Servings: 2 People
Ingredients
Wings & Seasoning
- 1.5kg (3.3lb) - Chicken Wings
- 1 Tbsp (10g) - Smoked Paprika
- 2 tsp (8g) - Onion Powder
- 2 tsp (8g) - Garlic Powder
- 2 tsp (6g) - Baking Powder (NOT BAKING SODA)
- Salt & Ground White Pepper
Buffalo Sauce
- ½ Cup (110g) - Unsalted Butter
- 1 Cup (250ml) - Frank's Hot Sauce
Blue Cheese Sauce
- 4 Tbsp (60g) - Mayonnaise
- 2 Tbsp (30g) - Sour Cream
- 1 Tbsp (20ml) - Buttermilk
- 1 - Garlic Clove, Grated
- ¼ tsp (0.2g) - Yellow Mustard Powder
- 50g (1.7oz) - Blue Cheese, Grated or Crumbled
- Seasoning To Taste
Instructions
- Pat the chicken wings dry with a paper towel and place them in a bowl. Add all of the seasonings, salt, and ground white pepper. Mix well to coat.
- Preheat your smoker or BBQ with direct heat to 230℃—445℉, using your favourite smoking-flavoured wood and lump charcoal in the centre of your BBQ. This can also be done on a gas BBQ without the smoking chips, so don't stress.
- Place the wings around the edge of your BBQ, not directly over the coals, and shut the lid. Cook hot and fast for 30 minutes or until an internal temperature of 80℃—175℉, which is 10 degrees hotter than normal for chicken. However, chicken wings are best cooked at a higher temperature to break down the connective tissue, resulting in tender, fall-off-the-bone wings.
- While the wings cook, add the butter and hot sauce to a small saucepan and heat over medium heat until the butter has melted, whisking occasionally. Set aside. Alternatively, place the butter and hot sauce in a cast iron or high-heat-safe saucepan and place it in the BBQ to achieve a smoky sauce. If doing this, only heat for a few minutes until the butter has melted and whisk well.
- Combine all ingredients in a bowl for the blue cheese sauce. Store in the fridge until ready to serve.
- Remove the wings from the grill and place them in a bowl. You can serve them as is with a dipping sauce or toss them in your favourite sauce. Dig in.
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