Zach made these Teriyaki BBQ Wings with a Dill Gorgonzola Dipping Sauce for the super bowl and they were amazing, awesome, and incredibly edible!

Teriyaki BBQ Wings Recipe —>

Ingredients

1 (20 ounce) bottle Kikkoman Takumi Teriyaki, Triple Ginger (we bought this at Whole Foods)

1/2 cup Worcestershire sauce

1/4 cup honey

3 dashes liquid smoke flavoring

1 1/2 tablespoons grated fresh ginger

6 cloves crushed garlic

5-8 habanero peppers, seeded and minced (we used 5 and it wasn’t too spicy for me)

3 tablespoons finely grated raw horseradish

18 chicken wings, separated at joints, tips discarded

Directions

1. In a medium saucepan mix together teriyaki sauce, Worcestershire, honey, liquid smoke, ginger, garlic, habanero peppers, and horseradish. Simmer 1 hour over low heat, stirring occasionally.

2. Place chicken wings in a large bowl, and coat with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.

3. Preheat grill for low heat.

4. Lightly oil grate. Discard marinade, and place the chicken onto the hot grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally, until juices run clear and chicken is cooked through. Then right before the chicken is done, brush on more sauce/marinade.

Gorgonzola Dill Dipping Sauce

Ingredients:

2 1/2 ounces crumbled Gorgonzola or blue cheese

3 tablespoons buttermilk

3 tablespoons sour cream

2 tablespoons mayonnaise

2 teaspoons white wine vinegar

1/4 teaspoon sugar

1/8 teaspoon garlic powder

salt and freshly ground black pepper

1/2-3/4 tsp dried dill

Directions

1. In a small bowl, mash blue cheese and buttermilk together with a fork. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well mixed.  Season to taste with salt and pepper.

We are on a winter soup kick and we’ve made this soup twice during the week which means we like it and it’s easy.  The pickles give it a salty flavor and a nice crunch.  I made the ingredient sizes large enough to have leftovers for work the next day.

Cheeseburger Soup Recipe >

• 1.5 lb. ground beef
• 1 1/2 cups diced onion
• 1 1/4 cups chopped celery
• 3/4 cup chopped carrots
• 1 1/2 tsp minced garlic
• 1 1/2 tsp dried basil (or Italian Seasoning)
• 1/3 cup flour
• 2 1/4 cups milk
• 4 1/2 cups chicken broth
• 3 cups diced russet potatoes
• 3 cups shredded sharp Cheddar cheese
• Salt & Pepper
• Ketchup, Yellow Mustard, Chopped Dill Pickles

Saute ground beef in stock pot over medium heat until browned.  Stir in onion, celery, carrots, garlic, and basil and cook 5 minutes.

Add the flour, stirring to coat the meat and cook for 1 minute.  Next stir in the milk and mix until smooth. Bring to boil and cook for 2 minutes.  Add the broth and potatoes.  Cover and cook until potatoes are soft/cooked.

Just before serving stir in the shredded cheese until it melts.  Season with salt and pepper.  Garnish each soup serving with ketchup, mustard, and chopped dill or hamburger dill pickles.