Chefs at Home: Patrick Newman, Sonesta Bee Cave Austin

Welcome to the latest installment of our Chefs at Home series – bringing the best of the summer to your dinner table. We decided that cooking, sharing, and enjoying great food doesn’t need to stop, just because we’re spending more time at home this summer. Our chefs across the country are each sharing their creativity with you and we’re posting here weekly what they are making at home.

This week Director of F&B/Executive Chef Patrick Newman at Sonesta Bee Cave Austin shares his favorite summer recipe, embracing the season of cooking and entertaining outdoors in Texas Hill Country.

Grilled Honey BBQ Chicken Wings with Mayhaw Jelly 

2 lbs chicken wings
Salt
BBQ Seasoning (to taste)
2 tablespoons vegetable oil

For the sauce:

1/2 cup (8 tablespoons or 1 stick) unsalted butter
2 cups of BBQ sauce (Chef’s Pick)
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon black pepper
2 tablespoons of local honey
½ cup of Mayhaw jelly

1. Make the sauce: Mix all of the sauce ingredients together in a small pot set over low heat and stir constantly until the butter melts. Do not let it boil.

IMG-4269 sauce on chicken

IMG-4270 stove top

Once the butter melts, whisk the sauce vigorously off the heat and set aside. It should remain liquid throughout the cooking process. If it starts to solidify, heat it up just enough to melt it, whisking all the time.

2. Cut whole wings into parts: If you have whole chicken wings, you’ll want to cut them into parts.

Here’s How to Break Down Chicken Wings: Using a sturdy chef’s knife or poultry shears, cut off the wing tips and discard. Then use your knife or shears to separate the drumettes from the flats (the mid-joint wings).

3. Heat the grill: Prepare a gas or charcoal grill for low, indirect cooking.

IMG-4267 marinade

4. Grill the wings: Toss the wings with the vegetable oil, bbq seasoning and the salt, and arrange in one layer on the grill set over indirect low heat. If you are using charcoal or wood, it will be very difficult to do this, so set your fire on one side of the grill and arrange the wings on the other side, away from the direct heat.

IMG-4271 Wings on grill to start

You want them to cook slowly, with little or no sizzle. Cover the grill and cook like this for 30 minutes.

5. Paint wings with sauce, continue to grill low and slow: Turn the wings and paint with the BBQ wing sauce. Close the grill and cook for another 30 minutes. Repeat the process, until the wings are done to your liking, this time painting the wings every 15 minutes or so. Make sure you have a little leftover sauce to toss the wings with at the end.

IMG-4276 Wings on gill done

IMG-4277 Wings resaused

6. Serve immediately.

IMG-4280 Wings plated

IMG-4285 Chef Patrick with final plate

Enjoy this post? Check out all of the recipes in our Chefs at Home series!

Chef Robert Graham, Royal Sonesta Houston Galleria

Chef Mark Kapolnek, Royal Sonesta Chicago Riverfront.

Chef Kevin Baker, Sonesta Fort Lauderdale Beach

Chef Jason Routzahn, Royal Sonesta New Orleans

Chef Kevin Davis, Sonesta Gwinnett Place Atlanta

Chef Matt Porter, Sonesta Suites Scottsdale

Chef Brian Dandro, Royal Sonesta Boston

Chef Gunter Weber, The Chase Park Plaza Royal Sonesta St. Louis 

Categories: Food is Art

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