Grilled Chicken Wings with Homemade Hot Sauce and Blue Cheese

Directions

Wings:

1.  Sprinkle the chicken wings with the seasoning. Let rest for 20 minutes.

2. In the meantime, preheat the broiler or grill.

3. In a small bowl, mix together the hot sauce, butter, plum sauce, and brown sugar. Set aside half of the hot sauce.

4. Broil or grill the wings, turning once, for 20 minutes. Slather the wings with the remaining half of the hot sauce mixture, making sure to coat both sides of the wings. Broil or grill until glazed and crispy, 10 to 15 minutes longer, turning once. Using a clean utensil, brush the wings with the reserved hot sauce mixture before serving.

5. To make the dressing: Mix together the sour cream and blue cheese. Serve with he wings.

Blue Ribbon Hot Sauce:

1. Combine the vinegar, chiles, and salt in a large nonreactive pot over mediumhigh
heat. Bring to a boil. Let the mixture cool, then puree in a blender and strain.

2. While the peppers are cooking, in a separate pot combine the carrots with water to cover. Simmer until very tender but not overcooked, about 10 minutes. Drain well. Puree the carrots in the blender until smooth (you do not need to strain them), then stir into the strained vinegar mixture. If it’s too spicy-hot, thin it down with a little water.

3. Use immediately, or transfer the hot sauce to airtight, sterile jars or bottles and refrigerate.

Perfect Roast Seasoning:

1. Combine the salt, pepper, and thyme and store in a covered container.

Excerpted from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg, Eric Bromberg, and Melissa Clark; Photographs by Quentin Bacon Copyright © 2010 by Bruce Bromberg, Eric Bromberg, and Melissa Clark; Photographs by Quentin Bacon. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.