Hot wings with blue cheese dip recipe is grilled version of the famed buffalo wings carries heat in both the rub and the sauce. The cooling classic blue cheese dip is a must.
Hot Wings with Blue Cheese Dip
This grilled version of the famed buffalo wings carries heat in both the rub and the sauce. The cooling classic blue cheese dip is a must.
1.5 KG chicken wings, cut at the joints, tips removed
3tbsp canola oil
2tbsp sweet and smoky BBQ rub
8 garlic cloves
1 cup/250grams sour cream
1/4 cup/60ml mayonnaise
1tbsp each Worcestershire sauce
1tbsp fresh lemon juice
2tbsp chopped fresh chives
1/2tsp caynne pepper
1 cup/155grams crumbled blue cheese
Kosher salt and freshly ground black pepper
1/2 cup unsalted butter
1/2 cup hot-pepper sauce
1tbsp distilled white vinegar
In a large bowl, combine the wings and oil and toss to coat evenly. Sprinkle the rub over the wings and toss again to coast evenly. Cover and refrigerate overnight.
The next day, make the blue cheese dip: Mince 2 of the garlic cloves, them crush to a paste. In a bowl, combine the garlic paste, sour cream, mayonnaise, Worcestershire, lemon juice, chives and cayenne and mix well. Fold in the cheese then season with salt and black pepper. Cover and refrigerate until ready to serve.
Remove the wings from the refrigerator. Prepare a charcoal or gas grill for high heat. Mince the remaining 6 garlic cloves. In a large frying pan, melt the butter over medium heat, add the garlic and cook, stirring, until translucent, about 2 minutes. Add the hot sauce and vinegar, stir well, and remove from the heat.
Oil the grill grates. Place the wings on the grill rack directly over the fire and cook, turning them frequently until browned on all side, slightly charred and tender, 15-20 minutes.
Transfer the wings to a platter and pour any sauce in the pan over the top. Serve with the blue cheese dip.