GRILLED BUFFALO BBQ WINGS WITH BLUE CHEESE YOGURT DIP

Grilled Buffalo BBQ Wings with Blue Cheese Yogurt Dip image

Provided by Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 33

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Ingredients

3 pounds 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
1 tablespoon salt
1 tablespoon red hatch chile powder
1 tablespoon smoked paprika
1 teaspoon ground black pepper
1 teaspoon granulated sugar
1/2 teaspoon granulated onion
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup white vinegar
2 tablespoons apple juice
2 tablespoons ketchup
2 teaspoons dark brown sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon chile flakes
1/4 teaspoon paprika
1/4 cup (4 tablespoons) butter
1/4 cup hot sauce, such as Frank's RedHot
1 cup mayonnaise
1/2 cup Greek yogurt
1/2 cup crumbled blue cheese
1/4 cup buttermilk
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon granulated onion
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt

Steps:

Pat the wings dry, then toss with the All-Purpose Poultry Seasoning. Let sit for 15 minutes.
Preheat a grill to medium low (about 250 degrees F).
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 degrees F. Once the chicken wings reach the desired temperature, increase the temperature of your grill to medium high (about 400 degrees 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 degrees F, about 1 minute per side.
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.
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.
Combine the vinegar, apple juice, ketchup, brown sugar, salt, black pepper, chile flakes and paprika in a nonreactive container and whisk to combine.
Melt the butter over medium heat. Transfer to a mixing bowl, add the vinegar mixture and hot sauce and whisk to emulsify.
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.