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Buffa-Que Wings

Source of Recipe


Adapted from "BBQ USA" by Steven Raichlen



List of Ingredients



• 16 whole chicken wings (about 3½ pounds)
  
• ½ cup Tabasco sauce
  
• ½ cup fresh lemon juice
  
• ¼ cup vegetable oil
  
• 2 Tbsp Worcestershire sauce
  
• 4 cloves garlic, minced or pressed
  
• 2 tsp coarse salt
  
• 1 tsp freshly ground black pepper
  
• .
  
• For the Mop Sauce:
  
• 1 stick butter
  
• ½ cup Tabasco sauce
  






Instructions



1. Rinse the chicken wings and blot dry. For the marinade, whisk together hot sauce, lemon juice, oil, Worcestershire, garlic, salt and pepper. Pour over wings and let marinate in refrigerator for 4 hours or as long as overnight.
   
   
2. For the mop sauce, melt the butter and stir in the hot sauce.
   
   
3. Set up grill for indirect grilling and add wood chips. Discard marinade and put wings on the grill, away from the fire. Cook the wings, turning every so often, until browned and cooked through, about 30 to 40 minutes. Baste with mop sauce during last 15 minutes. To finish, move the wings over the fire for a minute or two until they start to crisp up, being careful not to let them burn. Remove to a platter or bowl and pour the rest of the mop sauce over them. Serve with plenty of napkins, and with blue cheese sauce for dipping.
   
   Makes 16 wings
   
   
   Blue Cheese Sauce:
   
   • 4 ounces blue cheese
   • 1 cup mayonnaise
   • ½ cup sour cream
   • 1 Tbsp distilled white vinegar
   • ¼ cup minced onion
   • ¼ tsp freshly ground black pepper
   
   Crumble the blue cheese in a bowl and mix in the rest of the ingredients. Use as a dip for hot wings and celery sticks.
   
   
   Makes 1½ cups sauce