Cooking At Home: A Game of Chicken

When it comes to chicken, I do not play around. If you ask either of my adult kids what the best thing I make is, they both say chicken. Not a specific kind of chicken, just chicken. 

I'm not sure if chicken is simply the best thing I make or if I just make better chicken than anyone else they know. Either way, the secret is the chicken itself. Even before I worked here, I always bought my chicken at Kowalski's. Years ago, when my daughter lived in Milwaukee, she called me literally crying because none of the grocery stores there had "good chicken." She told me I had "ruined her life" because no other chicken would ever be as good as the chicken she grew up with.

The other reason I make the best chicken is that I have never, ever, ever cooked a piece of chicken without properly preparing it first. The idea of putting a piece of chicken in a pan, on a grill or in the oven just straight out of the package is terrifying to me. Whether we're talking boneless skinless breasts, bone-in skin-on parts or a whole chicken, I almost always marinate or brine my chicken first. Even 10 minutes makes a huge difference. After that, I season generously – no bland chicken for me! Finally, if we're talking boneless chicken, the other trick I swear by is pounding it out until it's evenly thick, usually about the thickness of my index finger. This ensures quick, even cooking and, most importantly, prevents overcooking.

This recipe for Grilled Chicken Wings is my latest chicken recipe. Seasoned with our Signature Award-Winning Rotisserie Rub, they always turn out crispy, golden, irresistibly savory and full of flavor.