Grilled chipotle chicken wings, blue cheese dip

This is Part One of Super Bowls and Plates, a good excuse to have a party.

Once a year we pretend to like football so we can have a mid-winter gorge on tavern fare. Last year I made Scotch eggs, a crowd favourite.

This year’s football feast:

So, enjoy! And remind me again who’s playing?

Let’s start with a classic: chicken wings. I prefer to grill rather than fry wings because the skin gets caramelized by the flame for extra flavour. Serve these wings with individual bowls of creamy dip to allow for double dipping. Don’t forget the celery sticks!

Chipotle grilled chicken wings with blue cheese dip

For the sauce

Combine equal parts chipotle sauce or, any of your favourite hot sauces, and unsalted butter – three tablespoons each will be enough for a couple dozen wings. Keep warm.

For the wings

With a sharp knife, remove tips and discard or freeze for stock

Separate wings into two pieces at the joint

Toss with a bit of canola oil, salt and pepper

Grill on medium high about 4-5 minutes aside until skin crispy and golden brown. In a large bowl, toss wings with the hot sauce to coat. Keep warm in a 250 degree oven if you are making the wings in batches. Serve with celery sticks.

For the dip

2/3 cup mayonnaise

1/2 cup sour cream

1/2 cup crumbled blue cheese

juice of one lemon

1/4 small red onion very finely chopped

2 tablespoons chopped cilantro

Freshly ground black pepper

Mix all ingredients together well and refrigerate until needed. Serve with wings and celery sticks.

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2 thoughts on “Grilled chipotle chicken wings, blue cheese dip

  1. Pingback: Guacamole « Meats, Roots and Leaves

  2. Pingback: Easy barbecued pork ribs « Meats, Roots and Leaves

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