Sweet & spicy grilled wings

 

David and I love to grill outside, on our charcoal grill and, although we've had to make some modifications as his recipe below is for a gas grill, this recipe is a gem in our collection!  Thanks to Bobby Flay, he's a genius!  :)  Here's the entire recipe, from his website:

Ingredients

nocoupons

• 46 chicken wings
• Vegetable oil
• Salt and freshly ground pepper
• Chipotle Hot Sauce, recipe follows
• Blue Cheese-Yogurt Dip, recipe follows

Directions 

Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.  For charcoal grill: light coals and when slightly ashed over, dump the coals on only ONE side of the grill.  Place your wings on the side over the coal (direct heat) for 2 minutes per side.  Move the wings to the opposite side (indirect heat) and cook for 12 minutes per side.

Chipotle Hot Sauce:

nocoupons

• 1 1/2 cups red wine vinegar
• 3 tablespoons Dijon mustard
• 2 to 3 tablespoons chipotle pepper puree (depending on how spicy you like it)
• 3 tablespoons honey
• 3 tablespoons vegetable oil
• Salt and freshly ground pepper
• 1 stick unsalted butter, cut into pieces
• 2 tablespoons ancho chile powder

Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.

Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes.  For charcoal grill: place over the side with the coals, melt the butter, add the hot sauce mixture and bring to a full boil.  Add in wings, shaking & stirring for 3 minutes.  Cover grill with grill lid for 2 more minutes.

Serve with Blue Cheese-Yogurt Dip:

nocoupons

• 1 pint thick Greek yogurt
• 3/4 cup crumbled domestic blue cheese
• 2 tablespoons finely chopped red onion
• 3 tablespoons finely sliced scallions
• Salt and freshly ground pepper

Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.