(0)

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

Login to Write a Review

Rating: 5 stars

Feb 1, 2014

Chris H

Not very good

Just go to your local wing restaurant

Type of Griller

Intermediate

Would you recommend this recipe? NO

Rating: 5 stars

Feb 3, 2014

Brian B

Buffalo Worthy? Yes.

My wife is from Buffalo, where the hot wing was born, and her wing snobbery knows no bounds. If they aren't from one of the original wing joints in the Buffalo area, then to her they aren't "Buffalo Wings," full stop. Well, we don't live in Buffalo, so between our bi-yearly jaunts to the birthplace of the Buffalo Wing, I have to eat my sub-par local "non-Buffalo" wings alone as she stares at me disdainfully. "How could you?" is sometimes said and sometimes not, but it is always clearly echoing in her mind. On the rare occasions when I can get her to try a wing at a place here in DC, she will usually eat it, but always declare it a vile fraud after a few bites.

Don't get me wrong, I respect her wing refinery immensely. She is a Buffalo Wing purist and justifiably so: the wings in Buffalo are the best anywhere, and I should know: I've eaten a lot of them in the 12 years we've been married. For a town that has struggled for decades now, the Buffalo Wing is an immense source of local pride, having taken the "Buffalo" name to the ends of the Earth, even though most people in Buffalo would be horrified to know that most wing-munchers outside Western New York think the "Buffalo" part of the name is some riff on the iconic American prairie beast, having no idea it has to do with a city on Lake Erie. If you want to see my wife's eyes flash red, watch her when someone says, "Oh! So they're named after Buffalo, New York? I thought it was because the buffalo had...wait, that doesn't make sense does it?" When we attended a AAA Buffalo Bison baseball game this summer while visiting the Queen City, it was entirely predictable that they had a mid-inning race between people dressed as giant chicken wings, a blue cheese cup, and a celery stalk. In the 21st century, the Buffalo Wing is Buffalo.

A few weeks back we met a guy from California that said he loved Buffalo Wings. My wife immediately retorted, "have you been to Buffalo?" When he said, "no," she matter-of-factly told him that he couldn't really like Buffalo Wings, because "You've never had them." I thought he might cry, as his whole wing-loving world had been shattered. I futilely argued in his defense to my wife, "just because we don't eat pizza in Italy doesn't mean it isn't 'pizza.'" Uh oh. Death stare.

So it was under these conditions that I proposed to my wife that I try my hand at these grilled NON-Buffalo Wings for our small family Super Bowl get-together. In an effort to have her open to at least trying one, I conceded from the start that these weren't ACTUAL Buffalo Wings. I also openly admitted their greatest heresy: they would be cooked on a grill instead of in a vat of hot lard like a true Buffalo-wing joint would do it. I knew if I conceded these points, my lovely wife would likely try them since they were just some variation of "chicken on the grill" and posed no real threat of defiling the Buffalo name.

I followed the recipe with near exactness (the lone variation being my propane tank going empty mid-cook, making the process take twice as long). They cooked on my Weber Genesis perfectly in both the indirect and direct phases. As I brought them in and tossed them with the final coating of homemade sauce, I realized they smelled dangerously close to something one might get at the original Duff's or Anchor Bar. Lured by the aroma and not sensing the danger, my brother and his wife quickly dove in. They immediately declared them the best food at the party. As they ate one after the other, the plaudits grew more intense, culminating with my brother declaring, with a full mouth, that they were the "best wings ever!"

WHOA! KABOOM! KAPLUEY!

That was a bridge way too far. My wife immediately announced her strenuous objection. She couldn't take the blasphemy any longer. How could my brother even know? He's never even been to Buffalo! (Fortunately she didn't add what I knew she could have: "Even though you've been invited numerous times." That would have taken things completely off the rails--something my cultured wife never does under normal circumstances. But we were talking Buffalo Wings here and anything could have happened.)

While licking the incredibly delicious sauce off my fingers, I quickly demured and tried to pull things back from the edge. "There's no way they are as good as real Buffalo Wings!" I said, with a light-hearted laugh. "How could they be? I mean, I made them on the grill of all places!" I added, half mocking the whole enterprise. Then I swallowed dryly, and sheepishly proffered, "But, I think you'll like them if you try one." She eyed me suspiciously and then followed me back from the edge by tentatively offering that "they look and smell...okay." Cautiously, she then walked towards the wing-bearing table. We all sweated with anticipation...or maybe it was the aftereffects of the spicy sauce...as the real verdict was about to come. She sized up the platter, found her favorite cut, a "flat," (I had no idea they were even called that until we met. Who knew?) and took a mess-avoiding bite as only a native Buffalonian could. After a moment's contemplation, she filled the tense silence with her verdict: "Hmm... Those aren't too bad. The skin is nice and crispy, almost like a REAL wing, not like those fatty counterfeits they try to hawk around here." "So do you like them?" I asked, emboldened. "Are they Buffalo worthy?" She thought a moment and then declared, "Well, they aren't real Buffalo Wings, but they're the best attempt at them I've tried." And that, Weber, could be the single greatest endorsement of these wings you could ever hope for. That, and my svelte wife ate three of them. Bravo Weber! Bravo.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Share Recipe

Show your friends, family, and neighbors what they have to look forward to at your next barbecue.

A link to the following recipe will be included in the email:
Buffalo Chicken Wings with Creamy Blue Cheese and Apple Slaw

×