Grilled Chicken Wings with Homemade Hot Sauce and Blue Cheese
From the Bromberg Bros. Blue Ribbon Cookbook
Serves 2 to 4
At Blue Ribbon, one of our main culinary goals is to take all the dishes that we loved from childhood and elevate them. Chicken wings are no exception. Broiled or grilled instead of deep-fried, and seasoned with homemade hot sauce spiked with plum sauce and brown sugar, these crispy, tangy, spicy wings are like the best Buffalo chicken wings you’ve ever tasted, maybe even better.
8 chicken wings (about 1 3/4 pounds)
Perfect Roast Seasoning (page 250) or kosher salt and freshly ground black pepper
2 tablespoons Blue Ribbon Hot Sauce (page 242) or your favorite bottled hot sauce
2 tablespoons unsalted butter, melted
1 tablespoon Chinese plum sauce
1 1/2 teaspoons light brown sugar
1/4 cup sour cream
1/4 cup crumbled blue cheese
1 Sprinkle the chicken wings with the seasoning. Let rest for 20 minutes.
2 In the meantime, preheat the broiler or grill.
Blue Ribbon Hot Sauce
Makes 4 cups
When we opened Blue Ribbon Brooklyn with a much larger kitchen than we have in SoHo, we decided that we wanted to make everything we could from scratch—including all the ice creams and many of the condiments, like ketchup, pickles, even our own hot sauce and steak sauce. Well, after a lot of playing around, we realized that A1 was still better than any steak sauce we could make, Ciao Bella made superior vanilla ice cream, and Heinz had us beat on ketchup. But our partner and chef Mike Paritsky did manage to come up with excellent recipes for pickles (see page 228) and this killer hot sauce, which we think is better than anything you can buy. Our secret is the carrots, which make the bright-orange sauce just glow in its bottle. Carrots also add body and sweetness to temper the heat of the habanero chiles. Store the sauce in your refrigerator. It will last for years.
3 cups distilled white vinegar
3 to 4 red, orange, or yellow habanero chiles, to taste, trimmed and sliced
2 tablespoons salt
1 pound carrots, trimmed, peeled, and roughly chopped