Grilled Buffalo Wings with Blue Cheese Dressing

 

1 1/2 cups hot sauce

1/2 cup buttermilk

1/2 teaspoon garlic powder

3 pounds chicken wings, separated into flats and drums, wing tips discarded

Vegetable oil, for oiling the grill

4 tablespoons unsalted butter (1/2 stick), melted

Blue cheese dressing, for serving (recipe follows)

Celery sticks, for serving

 

Place 1 cup of the hot sauce, the buttermilk, and garlic powder in a large resealable plastic bag and stir to combine. Add the wings and seal the bag, pressing out any excess air. Turn the bag to coat the wings evenly. Let marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 12 hours.

Heat an outdoor grill to medium high (about 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Remove the wings from the marinade, letting any excess drip off, and discard the marinade. Place the wings on the grate in a single layer so they’re not touching (if needed, cook them in batches). Cover the grill and cook, flipping the wings occasionally with tongs, until they’re no longer pink at the bone and the skin is slightly charred in spots, about 25 minutes total. Don’t go too far away. They could catch fire and that es no bueno.

When the wings are almost ready, combine the remaining 1/2 cup hot sauce and the melted butter in a large bowl and set aside. Add the cooked wings to the bowl and toss to coat. Serve immediately with blue cheese dressing and celery sticks.

 

Blue Cheese Dressing

2 cups mayonnaise

1 cup sour cream

1/4 cup white wine vinegar

1/4 cup minced fresh parsley

1 garlic clove, crushed

1/2 teaspoon ground mustard

Kosher salt and fresh ground pepper, to taste

4 ounces crumbled blue cheese

 

Place all the ingredients in a blender; cover and process until smooth. Store in the refrigerator.