Chicken Wings
Photo by Callie Cranford

Avoid the hassle of frying wings with this grilled wings recipe from Jeremiah Bacon of Oak Steakhouse in Charleston. Think of the sound of the grill roaring to life and the smell of sizzling chicken coated in beautiful spices. An easy three-step recipe, these wings will become a staple for backyard get-togethers. Sweet, spicy, and full of flavor, the wings develop a gorgeously caramelized skin as they roast. Contrast the light crunch of the wings with a creamy blue cheese dressing, and get ready for an ultimate crowd-pleasing appetizer.

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4 to 6 appetizer servings

  • 1 tablespoon onion powder 
  • 1 tablespoon garlic powder
  • 1 teaspoon chili powder 
  • 1 teaspoon paprika
  • 4 tablespoons brown sugar
  • ½ teaspoon oregano 
  • 1 teaspoon black pepper
  • ½ teaspoon mustard powder
  • 2 tablespoons of salt
  • 20 chicken wings
  • Texas Pete hot sauce, to taste
  • 2 tablespoons butter
  • Blue Cheese Dressing
  • 1 tablespoon chopped parsley
  • ½ cup Duke’s mayonnaise
  • ½ cup sour cream
  • ⅓ cup blue cheese crumbles
  • ⅓ cup red onion, diced
  • 2 teaspoons black pepper
  • Pinch of cayenne
  • Couple splashes red wine vinegar
  1. Combine all spices in a large bowl to make rub. Toss wings in rub until thoroughly coated. Let wings marinate in rub for 1 hour. While wings are marinating, preheat grill.
  2. Brush grill with olive oil to keep wings from sticking to grate, then place wings on grill. Turn every 3 minutes to keep from burning. Grill wings until internal temperature reaches 160 degrees.
  3. Combine butter and hot sauce in a large bowl and toss wings in hot sauce mixture. Serve with blue cheese dressing (recipe follows).

Blue Cheese Dressing

Combine ingredients in a bowl and mix until incorporated.

  • Recipe By
    Jeremiah Bacon of Oak Steakhouse in Charleston

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