The Fourth of July is a time for elation and celebration. People flock to the lake, picnicking with family and friends; others host waterfront barbecues. And, since America’s food culture revolves around holidays and celebrations, we’ve picked two party-friendly recipes you and your guests will love. We’re serving up sweet hot wings with the sugary, summery flavor of strawberries. Alongside, there are crispy, tangy, all-American deep fried pickles.

Thanks to Josh Wallick, owner of Moe’s, and our old compadre Ally Gravina at Bridgetender tavern (for helping coordinate with their chef), we’ve got these two recipes to make your Fourth extra festive. Pair these two dishes with some sliced veggies and dip, and you’ve got a great spread for your evening that won’t take too much time away from focusing on the fireworks.  ~LG

Spicy Grilled Strawberry Hot Wings

Recipe courtesy Josh Wallick, owner, Moe’s Original Bar B Que



1 pound of chicken wings


1/4 cup of Mae Ploy sweet chili sauce

5 large strawberries, chopped

1/8 cup of honey

Pinch of wasabi powder

Splash of Worcestershire sauce

Crystal hot sauce (to taste)


Puree all sauce ingredients. Pour half into mixing bowl; set the other half aside for dipping. Cook wings either in fryer at 350 degrees F for 7 minutes, or in oven at 375 degrees F for about 40 minutes. Once the wings are cooked (165 degrees F internal temperature), toss them into the mixing bowl, stirring so they are covered evenly. Then, place them right onto a pre-heated hot grill just long enough to get some grill marks; about 45 seconds each side. Serve with a side of the strawberry sauce, ranch dressing, and celery.

Fried Pickle Chips

Recipe courtesy Bridgetender Tavern


1 pound pickle chips

2 cups flour

4 tsp paprika

4 cups panko bread crumbs

2 eggs

2 cups buttermilk


Mix flour and paprika in a bowl; beat eggs and buttermilk together in a second bowl. Place bread crumbs in a shallow dish. Dip pickles into flour mixture, then into egg, then Panko. Lay flat on a tray and freeze. Remove from freezer and deep fry in a fryer or large frying pan. Place fried pickles on a paper towel to drain excess oil, then serve with your favorite spicy sauce. Moonshine staff suggestion: chipotle mayo.


  • Le'a Gleason

    LE‘A GLEASON, a recent transplant from the Big Island of Hawai‘i, has happily transitioned from teaching yoga in the rainforest to driving powerboats, biking with bears, and learning how to fall gracefully on skis. She is passionate about writing and editing, as a means to share and connect with people, and thankful to be on the Moonshine team.

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