Broiled Romano Summer Squash with Grilled Wings

I’m so excited. I finally found the “sweet spot” on my camera and flash. I asked for an external flash for my birthday back in April, but with everything that has happened since, I have had barely any time to play around with it and its 293487923 settings. Considering the amount of photography courses I have taken in my life, that’s kind of pathetic- as is the amount that I remember from said courses. I was playing around with it the other evening, and lo and behold! I stumbled onto a perfect combination of settings that perfectly captured what I was looking at.

It was a beautiful thing.

I have no idea how I did it, but thats beside the point.

Look at the pictures! So pretty!

Anyway, my husband is obsessed with chicken wings. I started buying the whole chicken wings a couple of years ago and then subsequently grilling them. They are SO cheap at the grocery store (3 lbs were $5), and because they are significantly bigger and meatier than bar wings, you can definitely get away with serving them as a dinner. By electing to grill vs. fry and doing a minor amount of trimming (specifically, cutting out the small triangle section of skin in between the wing section and the drummette section), you can even feel guiltless about the potential calorie count (that’s what I tell myself anyway). These are not only great for dinner, but for parties, tailgates, snacks, etc. too. Coupled with the squash, this is a perfect quick weeknight meal.

Grilled Wings

Whole chicken wings
Seasoning of choice (suggestion: try Old Bay)

Heat a grill on high heat. Add wings, turn grill down to medium heat and cook until crispy and browned, about 5 minutes. Turn wings, and continue to cook until cooked through, about another 5 minutes. Remove and serve.

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