BBQ buffalo wings with celery and blue cheese dip
Buffalo wings originated in Buffalo, New York, and became popular the world over thanks to their spicy sauce, made using hot sauce and melted butter. Usually they'd be deep fried but we also love them cooked on barbecue for another layer of smoky flavour. They are traditionally served with a blue cheese dip and cooling celery sticks, although you could always use a sour cream dip if you don't like blue cheese.
Ingredients
Metric
Imperial
Wings
- 100g of butter
- 1 pinch of garlic powder
- 120ml of hot sauce, such as Frank's
- 6 chicken wings, separated into flats and drums
Blue Cheese Dip
- 250g of sour cream
- 100g of mayonnaise
- 1 pinch of celery salt
- 100g of blue cheese
- 2 tsp white wine vinegar
- 1 dash of Worcestershire sauce
- 3 sticks of celery, cut into shorter lengths
Method
To make the sauce, melt the butter in a saucepan and add the garlic powder and hot sauce. Whisk until combined, then set aside
- 100g of butter
- 120ml of hot sauce, such as Frank's
- 1 pinch of garlic powder
To make the dip, combine the sour cream, mayonnaise, celery salt, blue cheese, white wine vinegar and Worcestershire sauce and mix well
- 250g of sour cream
- 100g of mayonnaise
- 1 pinch of celery salt
- 100g of blue cheese
- 2 tsp white wine vinegar
- 1 dash of Worcestershire sauce
To cook the wings, light a BBQ for indirect cooking, with the coals arranged either in the centre or off to one side
Cook the wings over direct heat but close to the coals for around 30 minutes, or until golden and crisp all over (move them closer to the coals as they start to burn down)
- 6 chicken wings, separated into flats and drums
Once cooked, toss with the buffalo sauce and serve with the blue cheese dip and celery
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
