar. Let cool completely.
  3. On a small plate, stir together sugar and salt. Rim each glass with a lemon wedge, then dip in sugar salt mixture.
  4. Divide tequila, triple sec and lemonade between 4 glasses. Fill each glass with ice, then top with blueberry syrup.
  5. Garnish with a lemon wedge to serve.