Hot, spicy and flavorful chicken wings are a game day must and even better on the grill. Use Jack Daniel's® Whiskey Barrel Smoking Chips to infuse great smoky flavor to the chicken. The hot, smoky flavor of the wings combines perfectly with our creamy, blue cheese dip. 

Ingredients:

Yields: 4 Servings

Cook: 1 hours

Prep: 45 mins

1 cup Cowboy Charcoal Prairie Fire BBQ sauce

4 chili peppers, diced

1 teaspoon cayenne pepper

1 teaspoon salt

Blue Cheese Dip:

1/2 cup mayonnaise

1/2 cup sour cream

1/3 cup blue cheese, crumbled

1 tablespoon lemon juice

1 tablespoon red wine vinegar

1 small clove garlic, minced

1/4 teaspoon pepper

1/4 teaspoon salt

Directions: 

1. Fill charcoal chimney with enough Cowboy® Hardwood Lump Charcoal to cover half of the grill and light, letting burn for 10–15 minutes
2. Spread hot coals over grilling area and preheat grill for approximately 10-15 minutes
3. In a medium bowl, combine mayonnaise, sour cream, lemon juice and vinegar until creamy
4. Stir in blue cheese, garlic, salt and pepper
5. Cover and refrigerate dip for at least one hour, set aside for later use
6. Rinse wings with cold water and pat dry with paper towels
7. Once coals have ashed over, drain water from Jack Daniel's® Whiskey Barrel Smoking Chips and add them to hot coals
8. Season wings evenly with salt and cayenne pepper to coat, and place over indirect heat directly on grill grate
9. Cover grill and allow wings to cook for 20-25 minutes, turning once
10. Using tongs, place wings over direct heat to brown and crisp skin, about 5-7 minutes
11. Turn frequently to avoid burning
12. When skin in browned, toss all wings in a clean pan with Prairie Fire BBQ sauce
13. Place wings back on grill over indirect heat to set glaze, being careful not to burn
14. Once chicken wings have reached an internal temperature of 165 degrees, remove from grill and allow to cool for several minutes
15. Sprinkle with desired chili peppers and serve with blue cheese dip