Recipe: Oak’s Tailgate Wings with Blue Cheese Dressing

These wings from chef Jeremiah Bacon of Oak Steakhouse in Charleston are ideal for game day. We suggest making them with Ogre Sauce.

4 to 6 appetizer servings 



1 tablespoon onion powder 

1 tablespoon garlic powder

1 teaspoon chili powder 

1 teaspoon paprika

4 tablespoons brown sugar

½ teaspoon oregano 

1 teaspoon black pepper

½ teaspoon mustard powder

2 tablespoons of salt

20 chicken wings

Ogre Hot Sauce, to taste

2 tablespoons butter

Blue Cheese Dressing

1 tablespoon chopped parsley

½ cup Duke’s mayonnaise

½ cup sour cream

⅓ cup blue cheese crumbles

⅓ cup red onion, diced

2 teaspoons black pepper

Pinch of cayenne

Couple splashes red wine vinegar


  1. Combine all spices in a large bowl to make rub. Toss wings in rub until thoroughly coated. Let wings marinate in rub for 1 hour. While wings are marinating, preheat grill.
  2. Brush grill with olive oil to keep wings from sticking to grate, then place wings on grill. Turn every 3 minutes to keep from burning. Grill wings until internal temperature reaches 160 degrees.
  3. Combine butter and hot sauce in a large bowl and toss wings in hot sauce mixture. Serve with blue cheese dressing (recipe follows).

Blue Cheese Dressing: Combine ingredients in a bowl and mix until incorporated.



Photos by Callie Cranford

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