Take ½ of the sauce outside and baste the wings. Now, move the wings directly over the coals and turn them frequently. Stay with it, as they will flare up pretty quickly. The purpose is to give the skin a little texture and crunch.
Once the wings are done, bring them inside and place in a bowl. Pour the other ½ of the sauce on the wings and toss. Do not use any of the sauce you used for basting. Serve with fresh blue cheese
dressing, carrots and celery.
I have included my wife's famous bleu cheese dressing, which is spectacular.
Liz's bleu cheese dressing
• 1 Cup of real mayonnaise
• ½ Cup Sour Cream
• 2 Tablespoons of Chopped Onion
• 1/4 Cup of Finely Chopped Parsley
• 1/8 Cup of Crumbled Blue Cheese
• 1 Teaspoon of Minced Garlic
• 2 Teaspoons of White Wine Vinegar
• Juice of 1/2 Lemon
• Salt and Pepper to Taste
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.