Good wings are a must for any Super Bowl party, but many recipes call for frying, which can be tricky to do at home. Avoid the hassle with a grilled wing recipe from Chef Jeremiah Bacon of Oak Steakhouse and The Macintosh in Charleston, South Carolina. Chef Bacon shares his secret for wings with a perfect hit of heat: the ingredients that are added first are what is tasted last, the “first-in-last-out rule.” Keeping that one basic rule in mind can help you adjust the recipe to your heat preference. If you like a hotter wing, add more heat to the rub by substituting ancho chili powder for a portion of the regular chili powder, or increase the amount of hot sauce added to the butter mixture. You could even use a hotter brand of hot sauce. For an added bonus, try Chef Bacon’s homemade Blue Cheese Dressing packed with fresh herbs and blue cheese crumbles to cool off those spicy wings.
Oak’s Signature Tailgate Wings with Blue Cheese Dressing
From Chef Jeremiah Bacon of Oak Steakhouse in Charleston, South Carolina
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