Serial Griller: Chicken Wings with House Blue Cheese

Serial Griller: Chicken Wings with House Blue Cheese

Our good friend, Matt Moore, of Nashville, TN; also known as The Serial Griller, featured Old Smokey on Season 1 of his show called Serial Griller.  This Chicken Wing recipe was a knockout on the Old Smokey Charcoal Grill he used in the show.  He is an amazing griller and storyteller.  Bonus, he shared with us his secret family recipe of Blue Cheese dressing- super special.  Thank you, Matt! 

Chicken Wings v House Blue Cheese

Serves 4

Hands on 1 hour; Total: 1 hour

House Blue Cheese:

  • 1 clove garlic, peeled
  • 1 tsp Worcestershire sauce
  • 1 tsp lemon
  • 1/2 tsp hot sauce
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh-cracked black pepper
  • 1/2 cup sour cream
  • 1/2 cup Duke's mayonnaise
  • 1/2 cup whipped cream cheese
  • 1 cup crumbled blue cheese

Wings

  • 2 lbs chicken wings, separated into wingettes and drumettes and patted dry
  • 3 tbsp vegetable oil
  • 1.5 tbsp Lillies of Charleston Lemon Pepper Rub
  • Assorted sliced carrots, celery, and bell peppers, to serve

Instructions:

  1. Make the dressing by combining the garlic, Worcestershire sauce, lemon juice, hot sauce, salt, and black pepper in a blender.  Pulse until the garlic is broken down.  Next, add the sour cream, mayonnaise, cream cheese, and 1/2 cup of the blue cheese, and pulse until the mixture is smooth and incorporated.  Transfer to a bowl and fold in the remaining 1/2 cup of blue cheese.  Cover and keep chilled until ready to serve.  You can make this in advance and keep, covered in the refrigerator for up to 5 days.
  2. Open the bottom vent of a charcoal grill completely.  Light a charcoal chimney starter filled with charcoal.  When the coals are covered with gray ash, pour them onto the bottom grate of the grill, and then push to one side of the grill.  Adjust the vents as needed to maintain an internal temperature of 400 to 450 degrees Fahrenheit.  Coat the top grate with oil; place on the grill.  
  3. Place the wings in a large bowl and add the oil and Lillies Lemon Pepper seasoning.  Toss the wings with the seasoning until evenly coated.
  4. Place the wings on the grill over direct heat.  Cover and grill until charred, about 8 minutes, turning once, halfway through the cook time.  Move the wings to indirect heat.  Cover and grill until a thermometer inserted in the thickets portion of the wings registers 160 degrees Fahrenheit, about 10 minutes.  Transfer the wings to a serving platter and serve with the house blue cheese and vegetables. 


 

 

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