Few events generate as much enthusiasm among sports fans and non-sports fans as the annual Super Bowl. For sports fans who can't wait to see the National Football League crown a new champion, the game is a must-watch event. For those who aren't football enthusiasts, Super Bowl Sunday is still a chance for them to chow down and socialize with friends and family...
Few events generate as much enthusiasm among sports fans and non-sports fans as the annual Super Bowl. For sports fans who can't wait to see the National Football League crown a new champion, the game is a must-watch event. For those who aren't football enthusiasts, Super Bowl Sunday is still a chance for them to chow down and socialize with friends and family.
Naturally, there's no right or wrong way to watch the Super Bowl, but some might consider a Super Bowl soiree without chicken wings a big mistake. This recipe for "Virgil's Smoked Chicken Wings With Blue Cheese Dip" from Neal Corman's "Virgil's Barbecue Road Trip Cookbook" (St. Martin's Press) is sure to please.
Make sure you prepare enough wings for your crowd. Count on at least 2 wings per person, if they're just appetizers. If you're serving wings as the main course, then look into purchasing larger quantities, frozen or fresh. Many grocery stores will be having sales during the weekend.
Of course if you've really spiced up your wings, you will want LOTS of dipping sauce and naturally refreshing beverages.
***Virgil's Smoked Wings and Blue Cheese Dip
**Blue Cheese Dip
2 C. blue cheese crumbles, divided
1 C. mayonnaise
1⁄2 C. buttermilk
2 tsp. favorite hot sauce
1 tsp. Worcestershire sauce
1⁄2 tsp. kosher salt
1⁄4 C. finely chopped scallions
1⁄4 C. finely chopped celery
? C. vegetable oil
? C. hot sauce
4 Tbsp. Virgil's Dry Rub (see below)
4 Tbsp. granulated garlic
4 Tbsp. granulated onion
Juice of ? lemon
8 large chicken wings
? C. Virgil's Dry Rub (see below)
10 Tbsp. unsalted butter
1 tsp. cornstarch
4 Tbsp. white vinegar
? C. hot sauce
? tsp. cayenne pepper
Makes 5 to 5 ? cups
2 ? C. sweet paprika
1 C. granulated sugar
? C. Texas-style chili powder
? C. minced onion
? C. granulated garlic
? C. dried parsley flakes
6 Tbsp. kosher salt
Combine all of the ingredients in a medium bowl and whisk together until completely incorporated. Transfer to a covered bowl with a tight-fitting lid. Store in a cool, dry place.
To make the dip, combine 1 cup of the blue cheese, mayonnaise, buttermilk, hot sauce, Worcestershire sauce, and salt in the bowl of a food processor and blend on low until smooth. Remove to a medium mixing bowl and fold in the rest of the blue cheese, scallions and celery, being sure to break up the larger blue cheese crumbles. Place in a covered container and refrigerate overnight.
Mix all the marinade ingredients in a large mixing bowl. Place the wings in a large container with a lid and pour the mixture over the wings. Toss until the wings are thoroughly coated. Cover and refrigerate for 2 days.
Preheat the grill or smoker to 245 degrees. Spread out the wings on a sheet pan and wipe away any excess marinade. Sprinkle liberally with the dry rub, thoroughly coating the wings.
Position the wings on the grill away from the direct heat of the coals or burners, and add hickory to the smoker or hickory chips on the coals or gas burners. Cook the wings for about 3 hours, flipping every 30 minutes (their internal temperature should be about 165 degrees when cooked.) While the wings are cooking, cut the butter for the sauce into 1-inch cubes and refrigerate. Whisk the cornstarch into the white vinegar, in a small bowl. In a medium saut? pan over medium heat, bring the hot sauce to a simmer and whisk in the thickened vinegar. Return to a simmer, cook for 1 minute, and remove from the heat. Add the cayenne and slowly whisk in the cold butter. Keep warm until serving. Remove the wings from the smoker or grill and put half of them into a bowl, cover with the sauce, and toss. Repeat with the remaining wings and serve on a platter, with the blue cheese dip on the side.
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