Buffalo Chicken Wings in hot sauce with a blue cheese dip is a barbecue staple. It’s cheap, cooks fast and tastes great!
- 24 chicken wings
- 1 tsp salt
- 7 tbsp squeeze butter
- 4 tbsp tiger sauce
- 1 clove garlic
Blue Cheese Dip
- 1 cup creme fraiche
- 7 tbsp mayonnaise
- 5 oz creamy blue cheese
- 1 tbsp white wine vinegar
- Start by placing all wings on a piece of aluminum foil or on an oven pan. Sprinkle salt evenly all over.
- Fire up your grill, prepare it for high indirect heat, you want it running at 160° C / 320° F. Bank the charcoal on one side so you can place the wings away from the charcoal.
- Once the grill is hot, place the wings evenly distributed on the cooler side of the grill. Add some wood chunks for smoking directly on the glowing embers, this will improve flavor greatly. Close the lid and smoke them for 10-15 minutes.
Sauce and Dip
- While the wings are on the grill it's time to make the hot sauce. Add the ingredients for the hot sauce, except for the garlic, in a pan and bring it to a simmer. Once it simmers, crush and add the garlic clove. Let it simmer gently for another few minutes, then put aside.
- The dip is made in a bowl by mixing the ingredients gently with a fork or spoon. Crumble the blue cheese with your hands and stir well.
- Now open the grill and move the wings over to the hot coals. Stand by the grill, don't leave it, and grill the wings over high heat for a minute. Flip often and keep an eye out so you don't burn them. The wing tips are particularly prone to burning as they're so thin.
- Once the wings have nice color, and the meat temp is 70° C / 158° F, take them off the grill.
- Add the hot sauce (make sure it's warm) in a bowl and toss the wings in there to make sure they're all covered with the hot sauce.
- Serve the wings immediately, with the blue cheese dip in a bowl on the side.