Servings: 4
Ingredients:
- 2 lbs. chicken wings, tip removed, drums and flat separated
- 1tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper, to taste
- 1 tsp cornstarch Castello
- Bleu cheese slices,
- Cutinto quarters
- Celery sticks, for serving
Buffalo Sauce Ingredients:
- 1/2cup Frank’s Original Red Hot Sauce
- 1tbsp honey
- 1 tbsp white vinegar
- 4 tbsp unsalted butter
Directions:
- With a paper towel, pat the wings dry.
- In a small bowl, combine garlic powder, onion powder, paprika, cayenne, salt, pepper, and cornstarch.
- Sprinkle the prepared rub over the wings coating evenly.
- Preheat your grill or smoker to 350ºF(177ºC), indirect heat.
- Grill your wings for 40 minutes or until a minimum internal temperature of 165ºF (74ºC) or 190ºF (88ºC) if you like them well done, flipping them halfway through the cooking time.
- To crisp the skin, move the wings to the direct heat side of your grill, turning occasionally until the skin is dark golden or to your liking.
- Meanwhile, prepare the sauce: in a small saucepan on medium-low heat, whisk together hot sauce, honey, and vinegar.
- Bring to a simmer then stir in the butter.
- Cook until butter is melted and slightly reduced, about 2 minutes.
- Transfer the wings to a bowl and toss with Buffalo sauce until completely coated.
- Turn your grill up to 400ºF (204ºF).
- Place the wings on a lined baking tray or cast-iron skillet.
- Top with Castello Bleu cheese.
- Place back on the grill for about 5-10 minutes or until the cheese has melted to your liking.
- Plate wings and serve with celery sticks and Ranch/Blue cheese for dipping.
Recipe courtesy of the Queen of the Grill, Paula Stachyra