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Jan 31, 2014

Buffalo Chicken Wings with Creamy Blue Cheese and Apple SlawRecipe by Jamie Purviance

Rating: 5 stars

4 Reviews

Serves: 4; 6 as an appetizer // Prep time: 20 minutes | Chilling time: 1 to 4 hours | Grilling time: 25 to 32 minutes

Grocery List

Fresh Produce

  • .25 oz fresh Italian parsley
  • .25 head green cabbage
  • 1 red apples
  • .25 head red cabbage

Meat / Poultry / Seafood

  • 3 lb chicken wings

Oil and Spices

  • .5 tsp celery salt
  • 1.25 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • .5 tsp ground cayenne pepper
  • 1.5 tsp kosher salt

Condiments

  • 3 tbsp cider vinegar
  • 2 tsp Dijon mustard
  • .5 cups hot pepper sauce
  • .5 cups mayonnaise

Dairy

  • 2 oz blue cheese
  • .25 cups unsalted butter

Other

  • 1 tbsp brown sugar

Ingredients

Slaw

  • ¼ medium head green cabbage, thinly sliced (about 2 cups)
  • ¼ medium head red cabbage, thinly sliced (about 2 cups)
  • 1 large, crisp red apple, finely diced (do not peel)
  • ½ cup mayonnaise
  • ¼ cup plus 2 tablespoons crumbled blue cheese, divided
  • 2 teaspoons Dijon mustard
  • 2 teaspoons cider vinegar
  • ½ teaspoon celery salt
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup roughly chopped fresh Italian parsley

Wings

  • 24 large chicken wings, about 3 pounds total, wing tips removed
  • 1¼ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground cayenne pepper

Sauce

  • ⅓ cup hot pepper sauce
  • ¼ cup (½ stick) unsalted butter
  • 2 tablespoons cider vinegar
  • 1 tablespoon packed brown sugar
  • 1 teaspoon garlic powder

Instructions

  1. In a large bowl combine the cabbages and apple. In a small bowl whisk the mayonnaise, ¼ cup of the blue cheese, the mustard, vinegar, celery salt, salt, and pepper (some cheese lumps may still be apparent). Spoon over the cabbage mixture and toss to coat. Add the remaining 2 tablespoons blue cheese and parsley and toss again. Chill for at least 1 hour or up to 4 hours to allow the flavors to develop.

  2. Prepare the grill for direct and indirect cooking over high heat (450° to 550°F).

  3. Season the chicken wings evenly with the salt, pepper, and cayenne.

  4. Brush the cooking grates clean. Grill the wings over indirect high heat, with the lid closed, until the meat is no longer pink at the bone, 20 to 25 minutes, turning once or twice.

  5. Meanwhile, prepare the sauce. In a small saucepan combine the sauce ingredients. Cook over medium heat until the butter melts, stirring frequently. Transfer half of the sauce to a large, shallow bowl and reserve for tossing with the wings before serving. Pour the remaining sauce into a small bowl for brushing on the wings during grilling.

  6. Move the wings over direct high heat and leave the grill lid open. Brush the wings with the sauce from the small bowl and grill until evenly charred, 5 to 7 minutes, turning a few times. Discard any of the sauce used to brush on the wings. Transfer the wings to the large shallow bowl with the reserved sauce and toss to coat.

  7. Stir the slaw well and serve with the wings.

4 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Feb 7, 2014

Marc S

Amazing Wings

I only made the wings (not the sauce nor slaw), but the wings could very well be the best I have ever eaten...anywhere.
I have a Weber Genesis e310.
Some of the modifications I made:
I probably went 1.5 times the amount of seasoning on the wings, and may lighten up a little on the salt next time.
I also used a Caribean Habanero sauce as my hot sauce in the buffalo wing recipe.
Other than that, I stayed pretty true to the recipe.
I ended up keeping my first two burners on, and used the back burner area for my indirect heat. It fit 3.5 pounds of wings, though it was a squeeze.
I kept the temp between 425-450 (it was a cold new england day) and probably let them cook a little longer than 25 minutes, and also charred the wings on the direct heat for a little over 10 minutes, basting with the hot sauce and turning them maybe 2-3 times during that time.
The wings came out as crispy as fried wings, but so much healthier and tastier. They were definitely hot, but managable...the heat was so complimentary to the taste. And unlike baking or frying, the cook time I allotted had the wings fully cooked but still moist.
Amazing recipe. Thanks!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Mar 8, 2014

Lynn M

A Buffalo Native

My husband and I live just outside Buffalo and wings are a staple. These are sooooo good. Easy to prepare and tasty. I make them a little spicier but otherwise follow the recipe. Slaw is delish too.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Buffalo Chicken Wings with Creamy Blue Cheese and Apple Slaw

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