3 lbs. chicken wings, cleaned and trimmed

Select wings of roughly equal size for evenness of cooking.

 

Marinade:

1/3 cup vegetable oil

1 clove garlic, minced

1/4 teaspoon cayenne

1 teaspoon chili powder

1 teaspoon oregano

1 teaspoon kosher salt

2 tablespoons red wine vinegar

 

Blue Cheese Dip:

1/2 cup Mayonnaise

1 clove garlic, minced

1 tablespoon onion, grated

1 teaspoon fresh thyme, chopped

1 tablespoon red wine vinegar

1/3 cup blue cheese, crumbled

 

Directions:

Preheat the barbecue on high. Cut each wing at the joint to make two pieces, and discard wing tip if still attached. In a large re-sealable bag, whisk together vegetable oil, garlic, spices and vinegar. Add chicken wings and toss to coat.

 

If using rotisserie basket, spray or brush lightly with vegetable oil to prevent sticking. Place chicken wings on bottom of basket, cover with the top part, and fasten on tightest setting to secure the wings in place. Cooking grids will need to be removed, and a drip pan placed beneath. If using rear rotisserie burner, set to high. If using lower burners, set to medium. Place the basket on spit and in the rotisserie and start the motor. Cook until golden brown and crisp, about 45 minutes to an hour.

 

If cooking directly on well oiled cooking grids, turn heat to low, and cook, turning frequently until golden brown and crisp, 30 - 45 minutes. Use an instant-read thermometer to ensure that all wings are cooked through and ready to eat.

 

Stir together all the dip ingredients. May be made ahead of time and chilled until ready to serve with chicken wings, celery and carrots.

 

Serves 6-8 people

 

TF122848