Red-Hot Grilled wings with cold blue cheese dipping sauce (Barbecue and Grilling)

 

                With a pungent blue cheese dressing that's a great dipping sauce for chicken wings or raw or grilled vegetables, this is a tasty party fare. The dressing is also superb served over a crisp wedge of iceberg lettuce.

Serves 6 as a main course or 12 as an appetizer

• 3 lbs (1.5 kg) chicken wings, cut at joints, tips discarded
• 60 ml vegetable oil
• 75 ml red-hot rub, click here for recipe

Blue cheese dipping sauce

• 250 gr blue cheese, crumbled
• 500 ml sour cream
• 150 ml mayonnaise
• 45 ml cider vinegar
• 5 ml hot pepper flakes
• Onion salt
• Worcestershire sauce

1. In a bowl, whisk together blue cheese, sour cream, mayonnaise, vinegar and hot pepper flakes ; season to taste with onion salt and Worcestershire sauce ; cover and refrigerate for 24 hours.
2. Rinse wings under cold running water and pat dry.
3. Place in a large sealable plastic bag and add oil ; seal and turn several times to coat.
4. Add rub, seal and toss to coat ; add more rub if needed to coat all the wings.
5. Refrigerate for at least 3 hours or overnight.
6. Prepare a medium-hot fire in your grill.
7. Remove wings from marinade, discarding marinade.
8. Grill for about 20 minutes, turning often, until juices run clear when chicken is pierced.
9. Served on a platter, with dipping sauce on the side.

BON APPÉTIT