Barbecued Buffalo Wings


 

Joan

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Barbecued Buffalo Wings with Blue Cheese Dip

Sauce
1/4 cup corn oil or peanut oil
1/4 cup hot pepper sauce
2 tsp. kosher salt
1 tsp. ground white pepper
1 tsp. freshly ground black pepper
1/2 tsp. garlic powder

4 lbs. chicken wings, wing tips removed, each split at the joint into 2 pieces

Dip
4 oz. crumbled blue cheese
1/2 cup sour cream
1/4 cup mayonnaise
2 TB. fresh lemon juice
1/2 tsp. celery seed
1/2 tsp. kosher salt
Hot pepper sauce

1. Soak the wood chips in water for at least 30 minutes.
2. Prepare the grill for direct cooking over medium heat (350F to 450F).
3. In a small saucepan combine the sauce ingredients. Cook over medium heat on the stove until warm, about 5 minutes, whisking occasionally.
Set aside 1/4 cup of the sauce. Pour the remaining sauce from the saucepan into a large bowl and add the wings. Turn the wings in the sauce to
coat them evenly.
4. Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer's instructions, and close the lid. When
smoke appears, grill the wings over direct medium heat, with the lid closed, until the juices run clear, about 20 minutes, turning occasionally (don't overcook or the wings will be dry). Transfer the wings to a large, clean bowl and toss to coat with the reserved 1/4 cup sauce.
5. In a medium bowl combine the dip ingredients, including a few drops of hot sauce, and mix well. Serve the dip alongside the wings with extra hot sauce, if desired. Serves 6 to 8

Source: Weber's New American Barbecue
 

 

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