Take the two most common seasonings we flavor our food with and you
can come up with a dish that just knocks you out, like an M-80 on the Fourth of July on Father Capodanno Blvd., Staten Is.
I'm alluding to the upcoming weekend holiday, America's birthday, the FOURTH OF JULY.  Nowhere is it celebrated with
more in-your-face-ness than in Staten Island NYC.  Save your comments, or your telling me that it is better where you are
from...I'm not buying it.  I've been in many different places on the 4th, including Venice Italy one year, and seriously, if you
want fireworks, firecrackers, the oldest continuous 4th of July Parade in America, from houses to fire hydrants which look
like a crazed patriotic bedazzler machine attacked them, then you need to hang out on Staten Is. on the 4th. 

     In the neighborhood of S.I. called Travis, out of the way and somewhat isolated from the rest of the urban/suburban
sprawl the annual 4th of July Parade which went down Victory Blvd. starting at 12 pm was just about the most exciting
thing to a little kid like myself.  I was born and raised in that little hamlet and still can't believe it is part of the great City
of New York.  A town settled by Eastern Europeans, mostly Polish, some Czech, some Austrian, all who came to work
in what was then the largest Linoleum factory in the world, fostered the American pride and dream and its' citizens, 100
years ago this year, began a parade. 

   This was shot in 1954.  Does this look like NYC?  That house in the right corner
which was recently demolished is forever preserved as the main set of a 1960 movie, SPLENDOR IN THE GRASS
starring a very young Natalie Wood and Warren Beatty.  All the exterior scenes were filmed there and a very young
Peter Francis Battaglia, in his baby stroller got a nod from Natalie Wood, or so my mom used to say.  The set
director of the movie chose Travis to replicate a 1930's small town in Kansas.  Proves my point...it was like living in
Mayberry, with a Polish twist to it. 


Part of the parade is the crowning of the Travis Queen (is this really NYC??) and these pix I took on July 4,
1972 when Kathy Padovano became the Queen that year.  The old school, which was built in 1878 and is
still used today had a bell which was rung along with the bells of St.Anthony of Padua R.C.Church (which
you see in the background ) along with the fire sirens at 2:00pm, the traditional time of the signing of the
Declaration of Independence.  History scholars simma down, this is a tradition, and probably not the
real historical time of the signing, but who cares.  Sent chills down our spines every year and we stood
at attention with our hands over our hearts.  Cool stuff!!  BTW, the town of Travis has a volunteer firehouse
which still serves the community....one of only 2 left in the City of New York.  

     Let's start our Salt and Pepper Grilled Chicken Wings which I paired up with a mustard garlic and
vinegar sauce.  These flavors, along with the smoky chicken are phenomenal together.  Use GOOD chicken
wings, not bright yellow ones, but natural chicken wings, with thin white skin.  This recipe will be for 20 wings,
increase as necessary.  Make sure the wings are separated.  If you are butchering these yourself, save those
wing tips for stock.  Pop them in a Glad freezer bag and add to it as you do this.  They stay in the freezer up to
3 months before the dreaded freezer burn starts to set in.  THROW NOTHING OUT!  AND ONLY USE KOSHER
SALT!!

In a large stainless steel bowl, add 4 cups of cool water with 1 tsp. salt, 1 tsp. sugar, 1 tsp. powdered thyme
and mix well.  Add the chicken and let this sit in the fridge, covered for up to 3 hours.  Drain well and pat dry.
Then in a small bowl, mix 1 tbs. salt, 1/2 tbs. ground black pepper, 1/2 tbs. granulated garlic and toss the wings
in it.  Add 2 tbs. of vegetable oil, and 2 tbs. of apple cider vinegar.  Let this sit in the fridge covered for 1/2 hour.


While the wings are taking in all that Salt'n'Pepa flava, heat up your grill on high.  Make sure the grates are clean and
well oiled.  Let it heat for a good 15 minutes before you use it.  Place the wings on the grill and let them sizzle for about
5 minutes, then lower the heat to medium-low, or low.  Cover the wings with foil.  After 10 minutes, check the wings
and then turn them.  Let them cook on the other side for about 15 more minutes, all grills are different so make sure
you check the chicken for doneness.  Nobody likes a medium rare piece of chicken...  The slow grilling crisps the skin
and the brining keeps the meat from drying out during the slow cooking process.  Again, my times are with my own
grill, adjust yours accordingly.  They should be done when the look like this:
  you could eat them just like this...but don't...make
a mix of 1/2 tsp. salt, 1/8 tsp. black pepper, 1/4 tsp. sugar, and a pinch of granulated garlic, mix well then roll the
finished wings in the rub. 



Think you're done?  not quite.  In a small bowl whisk together 1 finely minced clove of garlic, 2 tsp. of apple
cider vinegar, 3 tsp. of vegetable oil, and 1/2 tsp. brown mustard.  Let this sit a bit, you can even make this
when you start the chicken brining, or overnight.    Do not add any salt or pepper to this..it's on the chicken
already.  Serve it on the side with the wings...




If you are looking for a quick wing dish, call the Chicken and Rib Crib.  If you want to give yourself, your family, or
your guests a kick-arse and different from all the usual wing preparations, go with this one...A special wing
for a special holiday,  HAPPY BIRTHDAY AMERICA!!!