Our Favorite Wing Receipe

Many people think you've got to fry chicken wings to get that crisp, golden skin that everyone loves. That's not the case at all. We particularly like this method from Weber that uses both direct and indirect heat to achieve the same effect.

The catch? Be sure to read the part about returning the wings to direct heat before pulling them off. This ensures you get that crispy bite-thru skin while keeping the inside tender.

If you don't have all the spices readily available or simply want to save a bit of time, do like us and simply use a good dusting of a BBQ rub of your choosing. We like Bad Byron's Butt Rubb, which you can find at Academy Sports like in the link, or Wal-Mart or any number of locations across the country.

Recipe courtesy of www.weber.com. Pictures are our own.

GROCERY LIST

FRESH PRODUCE

• 1 garlic cloves

MEAT / POULTRY / SEAFOOD

• 2.5 lb chicken wings

OIL AND SPICES

• 3 tbsp extra-virgin olive oil
• 1.25 tsp freshly ground black pepper
• 1 tsp garlic powder
• 2.5 tsp kosher salt
• 1 tsp onion powder
• 1.5 tsp paprika

CONDIMENTS

• 4.5 tsp cider vinegar
• 2.5 tsp hot pepper sauce
• 2 tbsp mayonnaise

DAIRY

• 0.5 fl oz buttermilk
• 1 oz crumbled blue cheese
• 2 tbsp sour cream

OTHER

• 4 canned chipotle chile peppers in adobo sauce

INGREDIENTS

PASTE

• 4 teaspoons minced canned chipotle chiles in adobo
• 2 teaspoons kosher salt
• 1½ teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon freshly ground black pepper

• 16 chicken wings, about 2½ pounds total, each one cut in half at the joint, wing tips removed

HOT SAUCE

• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, grated or minced
• 4 teaspoon cider vinegar
• 2½ teaspoons hot pepper sauce
• Kosher salt
• Freshly ground black pepper

DRESSING

• ¼ cup crumbled blue cheese
• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon buttermilk
• ½ teaspoon cider vinegar

INSTRUCTIONS

1. In a large bowl combine the paste ingredients. Add the wings and stir to coat them all over with the paste. Cover and refrigerate for 1 hour.
2. In a heavy, small saucepan over medium heat, warm the oil. Add the garlic and stir until aromatic, about 1 minute. Add the vinegar and hot sauce and simmer for 1 minute. Season with salt and pepper. Transfer to large glass or stainless steel bowl.
3. In a medium bowl combine the dressing ingredients. Cover and refrigerate until ready to serve.
4. Prepare the grill for direct and indirect cooking over medium-high heat (about 450°F).
5. Remove the wings from the bowl and wipe off most of the paste. Grill the wings over direct medium-high heat until grill marks appear, about 4 minutes, turning once. Move the wings over indirect medium-high heat and continue grilling until the meat is no longer pink at the bone and the skin is crisp, about 15 minutes, turning occasionally. Keep the lid closed as much as possible during grilling. Transfer the wings to the bowl with the hot sauce; turn to coat. Return the wings to the grill and cook over direct medium-high heat for an additional 3 to 5 minutes, turning once or twice. Remove from the grill and serve with the blue cheese dressing.

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