Spicy Chicken Wings with Bleu Cheese Sauce
Fox Channel 13, November 4, 2009
Cathie Mooers
Ingredients:
4 lbs chicken wings, the full wing with drum and tip
4 tablespoons Emeril's Essence (see recipe below)
1 cup apple cider vinegar
2 tablespoons olive oil
2 dashes Tabasco Hot sauce
Celery and Baby Carrots for garnish
Rinse and dry wings. In large freezer zip bag place first 5 ingredients, through the Tabasco Hot Sauce. Marinate in the refrigerator for at least 2 hours or over night.
Heat a grill (outdoor or indoor) to medium-high heat. Remove chicken from bag and place on grill meaty side down first. Discard remaining marinade. When browned and nice grill marks appear turn over and do the same.
When nicely browned on both sides move chicken to a cooler area of the grill (if outside) to finish cooking. If using an indoor grill move the chicken to a 400 degree oven for 20 - 30 minutes to finish cooking.
Plate the chicken wings on a platter with celery and baby carrots as garnish, and serve with Bleu Cheese Sauce (recipe below).
Emeril's Essence
2 1/2 tablespoons sweet paprika
2 tablespoons kosher salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper, or to taste
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly. Store in clean, dry container or up to 3 months.
Bleu Cheese Sauce
2/3 cup sour cream
1/2 cup mayonnaise
1 garlic clove, minced
2 teaspoons Worcestershire Sauce
1 cup crumbled bleu cheese
Sea salt
Freshly ground black pepper
2 tablespoons milk
Whisk the sour cream, mayonnaise, garlic, worcestershire sauce and bleu cheese in a bowl. SEason to taste with salt and pepper. Add enough milk to make the consistency of batter. Cover and refrigerate.
