Having a Memorial Day BBQ?

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If you are planning a barbecue for friends and family, chicken wings are very popular.

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Even though we know that Memorial Day is certainly about much more than a chance to get together and share a meal, it is still a very popular way for families and friends to observe this holiday.

Monday, May 25 is the date, and if you are thinking about inviting folks over, perhaps you may be thinking along the lines of a barbecue event. If so, you will hopefully find some recipes here to consider when you plan your menu.

Keep in mind: you don’t need a holiday to enjoy getting together and planning a meal. We have a whole late-spring, early-summer time frame in which to enjoy cooking outdoors. Stay safe, especially when visiting our waterways.

Grilled vegetables

Cooking spray, for the grill

1 yellow squash, cut into rounds

1 zucchini, cut into rounds

Cremini mushrooms, stemmed (about 8 ounces)

1 small red onion, cut into 1-inch pieces

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 ear fresh corn, cut into 1-inch rounds

Extra-virgin olive oil, for drizzling

Sea salt and freshly-ground black pepper, to taste

1. Heat a grill to medium-high and spray with nonstick cooking spray.

2. Thread the vegetables onto 4 metal skewers. Drizzle with olive oil and season with salt and pepper.

3. Grill the skewers for 8 minutes per side, or until the vegetables are tender and lightly charred.

4. Remove from the grill, season to taste, and serve with desired sauce or dressing. A light brushing with Italian dressing goes well with this, or use your favorite type. Makes 4 servings.

Easy grilled asparagus

1 pound fresh asparagus, trimmed

3 tablespoons extra-virgin olive oil

Kosher salt and freshly-ground black pepper

1 lemon, halved crosswise, optional

1. Light coals on a charcoal grill. When all charcoal is lit and covered with gray ash, spread coals evenly over half of the grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil grilling grate. If using a gas grill, preheat half the grill to high.

2. Toss asparagus with 2 tablespoons olive oil and season with salt and pepper. Add asparagus to hot side of grill and cook, turning occasionally, until well-charred and tender, 5 to 8 minutes.

3. Meanwhile, if desired, place lemon halves cut side down on grill and cook until charred, about 3 minutes. Transfer asparagus to a large serving plate, drizzle with remaining olive oil, squeeze lemon over top (if desired), and serve immediately. Makes 4 servings.

Grilled Filipino-style pork skewers

Start this recipe a day ahead.

18 wooden skewers

1/3 cup lemon-lime soda, 7-Up or Sprite

1/3 cup soy sauce

1/3 cup brown sugar

3 tablespoons white vinegar

2 teaspoons sesame oil

1 teaspoon garlic powder

1 teaspoon pepper

1 teaspoon crushed red pepper flakes

About 1 pound, 10 ounces pork shoulder meat, cut into 3-inch-long strips, about 1/4-inch thick

Sauce:

1/2 cup white vinegar

2 to 3 garlic cloves, minced

1 large chile pepper (your choice), chopped

1/2 teaspoon salt

1. Soak skewers in water for at least 20 minutes or overnight.

2. In a medium bowl, whisk soda, soy sauce, brown sugar, white vinegar, sesame oil, garlic powder, pepper and crushed red pepper flakes. Add pork and stir until coated. Cover and refrigerate at least 2 hours or overnight.

3. Preheat grill to medium-high. Thread each pork strip onto a skewer in an S shape, pushing down so skewer isn’t exposed. Reserve marinade.

4. Oil grill and cook pork, brushing with marinade before flipping once. Cook until pork is done, about 2 minutes per side. Remove from heat.

5. In a bowl, combine white vinegar, minced garlic cloves, chile pepper and salt. Serve with the pork skewers. Makes 6 servings (3 skewers each).

Grilled spicy chicken wings

Includes time for marinating.

2 1/2 tablespoons ground black pepper (or less, if you prefer)

1 tablespoon onion powder

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon seasoned salt

5 pounds chicken wings, rinsed and dried

1 cup honey

1/2 cup hot barbecue sauce (or mild, if you prefer)

3 tablespoons apple juice

2 small chunks of apple wood *

* Can be found at many hardware stores and outdoor retailers.

1. Mix together the pepper, onion powder, chili powder, garlic powder, and seasoned salt in a small bowl. Place the chicken wings in a large resealable plastic bag. Pour in the dry rub and shake to coat the wings well. Marinate for at least 30 minutes (at room temperature) or as long as 24 hours (in the refrigerator).

2. Light a charcoal chimney 3/4 full of charcoal. When the coals are fully lit and covered in gray ash, pour coals out and arrange them on either side of the charcoal grate, keeping the middle empty. Add 1 small chunk of apple wood to both piles of charcoal. When the wood is lit and producing smoke, place the wings in the middle of the grill, not over the coals. Cover and cook for 25 minutes. Turn the wings and cook for another 20 to 25 minutes.

3. While the wings are cooking, mix the honey, barbecue sauce and apple juice together in a small saucepan. Cook over medium heat until warmed through. Place the wings in a disposable foil pan and pour the warm sauce over the wings. Toss to coat evenly. Cover and cook for another 20 to 30 minutes, stirring occasionally, until the glaze is finished the way you like it. Remove from the grill and serve immediately.  Makes 5 to 6 servings.