Spicy Chicken Wings with Blue Cheese Dip

Recipes, Starters

Spicy Chicken Wings with Blue Cheese Dip

Here’s a twist on a Memorial Day classic! Grilling chicken wings instead of frying them gives them a wonderful charred smoky flavor. This recipe is in the style of the famed buffalo wings, smothered in a spiced BBQ rub and served with a creamy, tangy blue cheese dip.

 

Spicy Chicken Wings with Blue Cheese Dip

 

For the blue cheese dip:

1 cup (8 oz./250 g.) sour cream

1/4 cup (2 fl. oz./60 ml.) mayonnaise, preferably homemade

1 Tbs. Worcestershire sauce

1 Tbs. fresh lemon juice

1 tsp. steak sauce

2 cloves garlic, finely minced, then crushed to a paste

2 Tbs. chopped fresh chives

1/8 tsp. cayenne pepper

1 cup (5 oz./155 g.) crumbled blue cheese

Kosher salt and freshly ground black pepper

 

3 lb. (1.5 kg.) chicken wings

3 Tbs. canola oil

2 Tbs. all-purpose BBQ rub (recipe below)

1/2 cup (4 oz./125 g.) unsalted butter

6 cloves garlic, minced

1/2 cup (4 fl. oz./125 ml.) hot-pepper sauce

1 Tbs. distilled white vinegar

 

Celery sticks for serving

 

To make the dip, in a bowl, combine the sour cream, mayonnaise, Worcestershire, lemon juice, steak sauce, garlic, chives and cayenne pepper and fold together until well mixed. Fold in the cheese, then season with salt and black pepper. Cover and refrigerate until serving. The dip tastes best if made a day ahead and will keep for up to 2 weeks. Makes about 3 cups (24 fl. oz./875 ml.)

 

For the wings: In a large bowl, combine the wings and oil. Toss until the wings are evenly coated. Sprinkle the BBQ rub over the wings and toss again to coat evenly. Cover and refrigerate overnight.

 

At least 30 minutes before you are ready to begin grilling, remove the wings from the refrigerator. In a large frying pan over medium heat, melt the butter. Add the garlic and cook, stirring, until fragrant and tender, about 2 minutes. Pour in the hot sauce and vinegar, stir well, remove from the heat, and set the pan aside at room temperature.

 

Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate.

 

Place the chicken wings on the grill directly over the fire and cook, turning frequently, until they are nicely browned on all sides, have some char, and are tender, 15-20 minutes.

 

Transfer the wings to the hot sauce in the frying pan, place the pan over low heat, and toss the wings in the sauce to coat evenly. Let the wings and the sauce marry for about 5 minutes.

 

Transfer the wings to a platter and pour any remaining sauce in the pan over the top. Serve with the blue cheese dip and celery sticks. Serves 6-8 as an appetizer.

 

All-Purpose BBQ Rub

 

1/4 cup (2 oz./60 g.) granulated sugar

1 Tbs. firmly packed light brown sugar

1/4 cup (1 oz./30 g.) paprika

1 Tbs. chile powder

1 tsp. cayenne pepper

1 tsp. smoked paprika

Kosher salt and freshly ground black pepper

 

In a small container with a tight-fitting lid, stir together the sugars, paprika, chile powder, cayenne, smoked paprika, 1 teaspoon salt and several grinds of black pepper. Cover and shake vigorously to mix. Use right away, or store in a cool, dark place for up to 1 month. Makes about 2/3 cup (5 oz./155 g.)

 

Recipe from Williams-Sonoma Grill Master, by Fred Thompson.

3 comments about “Spicy Chicken Wings with Blue Cheese Dip

  1. Pan Fried Chicken Wings | Daily EZ Cooking

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