AWISHFULL

Gallery

Browse our culinary gallery and jump directly to our family recipe subsections below.

↓ Family Favorites (Nicholas’s Picks)
↓ Donna’s Favorites (Mom’s Picks)

Family Favorites

Signature smokehouse meats, bold marinades, and firebox classics curated by Nicholas.

Teriyaki Bone-In Chicken Thighs

Teriyaki Chicken Thighs

Bone-In • Sweet Soy & Ginger Char

Smoked Barbecue Meats

Smokehouse Reserve

Slow-Smoked Hardwood Classics

Recipe: Teriyaki Marinated Bone-In Chicken Thighs

Marinade: 4–8 Hours

Cook: 45 Mins

Cut: Bone-In, Skin-On Thighs

Target Temp: 175°F–180°F

Preparation Steps

  1. Marinate: Whisk soy sauce, mirin, brown sugar, ginger, garlic, and sesame oil. Reserve 1/3 cup for glazing, and marinate the bone-in thighs for 4 to 8 hours.
  2. Roast / Smoke: Cook indirect at 375°F for 30–35 minutes until skin renders crisp.
  3. Caramelize: Baste with reduced glaze over direct heat for the final 10 minutes until glossy and internal temp reaches 175°F.

Donna’s Favorites

Timeless New England kitchen comforts, rich simmering broths, and Mom’s cherished family staples.

Signature Chicken and Dumplings

Chicken & Dumplings

Wright’s Farm Broth • Fluffy Herb Dumplings

Donna's Classic Comfort Dish

Sunday Table Classics

Heritage Family Recipes

Recipe: Signature Chicken & Dumplings

Prep: 25 Mins

Simmer: 60 Mins

Base: Wright’s Farm Chicken Broth

Collection: Donna’s Favorites

Preparation Steps

  1. Rich Broth Base: Sweat mirepoix in butter, pour in Wright’s Farm chicken broth, and bring to a gentle simmer with shredded chicken.
  2. Mix Dumplings: Cut cold butter into seasoned flour and fold in buttermilk until a soft dough forms.
  3. Simmer Covered: Drop dumplings into the simmering broth, cover tightly, and cook undisturbed for 15 minutes until light and fluffy.