Brandyn Baker

#ad Firecracker Wings 🍗🌶️ . The sweet & spicy combination with this firecracker sauce has made this a family favorite at our house, and Reynolds Wrap® Heavy Duty Foil makes the cooking process even easier. No messy grill and less dirty dishes are always a plus, which is one of my favorite reasons to use @reynoldsbrands Reynolds Wrap® Heavy Duty Foil when I cook 💯 . Here’s how I made them: Ingredients: • 2 lbs. chicken wings • ¼ C Olive oil + more as needed • BBQ Rub as needed • 1/3 C sriracha • 1/3 C honey • 2 T soy sauce • 1 T apple cider vinegar • 1 dash red pepper flakes • ½ tsp salt + more to taste For the Firecracker Sauce: 1. Combine the sriracha and the next 5 ingredients in a bowl until well combined. Adjust seasonings to taste, then set aside until ready to use. For the Wings: 1. Preheat grill to 375 degrees. Meanwhile, slather wings with olive oil and coat with your BBQ rub of choice, tossing until well covered. 2. Once the grill is preheated, place the wings on the grates and cook until the skin begins to brown and crisp, flipping as needed. Once this occurs, remove the wings from the grillmake sure they hit an internal of at least 165, but the 180’s seem to be a sweet spot for me). To Finish: 1. Plate the wings with a side of the prepared sauce. Serve and enjoy! . . #chickenwings #bbqwings #firecrackersauce #grilling #recipe #reynoldspartner

What toppings are you adding to this triple stack 🍔⁉️ . 🔥: @charbroilgrills 4-burner gas griddle . #burger #burgerporn #burgerlover #burgertime #burgerlove #burgers #smashburger #doublestack #sizzle #griddlecooking

#ad Griddled Chicken Melt w/ Creamy Salsa Verde 🥪 . Salsa verde is one of those things I could eat all day long, it’s just that good! For this chicken melt I cooked up on my @charbroilgrills 4-burner gas griddle, I added Mexican crema to thicken it up, and it was perfect on this sandwich 👌🏻 . Here’s how I did it: Ingredients • 1 ½ - 2 lbs. tomatillos, halved • 1 white onion, halved • 2 jalapenos, halved • 3-4 garlic cloves, whole • 1 tomato, halved • 1 bunch cilantro • 1 avocado • 4 T crema Mexicana • 1 C water • Salt to taste • ¼ lbs. shredded chicken, cooked • 4 slices American cheese • ¼ C arugula • ¼ C pickled onions • Cheesy onion asiago bread, as needed • Tortillas as needed For the Salsa Verde: 1. Preheat a griddle or cooking surface to high heat. Once the griddle is hot, add the tomatillos and next 4 ingredients. Allow the vegetables to sear on both sides, flipping as needed. Once a nice char has developed, remove them and turn off the heat source. 2. Add the charred vegetables to a food processor with the cilantro, avocado, half of the crema Mexicana, water, and salt. Blend until smooth, adding salt to taste. **Note: this recipe makes enough salsa to use for several meals or to enjoy with tortilla chips! For the Chicken Melt: 1. Reduce the griddle temperature to medium heat setting. Meanwhile, mix the remaining crema Mexicana with equal parts of the prepared salsa until well combined. Slather a slice of bread with the mixture, then top with cheese, arugula, pickled onions, chicken, and more cheese before adding the top piece of bread. 2. Place the sandwich on the griddle. Allow it to cook until golden brown on both sides and the cheese has melted, flipping as needed. 3. Once this occurs, remove the sandwich from the griddle. Serve it up with the creamy salsa verde and enjoy! . #chickensandwich #salsaverde #sandwich #griddlecooking #recipes #charbroilgrills #cincodemayo

Grilled Chicken Wings w/ Irish Gold Sauce 🍗🍯 . My favorite pub in college served this sauce with chicken fingers and fries — naturally I wanted to try it out with some wings. Let me tell you, it didn’t disappoint 💯 . Here’s how I made it: Ingredients • 2 lbs. chicken wings • ¼ C Olive oil + more as needed • @thespicehouse poultry rub as needed • 1 C mustard • ¼ C hot sauce • 1 T garlic powder • 1 T Italian herbs • ¼ C honey + more to taste For the Irish Gold Sauce: 1. Combine the mustard and the next 4 ingredients in a bowl until well combined. Adjust seasonings to taste, then refrigerate until ready to use. For the Wings: 1. Preheat grill to 375 degrees. Meanwhile, slather wings with olive oil and coat with your rub of choice, tossing until well covered. 2. Once the grill is preheated, place the wings on the grates and cook until the skin begins to brown and crisp, flipping as needed. Once this occurs, remove the wings from the grill make sure they hit an internal of at least 165, but the 180’s seem to be a sweet spot for me). To Finish: 1. Plate the wings with a side of the prepared sauce. Serve and enjoy! . 🔥: @charbroilgrills 3 burner gas grill . #chickenwings #bbqwings #wingslover #grilling #summerrecipes #foodie #instafood #yummywings

#ad Lamb Loin Chops w/ Garlic-Herb Compound Butter 🥩 . Lamb is the single most underrated cut of meat IMO, and I absolutely love when I get the chance to make it. Combine that with this garlic-herb compound butter, and you’ve got something truly special. I got the opportunity to cook these up on my @charbroilgrills 4-burner gas griddle, which is perfect for this cook. . Here’s how I did it: Ingredients: • 1-2 lbs. lamb loin chops • ¼ C salt + more to season • 3 tsp black pepper + more to taste • 1 tsp garlic powder • 2 sticks unsalted butter • 1 head garlic • ½ lemon, juiced • 1 tsp olive oil • ¼ C parmesan cheese • 1 tsp red pepper flakes • ½ bunch parsley, chopped For the Garlic-Parmesan-Herb Compound Butter: 1. Preheat the oven to 375 degrees. Meanwhile, slice the top of the garlic off just enough to expose the cloves, leaving the stem side intact. Season with olive oil, then wrap tightly in aluminum foil. Place the garlic in the oven and cook until soft, roughly 1 – 1 ½ hours 2. Add the butter, roasted garlic, parmesan cheese, lemon juice, salt, red pepper, and parsley in a bowl and mix until well combined. 3. Place the butter on a piece of plastic wrap and roll tight. Refrigerate until ready to use. For the Lamb: 1. Dry Brining the lamb: Take out the lamb and cover it liberally with salt. Let the lamb rest for ~30 minutes so the salt can disperse throughout the meat. 2. When you’re ready to cook: Preheat griddle to medium-high setting. Meanwhile, Take the lamb out of the refrigerator and pat dry with a paper towel to remove any excess salt. Season the lamb liberally on all sides with the SPG. 3. Once the griddle is preheated, add the loin chops. Flip them every 4-5 minutes until a nice crust has formed on both sides, and the IT registers 135 degrees. 4. Serve with the prepared butter & enjoy! . #lamb #lambchops #compoundbutter #bbq #grilling #recipe #charbroilgrills