• Take wings and dump into a large sealable baggie or a large bowl with a lid. Pour Italian dressing so all wings are covered.
• Marinate in refrigerator for 48 hours (flipping bag or stirring bowl every 8-12 hours).
• Preheat propane grill to medium/high heat.
• Place wings on propane grill and cook for 5-7 minutes. Turn wings over and cook again for 5-7 minutes (wings will stick to the grill if not ready to turn).
• Flats will be ready to remove. Drums may need another 1-2 minutes.
• Serve with carrots, celery, and blue cheese dressing.

• In a large bowl, combine 1/2 cup cheddar and 1/2 cup Monterey cheese, water & taco seasoning. Crumble beef over mixture & mix well. Shape into 16 balls.
• Place meatballs on a greased rack in a shallow baking pan. Bake uncovered, at 400 degrees F for 12 minutes or until the meat is no longer pink. Drain the meatballs on paper towels.
• Reduce heat to 375 degrees F. Arrange crescent rolls on a greased 15 inch pizza pan, forming a ring with pointed ends facing the outer edge of the pan & wide ends overlapping.
• Place a meatball on each roll; fold over the meatball and tuck under the wide end of roll (meatball will be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.
• Transfer the ring to a serving platter. Fill the center of the ring with lettuce, tomato, green onions, peppers, remaining cheese, and sour cream, salsa, and guacamole if desired.

• Preheat oven to 350° F and line a baking sheet with parchment paper.
• Combine all ingredients (except egg yolk) in a large bowl and mix by hand until smooth.
• Fill a large pot half full of water and bring to a boil. Once the water has come to a boil, reduce the heat slightly to keep water at a gentle boil.
• Divide the dough into 6 equal portions. Wet hands and form each portion into a ball.
• Flatten the ball just slightly and press a finger in the middle of the ball and move in a small circle, creating a hole in the middle. Repeat with each bagel.
• Drop 2 bagels into boiling water and wait until they float to the top. With a slotted spoon, gently remove them and arrange them on the parchment-lined baking sheet. Repeat until all bagels have been boiled.
• Bake in oven for 10 minutes.
• Remove bagels from oven and brush with beaten egg yolk. You can leave plain or top each bagel with everything bagel blend, sea salt, or topping of your choice.
• Return bagels to the oven and cook for 20-25 more minutes until golden brown.
• Remove from oven and allow to cool for 10-20 minutes before serving.

Wings

• In a small bowl, whisk together the pineapple juice and cornstarch until dissolved. Whisk in the remaining ingredients. Transfer to a small saucepan and bring to a simmer on medium heat, whisking until thickened, about 2-3 minutes. Remove from the heat and set aside. Reserve half for brushing on the wings during cooking and half for serving.
• Place clean dry wings on a grill with medium heat and brush with oil, then sprinkle with salt and pepper.
• Grill wings 8-10 minutes per side or until cooked through. During last few minutes of grilling, brush wings with marinade.
• Remove the wings from the grill and toss the remaining teriyaki sauce on top of the wings.
• Garnish wings with sesame seeds and serve with blue cheese or ranch dressing.