Recipe: Spicy Chicken Wings with Homemade Bleu Cheese Dressing

By Frank Sauer

Ingredients (chicken):

* 2 pounds chicken wings

Ingredients (marinade):

* 1 teaspoon black pepper

* 1 teaspoon white pepper

* 1 teaspoon cayenne pepper

* 1 teaspoon red pepper

* 1 teaspoon salt

* 2 tablespoons cider vinegar

* 2 tablespoons olive oil

Ingredients (wing sauce):

* ¼ cup ketchup

* ½ cup red wine vinegar

* ¼ teaspoon crushed red pepper

* 1 tablespoon adobo seasoning

* 1 tablespoon mustard

* 2 teaspoons granulated garlic

* 1 teaspoon sugar

Ingredients (dipping sauce):

* 4 ounces Gorgonzola

* ⅓ cup sour cream

* ⅓ cup heavy cream

* ⅓ cup mayonnaise

* 1 tablespoon white wine vinegar

* 1-3 dashes of Worcestershire sauce

* Black pepper to taste

Instructions (marinade):

1. Put wings in a large resealable plastic storage bag.

2. Add black pepper, white pepper, cayenne pepper, red pepper, salt, cider vinegar and olive oil into bag and seal.

3. Shake the bag to ensure even coating.

4. Leave in the refrigerator overnight.

Instructions (wing sauce):

1. Add ketchup, red wine vinegar, crushed red pepper, adobo seasoning, mustard, granulated garlic and sugar into a large mixing bowl.

2. Mix all the ingredients thoroughly until the sugar dissolves.

Instructions (dipping sauce):

1. Add Gorgonzola, sour cream, heavy cream, mayonnaise, white wine vinegar, Worcestershire sauce and black pepper into a mixing bowl.

2. Fold and mix all ingredient thoroughly, remembering to compress the Gorgonzola crumbles.

Instructions (chicken):

1. Preheat the grill at a medium-high heat.

2. Add the chicken wings and cook 2-3 minutes a side.

3. Remove the wings from grill and completely coat in the spicy wing sauce.

4. Place the wings back on the grill for one minute.


Find more tasty recipes for your next tailgate.

Chef Frank (Frank Sauer) started his cooking career by the age of 16 making pizzas and washing dishes at local restaurants. Throughout high school and college he developed his skills with a focus on French and American cuisines. By the age of 21 he started working full time as an Executive Chef at Sierra Food Service. Career highlights included serving at The Netherland Club in NYC and the AT&T world headquarters executive dining. After many years cooking, he began catering and consulting for the independent film industry, credits include the movies “Ten Benny” and “Restaurant.”


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