Danny Edward's Spicy Chicken Wings
Source of Recipe
Midwest Living, June 2005
Danny Edward's Spicy Chicken Wings
24 whole chicken wings (about 4 pounds)
1 to 2 tablespoons garlic salt
1 to 2 tablespoons cayenne pepper
1 to 2 tablespoons ground black pepper
1 tablespoon dried oregano, crushed
Carrot and celery sticks, optional
Blue Cheese Dressing (recipe follows)
Tuck under wing tips. Place wings in a resealable plastic bag set in a shallow dish. Combine garlic salt, cayenne pepper, ground black pepper and oregano. Sprinkle over wings; seal bag.
Shake to coat the wings with spice mixture. Chill in the refrigerator for 6 to 24 hours.
For charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place wings on grill rack over drip pan. Cover; grill 20-25 minutes or until chicken is no longer pink, turning once. (For gas grill, preheat grill. Reduce to medium. Adjust for indirect cooking. Grill as above.)
To serve, transfer to a serving platter or bowl with carrot and celery sticks and use Blue Cheese Dressing as a dipping sauce.
Makes 24 appetizer servings
Blue Cheese Dressing: In bowl, mix 1 cup mayonnaise, 1 cup crumbled blue cheese (4 ounces), 1 (5-ounce) can evaporated milk (2/3 cup), 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1/4 teaspoon garlic salt and 1/4 teaspoon celery seeds. Use immediately or cover and chill for up to a week. - Makes about 2-1/2 cups
Source: Midwest Living, June 2005- Danny Edward's Famous Kansas City BBQ, Kansas City, KS
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