This is one of my wife’s favorites and the pic received a pretty good response on Instagram so I decided to go ahead and post the recipe.
This is something we actually served at the Iron City Grille inside the Holiday Inn Pittsburgh International Airport where I was Kitchen Manager and Head Chef. The building has since been purchased by Robert Morris University and repurposed into a dorm. I have now tweaked and added this dish to my personal repertoire and now you can too!
I found this recipe when visiting the blog of a person who liked my post about my Grill Master service. I now am a follower of the blog, Patrons of the Pit.
I am updating my repertoire of grill marinades and other recipes for the upcoming Summer season and Patrons of the Pit seem to have a very nice selection of tested grill recipes to pull from.
I will definitely be trying the following recipe they recently posted. These wings are described as “A salty and sweet affair with a touch of garlic.” Sounds like a winner to me! The recipe also calls for the chicken to be smoked with peach wood; and I can just imagine the sweet smoky flavor now! Here’s the recipe if you are as interested as I am.
Made this for the family! Changed it a bit from the original I found on FoodNetwork.com. I added a marinade for the chicken and changed the pasta from penne to spaghetti as we had a ton left over from spaghetti with meat sauce the night before. I also did not cut up the chicken breasts into the pasta. I sliced and laid the chicken breasts on top of the pasta. There were a few other revisions as well. Check out my version of the recipe.