Categories: Chicken
Ingredients
- Wings:
- 16 oz. Italian dressing
- 7 oz. can chipotle peppers in adobo sauce
- 3 garlic cloves
- 20-25 chicken wings
- Salt and pepper, to taste
- Barbecue sauce, as needed
- Dipping sauce:
- 1/2 cup sour cream
- 1 tbsp. olive oil
- 2 1/2 oz. Boursin cheese (garlic and herb flavor)
Directions
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Combine the Italian dressing, entire contents of the can of peppers and the garlic in a food processor. Process to combine well. Rinse your chicken wings and lay them flat. Season with salt and pepper and put into a large plastic food storage bag.
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Pour the marinade over the wings and seal the bag. Swish the marinade around the wings to ensure an even coating. Refrigerate for 30-45 minutes.
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Fire up your grill: Set the temp to 325 if you have a gas grill. If you have a charcoal grill, set your grill up for indirect heat. While you are cooking your wings you will want to have both the top and bottom vents open and the lid on.
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Place the wings on indirect heat and cook for 12 minutes, then flip the wings and cook for another 12 minutes. Flip the wings and cook for another 12 minutes, then flip again. Brush the wings very thickly with barbecue sauce and cook for 6 minutes. Flip the wings. Brush very thickly with more barbecue and cook for another 6 minutes.
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To make the dipping sauce, place all of the ingredients for the sauce in a food processor. Process until well blended. Serve with the wings.