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To make the
marinade, in a small bowl stir together the
vinegar, oil, Worcestershire sauce, chili
powder, red pepper flakes, salt, pepper and
Tabasco sauce. Place the chicken wings in a
large plastic food storage bag and pour in the
marinade. Press out the air and seal the bag
tightly. Massage the bag gently, to distribute
the marinade. Set in a large bowl and
refrigerate for several hours, turning and
squeezing the bag occasionally. To make the
blue cheese sauce, in a small bowl whisk
together the sour cream, mayonnaise, garlic,
Worcestershire sauce and blue cheese. Season to
taste with salt and pepper. Add enough milk to
make a sauce with the consistency of pancake
batter. Cover and refrigerate.
Prepare a fire in a grill. Position the oiled
grill rack 4-6 inches (10-15 cm) above the fire.
Remove the wings from the marinade and pat them
dry with absorbent paper towels; reserve the
marinade. Arrange the wings on the rack. Grill,
turning frequently and brushing with the
reserved marinade, until cooked through 25-30
minutes. Serve with the dipping sauce and celery
sticks. |
