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Grilled Buffalo BBQ Wings with Blue Cheese Yogurt Dip

BBQ wings on a green plate
Prep Time
1h
Yields
4 - 6 servings

Grilled chicken wings are tossed in a bold Buffalo sauce then served with a creamy dip.

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ingredients

3
lb(s) jumbo party wings (about 3 dozen wings)
All-Purpose Poultry Seasoning, recipe follows
Nonstick grill spray, for the grill
Buffalo BBQ Wing Sauce, recipe follows
Blue Cheese Yogurt Dip, recipe follows
Carrot and celery sticks, for serving

All-Purpose Poultry Seasoning

1
Tbsp salt
1
Tbsp red hatch chili powder
1
Tbsp smoked paprika
1
tsp ground black pepper
1
tsp granulated sugar
½
tsp granulated onion
½
tsp garlic powder
¼
tsp dried thyme

Buffalo BBQ Wing Sauce

¼
cup white vinegar
2
Tbsp apple juice
2
Tbsp ketchup
2
tsp dark brown sugar
½
tsp salt
¼
tsp ground black pepper
¼
tsp chile flakes
¼
tsp paprika
¼
cup butter
¼
cup hot sauce, such as Frank's RedHot

Blue Cheese Yogurt Dip

1
cup mayonnaise
½
cup Greek yogurt
½
cup crumbled blue cheese
¼
cup buttermilk
2
Tbsp lemon juice
½
tsp garlic powder
½
tsp granulated onion
½
tsp ground black pepper
½
tsp kosher salt
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directions

Step 1

Pat the wings dry, then toss with the All-Purpose Poultry Seasoning. Let sit for 15 minutes.

Step 2

Preheat a grill to medium low (about 250°F).

Step 3

Once the grill is up to temperature, place the wings on the upper rack in the grill and cook with the cover closed for 15 to 20 minutes, or until the internal temperature is around 150°F. Once the chicken wings reach the desired temperature, increase the temperature of your grill to medium high (about 400°F). Spray your grill grates with nonstick grill spray, then place your wings onto the hot grates and cook to create a nice char on each side of the wings, until the final temp reaches 165°F, about 1 minute per side.

Step 4

Transfer the wings from the grill to a mixing bowl with the Buffalo BBQ Wing Sauce and toss to coat. Serve with the Blue Cheese Yogurt Dip (or your favorite ranch or blue cheese dressing) and carrots and celery sticks.

Step 5

Combine the salt, chile powder, paprika, black pepper, granulated sugar, granulated onion, garlic powder and thyme in a mixing bowl and stir to evenly incorporate.

Step 6

Combine the vinegar, apple juice, ketchup, brown sugar, salt, black pepper, chile flakes and paprika in a nonreactive container and whisk to combine.

Step 7

Melt the butter over medium heat. Transfer to a mixing bowl, add the vinegar mixture and hot sauce and whisk to emulsify.

Step 8

Combine the mayonnaise, yogurt, blue cheese, buttermilk, lemon juice, garlic powder, granulated onion, black pepper and salt and mix well. Cover and store in the refrigerator until ready to use. Great as a dip or dressing.

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My rating for Grilled Buffalo BBQ Wings with Blue Cheese Yogurt Dip
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