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Crispy Grilled BBQ Chicken Wings Recipe with Blue Cheese Ranch Dip

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These crispy grilled BBQ chicken wings feature perfectly crackling skin, a smoky-sweet BBQ glaze, and a creamy homemade blue cheese ranch dip, making them a crowd-pleasing favorite for casual gatherings or weeknight cravings.

Ingredients

Scale
  • 2 pounds whole chicken wings, separated into flats and drumettes
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup BBQ sauce (about 120 ml), your favorite brand or homemade
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1/2 cup mayonnaise (about 120 g)
  • 1/2 cup sour cream (about 120 g)
  • 1/4 cup buttermilk (about 60 ml) or milk with a splash of lemon juice
  • 1/2 cup crumbled blue cheese (about 75 g), firm small-curd variety
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon fresh chives, chopped (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Pat the chicken wings dry with paper towels to ensure crisp skin.
  2. In a large bowl, toss the wings with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
  3. Cover and refrigerate the wings for at least 30 minutes, up to 4 hours, to marinate.
  4. Preheat your grill to medium heat, about 350°F (175°C). Lightly oil the grates to prevent sticking.
  5. Place the wings on the grill skin-side down. Grill for 10-12 minutes per side, flipping carefully with tongs, until the skin is golden and crisp and the internal temperature reaches 165°F (74°C).
  6. Mix the BBQ sauce with honey and apple cider vinegar to make the glaze.
  7. Brush the glaze generously on each side of the wings during the last 5 minutes of grilling, grilling an additional 2-3 minutes per side to caramelize the sauce.
  8. While the wings grill, whisk together mayonnaise, sour cream, buttermilk, garlic powder, onion powder, and crumbled blue cheese in a bowl. Add chives if using. Season with salt and pepper to taste. Chill until serving.
  9. Remove wings from the grill and let rest for 5 minutes to lock in juices.
  10. Serve the wings warm with the blue cheese ranch dip on the side.

Notes

Pat wings dry before seasoning to ensure crispiness. Use medium heat to avoid burnt skin and undercooked meat. Apply BBQ glaze in the last few minutes to prevent burning. Let wings rest after grilling to lock in juices. If flare-ups occur, move wings to a cooler spot temporarily. The blue cheese ranch dip can be made a day ahead for better flavor melding. Oven broiler or grill pan can substitute if no grill is available, but flavor differs.

Nutrition

Keywords: BBQ chicken wings, grilled chicken wings, crispy chicken wings, blue cheese ranch dip, backyard BBQ, game day recipe, smoky wings

Find it online: https://breezybake.com/crispy-grilled-bbq-chicken-wings-recipe-with-blue-cheese-ranch-dip/