I cooked up a batch of these wings for my grandson’s 16th birthday, and they were a hit for Otto and his three buddies.
The adults in the socially spaced crowd enjoyed them as well.
- 3 pounds chicken wings, cut into drumettes and flats
- 1 tablespoon baking powder (NOT soda)
- ½ teaspoon salt
- 2 teaspoon garlic powder
- Pinch of cracked pepper
- 1 teaspoon tajin (Mexican mix of chili powder, salt, and dehydrated lime. Availability widespread)
- Buffalo Sauce
- ¼ cup butter, melted
- ½ cup of your favorite red hot sauce
- 1 tablespoon brown sugar
- Blue Cheese Dip
- ½ cup blue cheese, crumbled
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 cloves garlic, minced
- Juice from 1 lemon
- Salt and pepper to taste
- Start BBQ and heat to medium high
- Pat dry wings with paper towels
- In a large bowl, combine baking powder, garlic powder, salt, tajin and pepper. Toss in wings and coat evenly.
- Place evenly on BBQ rack and cook for 20 minutes; flip and cook until crisp and golden brown (20 minutes).
- While wings are cooking, whisk together sauce and dip.
Serve immediately. Add celery sticks for fiber.
The kids did well with lemonade; the adults preferred Taft Street 2019 Russian River Valley Rose of Pinot Noir.