February 02, 2021
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.
Yields
4 to 6 appetizer servings
Ingredients
Wings
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
Directions
- 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.
- 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.
- 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