Chicken
Buffa-que Wings with Smoked Blue Cheese Dip

These Buffaque wings are a smoky, spicy take on classic Buffalo wings, made on the grill with a flavorful rub and indirect heat. Instead of breading, the wings get a crispy skin from a mix of baking powder, smoked paprika, and cayenne. Tossed in a bold Sriracha and jalapeño butter sauce, they pack heat and tang. Serve them with celery sticks and a creamy smoked blue cheese dip for the perfect balance of flavors. Great for tailgating, cookouts, or any time you want wings with an extra kick.
Buffa-que Wings with Smoked Blue Cheese Dip Recipe
Buffa-que Wings with Smoked Blue Cheese Dip
Recipe Notes
- Yield: 32 pieces, serving 6 to 8 as an appetizer; 3 to 4 as main course
Ingredients
- 16 whole chicken wings (about 3-1/2 pounds)
For the rub:
- 2 teaspoon baking powder
- 2 teaspoons sea salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons pimentón (smoked paprika)
- 1 teaspoon cayenne pepper
- 1 tablespoon extra-virgin olive oil
For the sauce:
- 1/2 stick (4 tablespoons) unsalted butter
- 4 to 8 serrano or jalapeño chilies, thinly sliced crosswise (yes, leave the seeds in)
- 2 cloves garlic, thinly sliced (optional)
- 1/2 cup chopped cilantro, plus 2 tablespoons for garnish (optional)
- 3/4 cup Sriracha or other hot sauce
For serving (optional):
- Celery sticks
- Smoked Blue Cheese Dip (recipe follows)
You’ll also need:
- 1-1/2 cups hardwood chips, soaked for 30 minutes, then drained, or 1 to 2 hardwood chunks
Recipe Steps
1: Cut the wings in half (into flats and drumettes), discarding the wingtips. Place in a bowl and sprinkle with the baking powder, salt, pepper, pimentón, and cayenne. Toss until wings are well coated. Drizzle with olive oil and mix well.
2: Meanwhile, set up your grill for indirect grilling and heat to medium-high (400 degrees). Brush or scrape the grill grate clean and oil it well. Just before grilling, add the wood chips or chunks to the coals or place in your gas grill’s smoker box.
3: Arrange the wings on the grate in a single layer, skin side up, leaving 1/2 inch in between each wing. Indirect grill the wings until sizzling, browned, and cooked through, 30 minutes, or as needed. (To check for doneness, make a slit in the thickest part of one of the drumettes—there should be no red at the bone.)
4: Meanwhile, make the sauce. Melt the butter in a skillet over medium-high heat. When sizzling, add the jalapeños and garlic and cilantro (if using). Fry these ingredients until just beginning to brown, 2 minutes. Stir in the sriracha and bring to a boil.
5: Transfer the wings to a platter. Pour the sriracha mixture over them, stirring to mix. Dust with the remaining cilantro (if using) and dig in!
Recipe Tips
Sub-Recipe—Smoked Blue Cheese Dip
Makes: about 1-1/2 cups
4 ounces smoked blue cheese (one good brand comes from Rogue Creamery in Central Point, Oregon)
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon rice or distilled white vinegar (or to taste)
Freshly ground black pepper
Crumble the blue cheese into the bowl of a food processor. Add the mayonnaise and sour cream and process to a smooth sauce. Work in the vinegar and pepper. Transfer to a serving bowl for dipping.