Grilled Wings with Honey Bourbon Glaze and Roquefort Dip
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1660
- Total Fat
- 62
- Saturated Fat
- 16
- Carbohydrates
- 172
- Dietary Fiber
- 3
- Sugar
- 167
- Protein
- 43
- Cholesterol
- 278
- Sodium
- 1704
- Total: 1 hr 30 min (includes cooling time)
- Active: 45 min
Ingredients
Wings:
2 pounds chicken wings, drumettes and flats
1 cup kosher salt
1 cup white vinegar
1/2 cup sugar
1/4 cup chiles de arbol
Honey Bourbon Glaze:
1 tablespoon neutral cooking oil
1 yellow onion, thinly sliced
2 cups honey
1/2 cup very grainy mustard
2 cups bourbon whisky
Roquefort Dip:
1 cup crumbled Roquefort
1/2 cup sour cream
1/2 cup mayonnaise, such as Duke's
1 teaspoon cracked black pepper
1 teaspoon celery salt
Kosher salt
2 scallions, thinly sliced, for garnish
Directions
Special equipment:
a charcoal grill; a high-powdered blender- For the wings: Preheat the oven to 300 degrees F. Preheat a charcoal grill to medium-high heat.
- In a large saucepot, add the wings, salt, vinegar, sugar and chiles. Cover with water and bring to a boil. Immediately turn off the heat and strain the wings, then spread on a baking sheet and carefully pat dry. Roast in the oven to dry out the wings, about 30 minutes.
- For the honey bourbon glaze: Add the oil to a medium high-sided saute pan over medium heat. Add the onion and cook to slightly soften, 2 to 3 minutes. Add the honey and mustard and stir to combine. Carefully add the bourbon off the heat, then return to the heat and boil until it has a syrup consistency and coats the back of a wooden spoon, 5 to 10 minutes.
- Carefully add the reduced mixture to a high-powered blender and blend until thoroughly combined. Add the glaze to a large metal bowl and add the wings directly to the bowl from the oven. Toss until the wings are thoroughly coated.
- Grill the coated wings until charred on both sides, about 5 minutes per side. Add to a large platter.
- For the blue cheese dressing: Combine the Roquefort, sour cream, mayonnaise, cracked black pepper and celery salt in a medium bowl and stir until thoroughly combined. Taste and adjust the seasoning as needed with salt. Keep cold.
- Garnish the dip and grilled wings with the scallions just prior to serving.