Buffalo chicken wings with blue cheese dip
Deep fry? We think the BBQ is a better idea
The original recipe for Buffalo chicken wings comes from the Anchor bar in Buffalo, New York. And while Americans love to deep fry their wings, we think the BBQ is a better idea. No fryer can compete with the subtle smokey flavor and juicy chicken a BBQ provides.
Don’t be deterred by the amount of Tabasco in this recipe, the blue cheese dip and side salad go a long way in countering that kick.
The ingredients:
(serves 4)
Blue cheese dip
- 2⅔ oz (75 gr) mayonnaise
- 2⅔ oz (75 gr) sour cream
- 2⅔ oz (75 gr) blue cheese, crumbled
- 1½ tsp minced chives
- 1⅓ fl oz (40 ml) buttermilk
- salt and freshly ground black pepper to taste
Chicken wings
- 71 oz (2 kg) chicken wings
- 1 tbsp smoked paprika
- 1 knifepoint cayenne pepper
- salt and freshly ground black pepper to taste
Garnish
- ½ bunch celery
- 7 oz (200 gr) baby carrots
Buffalo sauce
- 2 fl oz (75 ml) Tabasco
- 3 ½ oz (100 gr) unsalted butter
- 1½ tbsp white wine vinegar
- knifepoint cayenne pepper
- 1 tbsp garlic powder
- 1 tbsp worcester sauce
- salt and freshly ground black pepper to taste
Gear:
How to make:
Duration: prep 1 hour
Cooking about: 30 minutes
Prepare the BBQ for indirect grilling, and heat until 160 °C (320 °F)
For the blue cheese dip mix all ingredients together and stir well.
Put the chicken wings in a large mixing bowl and evenly divide the smoked paprika, cayenne pepper, salt and freshly ground black pepper over the chicken. Drain the soaked wood chips and put them in the hot coals. Place the seasoned chicken wings on the BBQ and cover. Cook for about 35 minutes until cooked all the way through and the wings have a nice roasted color.
While the chicken wings cook, wash the celery and cut into 3 inch long sticks. Prepare the Buffalo sauce by combining all the ingredients in a small saucepan over low heat, until the butter is melted and everything is mixed well.
When the chicken is cooked, place in a mixing bowl with the warm Buffalo sauce and coat thoroughly. Serve on a serving tray with blue cheese dip and garnish with the celery and baby carrots.
