Helpful tips:
Utilize a double cooking method by cooking first over lump charcoal on the grill, before finishing them in oil in a hot skillet
Delicious wings require two sauces—tangy wing sauce for coating, and an excellent dipping sauce. Bleu cheese is classic, ranch is popular as well, we prefer to make a hybrid: Poblano Bleu Ranch. For the wing sauce, don’t skimp on the butter, which gives the sauce a velvety texture and richness.
Have a great cocktail handy—such as this Top Shelf Long Island Iced Tea
Don’t hold back on the presentation—present your wings on a bed of lettuce with fresh cut celery and carrot sticks
For the Wings
Brush wings with high temp oil to prevent sticking and cook on hot grill, starting with skin side down and flipping occasionally, basting with wing sauce on the freshly grilled side as you go.
When the wings are mostly cooked and have a nice crisp exterior, pull from the grill.
Heat a small amount of oil in a heavy stainless steel or cast-iron skillet. When oil is hot, add wings and finish cooking, a couple minutes on each side, until wing is fully cooked and crispy. You will need to finish these in batches. Toss immediately with warm wing sauce and serve.
For the wing sauce
1 stick Butter
.5 cup Louisiana Hot Sauce (like Crystal) or Frank’s Red Hot
For classic wing sauce, combine ingredients in a sauce pan over low heat until melted. Jazz it up with a little cayenne, garlic powder, chili crisp, chile de arbol oil, dried chiles or whatever else tickles your fancy.
For the Poblano Bleu Ranch:
1 c. Mayonnaise
1c. Whole milk
1 x Ranch seasoning packet
1 Roasted poblano pepper, stems, skins and seeds removed, rough chopped
1 bunch cilantro (about a cup chopped)
1 cup bleu cheese crumbles
Roast the poblano pepper over a gas burner, using tongs to flip as the skin chars. Once skin is fully black and blistered, remove from heat and place in a plastic bag or sealed container to allow the heat and steam to loosen the blistered skin. Scrape off the skin and remove the stem, seeds, and ribs. Rough chop the roasted pepper.
Combine mayonnaise, whole milk, and ranch seasoning in a blender on low speed. Add cilantro, bleu cheese crumbles and poblano, increase speed and blend until incorporated. Adjust seasoning and transfer to refrigerator.
For the Top Shelf Long Island Iced Tea
.5 oz Patrón Silver
.5 oz Grey Goose vodka
.5 oz Bombay Sapphire gin
.5 oz Bacardi Superior rum
.5 oz Patrón Citrónge Orange liqueur
.75 oz Fresh squeezed lemon juice
.5 oz simple syrup (to taste)
2-4 oz cola
Combine all ingredients except cola in a cocktail shaker and shake with ice to chill. Strain onto fresh ice in a tall glass and top with cola. Garnish with a lemon wheel.
Original of the video here
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