Grilled Spicy Chicken Wings with Blue Cheese Iceberg Salad
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Ian Knauer
These spicy wings are cooked in a grill pan (not fried like most Buffalo wings), so they have the great crisp texture and caramelized coating that comes from direct heat.
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 5 ounces crumbled blue cheese (about 1 cup)
- 2 tablespoons fresh lemon juice
- 3 celery ribs, chopped
- 2 tablespoons water
- 1 head iceberg lettuce
- 4 pounds chicken wings
- 2 tablespoons vegetable oil
- 1 stick unsalted butter, melted
- 1/2 cup hot sauce such as Frank's or Goya
- Whisk together sour cream, mayonnaise, blue cheese, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in celery and thin with water to desired consistency. Cut lettuce into 4 or 6 wedges.
- Preheat oiled grill pan over medium high heat until hot.
- Cut off chicken wing tips, reserving for another use, and halve chicken wings at joint.
- Pat wings dry. Toss wings with oil and season with 3/4 teaspoon salt, and 1/2 teaspoon pepper. Grill wings, in batches if necessary, turning over once, until cooked through and golden brown, 10 to 16 minutes per batch.
- While wings cook, whisk together butter and hot sauce with 1/4 teaspoon salt. When wings are cooked, toss in sauce, then divide between plates. Serve with iceberg wedges, drizzled with blue cheese dressing.