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Ingredients:
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4 pounds chicken wings (about 24), tips removed
2 tablespoons vegetable oil
Salt, as needed
1/4 cup unsalted butter
1/2 cup red hot sauce, like Frank’s
1 avocado from Mexico, halved, pitted and peeled
1-1/2 cups sour cream
1/2 cup crumbled blue cheese, divided
1 tablespoon lemon juice
1 garlic clove
1/2 cup chopped scallions
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Preparation:
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Rinse chicken wings; pat dry with paper towel; place in large bowl. Add oil; gently mix until wings are coated; season with salt. Set oiled rack 5 to 6 inches over coals. When hot, grill wings until cooked through and golden brown, about 8 to 10 minutes on each side. In large skillet over low heat, melt butter. Stir in hot sauce and salt to taste; remove from heat. Add grilled wings; toss to coat.
Serve with Avocado Blue Cheese Dip and celery sticks, if desired.
To make Avocado Blue Cheese Dip: In food processor, combine avocado, sour cream, 1/4 cup of the blue cheese, lemon juice, garlic and 1/2 teaspoon salt; whirl until smooth. Remove to a bowl; stir in remaining 1/4 cup blue cheese and scallions.
Chicken wings can also be cooked on a medium-hot grill until cooked through and crispy, usually 25 minutes.
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Serves: 6 to 8 appetizers
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Cook Time:
20 to 25 min.
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Prep Time:
20 min.
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Suggestions:
Ripe Hass avocados are almost black and slightly soft when gently pressed. Look for "Mexico" in the sticker for the authentic flavor!
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