10 A
SIUSLAW NEWS ❚ WEDNESDAY, APRIL 6, 2016
Chicken wings are beloved by people of all ages and appetites. While many people only
eat wings when out on the town, this lovable bar food can be enjoyed at home as well. h e
next time the big game is on or you simply have a hunger for homemade wings, try your hand
at the following recipe for “Virgil’s Smoked Chicken Wings With Blue Cheese Dip” from Neal
Corman’s “Virgil’s Barbecue Road Trip Cookbook” (St. Martin’s Press).
VIRGIL’S SMOKED CHICKEN WINGS WITH BLUE CHEESE DIP
Serves 4
BLUE CHEESE DIP
2 cups blue cheese crumbles, divided
1 cup mayonnaise
1⁄2 cup buttermilk
2 teaspoons hot sauce
1 teaspoon Worcestershire sauce
1⁄2 teaspoon kosher salt
1⁄4 cup i nely chopped scallions
1⁄4 cup i nely chopped celery
should be about 165 F when cooked).
8. While the wings are cooking, cut the butter for the sauce into 1-inch cubes and
refrigerate. Whisk the cornstarch into the white vinegar, in a small bowl.
9. In a medium sauté pan over medium heat, bring the hot sauce to a simmer and whisk
in the thickened vinegar. Return to a simmer, cook for 1 minute, and remove from the heat.
10. Add the cayenne and slowly whisk in the cold butter. Keep warm until serving.
11. Remove the wings from the smoker or grill and put half of them into a bowl, cover
with the sauce, and toss. Repeat with the remaining wings and serve on a platter, with the blue
cheese dip on the side.
VIRGIL’S DRY RUB
Makes 5 to 51⁄2 cups
21⁄2 cups sweet paprika
1 cup granulated sugar
1⁄2 cup Texas-style chili powder
1⁄2 cup minced onion
1⁄2 cup granulated garlic
1⁄4 cup dried parsley l akes
6 tablespoons kosher salt
MARINADE
1⁄2 cup vegetable oil
1⁄2 cup hot sauce
4 tablespoons Virgil’s Dry Rub (see below)
4 tablespoons granulated garlic
4 tablespoons granulated onion
Juice of 1/2 lemon
Combine all of the ingredients in a medium bowl and whisk together until completely
incorporated. Transfer to a covered bowl with a tight-i tting lid. Store in a cool, dry place.
WINGS
8 large chicken wings
1⁄2 cup Virgil’s Dry Rub (see below)
SAUCE
10 tablespoons unsalted butter
1 teaspoon cornstarch
4 tablespoons white vinegar
3⁄4 cup hot sauce
1⁄4 teaspoon cayenne pepper
1. To make the dip, combine 1 cup of the blue cheese, mayonnaise, buttermilk, hot sauce,
Worcestershire sauce, and salt in the bowl of a food processor and blend on low until smooth.
2. Remove to a medium mixing bowl and fold in the rest of the blue cheese, scallions and
celery, being sure to break up the larger blue cheese crumbles. Place in a covered container
and refrigerate overnight.
3. Mix all the marinade ingredients in a large mixing bowl. Place the wings in a large
container with a lid and pour the mixture over the wings. Toss until the wings are thoroughly
coated. Cover and refrigerate for 2 days.
4. Preheat the grill or smoker to 245 F.
5. Spread out the wings on a sheet pan and wipe away any excess marinade. Sprinkle
liberally with the dry rub, coating the wings all over.
6. Position the wings on the grill away from the direct heat of the coals or burners, and
add hickory to the smoker or hickory chips on the coals or gas burners.
7. Cook the wings for about 3 hours, l ipping every 30 minutes (their internal temperature
Great Food &
Craft Brews
www.bayviewl orence.com
85625 Hwy 101
@ Best Western Pier Point Inn
541. 590.3000 • 7 Days - 4-9.
Wednesday dinner special:
10 oz. Prime Rib and Salad,
with your choice of Pasta or
Potatoes!
Happy Hour
Monday-Friday 3:00pm to 5:00pm
Enjoy discount food and drink specials at the bar!
Local, fresh and savory dining with a view.
Where good friends &
great food come together!
COMPLIMENTARY APPETIZER
1285 Bay Street
in Old Town Florence
w/purchase of entrée
(541) 902-8338
Bring this ad in for discount. Of er expires 4/13/16
The Grill & Lounge
Surfside Restaurant
at Sandpines
-ATTENTION FLORENCE-
SANDPINES WILL RE-OPEN FOR DINNER
Beginning March 25 & 26 from 5-8pm
All New menu Entrees are designed
fresh to order!!
Open every Friday and Saturday night
Reservation accepted at:
541-997-4623 Ex 106
1201 35th Street at Kingwood, Florence
Highway 101 & 35 St.
541-997-4623
Mo’s
Mo’s
Hi, Welcome Restaurant
to
®
~ FEATURED LOW-CARB SELECTIONS ~
PARMESAN CRUSTED
PETRALE SOLE $12.95
SALMON: Grilled, Poached, or Blackened
CHICKEN BREAST: Boneless, Skinless Breast of Chicken
Will Begin
Friday, April 14th
7 Days a Week: 7 a.m.– 9 p.m.
CALL for RESERVATIONS:
541-997-8263
88416 First Avenue Florence
SHRIMP SKEWERS: 2 Grilled Shrimp Skewers
All of the above are served with
and for dessert...
Green Beans or Mixed Steamed
Veggies and a Shrimp Dinner Salad
S NICKER OR P EANUT B UTTER PIE FOR $4.95
NEW ITEMS
Baby "Motivation
Back Pork for Ribs
BBQ Mo's
PORK
RIBS:
Every Month
has brought
in special
Kids" with the
tables which raise money for
local Gang
charities BBQ
that are
devoted to
James
Sauce
helping the wellbeing of local children. This month
C.R.O.W.
is the local charity
being honored.
SALMON
CEASAR SALAD
BLACKENED
Mo’s Old
Town, Florence • Daily 11 am - 8 pm
®
Mo’s
Town,
Florence
• Daily
11 am - 8 pm
Serving Old
Bowls
of comfort
for Over
50 Years
Serving Bowls of comfort for Over 50 Years • 541-997-2185
CYAN MAGENTA YELLOW BLACK
Wings to make any barbecue fan blush