The Best Barbecued Chicken Wing Recipe For a Summer Spent Next to the Grill

If your grill hasn’t yet met the melting point after constant use over the long weekend, here’s something to add to the barbecue cue. Grill master Fred Thompson excels in the classics. These grilled chicken wings are akin to the famed Buffalo wings. They have a wonderful charred smoky flavor that begins with a zesty rub, flourishes on the grill, and finishes with a creamy, tangy blue cheese dip.

Spicy Chicken Wings with Blue Cheese Dip

Ingredients:

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

For the wings:

• 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

Directions:

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.