Father’s Day BBQ Menu with Wine Pairings

With Father’s Day approaching, we’re focusing once again on a menu that takes advantage of the summer grilling season. And we think you’ll agree that a perfectly grilled steak is a great way to celebrate the dads and granddads and father figures in our lives. This delicious meal is designed to feed 4-6 people and we’ve added wine pairing suggestions for each course. Here’s to you, dads! We hope you enjoy this and think you should get to take a nap afterward!

Starter

  • Spicy Chicken Wings
     Wine Pairing: 2018 Pink Rosé of Texas

Main Course

  • Grilled Ribeye Steaks with Herb Butter
     Wine Pairing: Bounty Land Crossings (NV).

Sides

  • Grilled Vegetables (Zucchini, Bell Peppers, Red Onion)
  • Charred Corn Salad with Feta and Lime

Wine Pairing: 2024 Texas Lenoir Blush

Desserts

  • S’mores
    Wine Pairing: 2020 Portejas Roja 

 

Here’s a killer Spicy Chicken Wings recipe that’s perfect for the grill or oven — crispy, flavorful, and just the right amount of heat. Includes an optional creamy dip to balance the spice. 

Spicy Chicken Wings Recipe

Ingredients

For the wings:

  • 2 lbs (about 1 kg) chicken wings (split at joints, tips removed)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1/2 tsp black pepper
  • 1 tsp salt

For the spicy sauce:

  • 1/3 cup hot sauce (like Frank’s RedHot or Sriracha
  • 2 tbsp unsalted butter
  • 1 tbsp honey (optional, for a slight sweetness)
  • 1 tsp vinegar (white or apple cider)
  • Pinch of chili flakes (optional)

Optional dip:

  • 1/2 cup sour cream or Greek yogurt
  • 1 tbsp lime juice
  • 1 tbsp chopped fresh herbs (like dill or chives)
  • Salt to taste

Instructions

Pat wings dry with paper towels (important for crispiness). Toss with olive oil and all the dry seasonings in a large bowl until evenly coated.

Grill Method: Preheat grill to medium-high heat. Grill wings for about 20 minutes, turning occasionally, until crispy and cooked through (internal temp of 165°F / 74°C).

Oven Method: Preheat oven to 425°F (220°C). Place wings on a wire rack over a baking sheet. Bake for 40–45 minutes, flipping halfway, until crispy and golden.

In a small saucepan over low heat, melt the butter, then stir in hot sauce, honey, vinegar, and chili flakes. Heat gently for 1–2 minutes, then remove from heat.

Once wings are cooked, toss them in the spicy sauce until coated. Serve hot with dip and celery or carrot sticks.

🔧 Tips:

  • For extra-crispy oven wings, dust them with a little baking powder (not baking soda) before baking.
  • Want it spicier? Add more cayenne or a splash of extra hot sauce.
  • Can be made ahead and reheated — crisp them up in the oven at 375°F for 10–12 minutes.

 

Grilled Ribeye Steaks with Herb Butter

Ingredients

For the Steaks:

  • 2 ribeye steaks (about 1½ inches thick)
  • Kosher salt and freshly ground black pepper
  • Vegetable oil for the grillFreutcake+1YouTube+1

For the Herb Butter:

  • 1 stick (½ cup) salted butter, softened
  • 1 tablespoon fresh rosemary, minced
  • 1 clove garlic, mincedFreutcake

Instructions

In a small bowl, combine the softened butter, minced rosemary, and garlic. Mix until well combined. Place the mixture on a piece of plastic wrap, roll into a log, and refrigerate until firm.

Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Pat the steaks dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

Preheat your grill to medium-high heat. Clean and oil the grill grates to prevent sticking. Place the steaks on the grill and cook for 3–5 minutes per side for medium-rare, adjusting the time based on your desired doneness and the thickness of the steaks.

Remove the steaks from the grill and let them rest for 5–10 minutes to allow the juices to redistribute.

Slice the herb butter into rounds and place a slice on top of each steak just before serving, allowing it to melt over the hot meat.

Grilled Zucchini, Bell Peppers & Red Onion

Ingredients 

  • 2 medium zucchinis, sliced into 1/4-inch thick rounds or strips
  • 2 bell peppers (any color), cored and sliced into large strips
  • 1 large red onion, peeled and cut into thick wedges
  • 2–3 tbsp olive oil
  • 1–2 tsp balsamic vinegar or lemon juice (optional for post-grill flavor)
  • 2 cloves garlic, minced (optional)
  • Salt and black pepper, to taste
  • Optional: fresh herbs like thyme, basil, or parsley for garnish

Instructions

In a large bowl, toss the zucchini, bell peppers, and red onion with olive oil, garlic (if using), salt, and pepper until evenly coated.

Preheat your grill (or grill pan) to medium-high heat. Grill vegetables in a single layer, turning once, until grill marks appear and they’re tender but not mushy:

  • Zucchini: 2–3 minutes per side
  • Bell peppers and onions: 3–4 minutes per side

Once grilled, transfer to a serving platter. Drizzle lightly with balsamic vinegar or lemon juice for brightness. Garnish with chopped fresh herbs if desired.

🔧 Tips

  • Don’t overcrowd the grill — cook in batches if needed.
  • Can be served warm or at room temperature.
  • These veggies pair well with goat cheese or feta if you want to dress it up.

Charred Corn Salad with Feta and Lime

A charred corn salad with feta and lime is a vibrant and flavorful dish, perfect for summer gatherings.

Ingredients (serves 4–6)

  • 4 ears fresh corn (husks removed)
  • 1 tbsp olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, finely diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh cilantro (or parsley), chopped
  • Zest and juice of 1 lime
  • Salt and pepper, to taste
  • Optional: 1 jalapeño, finely chopped (for a spicy kick)

Instructions


Heat a grill or grill pan over medium-high heat. Brush the corn lightly with olive oil and grill, turning occasionally, until nicely charred on all sides (8–10 minutes). Let it cool slightly, then cut the kernels off the cob.

In a large bowl, mix the charred corn, cherry tomatoes, red onion, jalapeño (if using), and cilantro.

Add the lime juice, lime zest, and a drizzle of olive oil. Toss gently to combine.

Fold in the crumbled feta. Season with salt and pepper to taste. Serve chilled or at room temperature.

Tips

  • Add avocado for creaminess or black beans for more protein.
  • Can be made a few hours ahead — just add the feta right before serving for the freshest texture.

 

Dessert

 

S’mores and WSCW Portejas Roja