Turmeric Sumac Wings w/ Aji Amarillo Hot Sauce

Summer is here-bring on the wings! These Turmeric, sumac wings take 20 minutes to make and don't require a BBQ. The combination of the sumac and the turmeric give the wings a natural smokiness that you'd get from BBQ wings. Aji amarillo is a hot, South American yellow chili pepper that makes a versatile hot sauce and adds a bright tangy twist to these wings. Pacha- a  Peruvian inspired and California made hot sauce company based in Redondo Beach creates a dynamic hot sauce with the perfect amount of acidity these wings crave. Grab a bottle or two here: https://www.pachahotsauce.com/products/yellow-pepper 


  • 10-12 medium sized wings (skin on)
  • Sumac
  • Turmeric 
  • Garlic powder
  • Kosher salt 
  • Black Pepper 
  • 1 Key Lime
  • Pacha, Aji Amarillo Hot Sauce 

Preheat your oven to broil. Pat wings dry with a paper towel and line on a baking rack. If you don't have a baking rack, drain the grease 1/2 way through the cooking process to insure your wings get crispy. Coat the wings generously with sumac, turmeric, garlic powder, salt and pepper. Put the wings on the highest rack in the oven and cook for 8 minutes (or until skin is blackened and crispy) flip the wings and cook until crispy on the other side. Remove the rack from the oven and place wings on a serving platter. Before serving, squeeze fresh lime juice, Pacha Ajo Amarillo hot sauce and freshly grated black pepper. Serve with tomatillo/avocado dipping sauce or basil, buttermilk ranch. 

Asparagus Soup 4ever

Every year I wait patiently for the start of asparagus season because in season asparagus is something you can't beat. Cream of asparagus soup is a spring stable of mine- the combination of the sweet asparagus and the richness of the cream and butter is one of my favorite indulgences. This soup will not help you get ready for bikini season- sorry. 


  • 1 bunch asparagus spears, cleaned and trimmed 
  • 1 yellow onion
  • 1 shallot
  • 2T olive oil 
  • 1 garlic clove
  • 1 cube unsalted butter
  • 4 cups of vegetable stock
  • 1 cup heavy whipping creme 

Optional Toppings:

  • pepita seeds
  • yoghurt 
  • blackened asparagus tips

In a medium saucepan add your onions, shallots and garlic with olive oil over medium heat until translucent. Cut your asparagus spears in half and add to the saucepan with a cube of unsalted butter and salt to taste. Add your vegetable stock and simmer for 25 min or until your asparagus break apart easily with a fork. Grab a slotted spoon and remove your asparagus, onions, garlic and shallots into a food processor or blender and puree until smooth. Add your asparagus mixture back into your vegetable broth and stir slowly until soup thickens. Add one cup of heavy whipping cream and salt and pepper to taste. Serve with roasted pepita seeds, blackened asparagus tips and a swirl of greek yoghurt. 

Enjoy with pita or garlic toast. 

Photography by the talented: Ayah Abukhazneh

Check out her latest projects here: http://consumedbyfog.com