Grilled Chicken Wings Glazed with Hot Wing Sauce Served with Blue Cheese Sauce
Serves 4
Method Direct Grilling
Ingredients:
- 24 Chicken Wings
- 1 cup Chicken Wing Seasoning
- 1 cup Hot Sauce
- 1 cup Blue Cheese Dressing
- 3 Tbl Oil
While your grill is preheating, wash the chicken wings under cold water and remove any remaining feathers. Pat dry using a paper towel and place on a medium sized baking tray. If you have purchased three joint wings, you can use a sharp knife to separate the dummies and the flat. Discard the wing tips.
Chicken Wing Seasoning
- 2 Tbl celery salt
- 2 Tbl cayenne pepper
- 2 Tbl garlic powder
- 1 Tbl salt
- 1 Tbll coarse black pepper
Combine all ingredients thoroughly. This can be made in advance and stored in an airtight container. It will be good for one year. Makes ½ cup.
Place the wings in a stainless steel bowl and apply a good coating of the Wing Seasoning. Flip the wings in the bowl to make sure they are fully seasoned.
When your grill is hot, place the chicken wings on the grate for about two to three minutes and then turn and grill the other side for the same amount of time. Be careful not to burn the wings. Move the wings to the side of the grill and turn in four to five minutes. After turning, apply Wing Sauce using a brush. Continue to grill for another three to four minutes to allow the sauce to caramelize on the wings. Remove the wings and place on a platter with the Blue CheeseSauce in a bowl on the side for guests to put on their wings.
Blue Cheese Sauce
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup mayonnaise
- 4 ounces blue cheese, crumbled
- 1/8 teaspoon onion powder
Wing Sauce
- 3 cups of Crystal Hot Sauce
- 1 Tbl Celery Seed
- 1 Tbl Cayenne Pepper
- 1 tsp Onion Powder
- 1 cup softened unsalted butter
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Grilled Salsa
Unlike an ordinary salsa, by grilling the tomatoes, onion and jalapeno, the char will give the dish a unique look, along with a grilled flavor, compared to a basic salsa. Add chopped mango for a tropical flavor. This is great with chips and is also delicious on tacos, burritos and quesadillas.
Yield: 2-3 cups
Ingredients
- 2-3 Medium tomatoes stems removed
- 1/2 Red onion sliced thick
- 2 Jalapeño (stems, ribs, seeds removed)
- 2 Limes, juiced
- 1 bunch Cilantro coarsely chopped
- 2 tsp Garlic powder
- 1 tsp Salt
METHOD:
Set up your grill to indirect. While the coals are heating, cut the tomatoes in half and remove the seeds. Cut the onion into thick strips making sure to leave it intact. Cut the tops off the jalapenos and cut in half. Use a spoon to remove the seeds and veins inside the jalapeno. (Note: Be sure to use gloves when working with the jalapenos.)
When the coals are ready, coat the tomatoes, onion and jalapeno with a small amount of oil and place on the grill directly over the coals for about three minutes or until the skin shows grill marks. Move off the coals and continue to cook for another five to six minutes to soften. Remove from the grill and allow to cool completely.
Coarsely cut the tomatoes, onions and jalapenos and place in a mixing bowl. Add the cilantro, lime juice, garlic powder and salt and mix thoroughly.
Transfer to a serving bowl and serve with your favorite tortilla chips. Note: If you don’t have a grill you can achieve the same results by roasting in a pan on your stove