Grilled Honey Bourbon-Glazed Chicken Wings with Roquefort Dip

Ingredients:

Wings

• 900 g chicken wings, cut in half (remove the tips)
• 1 cup coarse salt
• 1 cup white vinegar
• 0.5 cups of sugar
• 1/4 cup chili arbol

Honey Bourbon Glaze

• 1 tbsp. neutral vegetable oil
• 1 yellow onion, thinly sliced
• 2 tbsp. honey
• 0.5 cup grainy mustard
• 2 tbsp. bourbon

Roquefort sauce

• 1 cup crumbled Roquefort
• 0.5 cup sour cream
• 0.5 cup mayonnaise
• 1 teaspoon ground black pepper
• 1 teaspoon celery salt
• 2 green onions, thinly sliced
• Special equipment: charcoal grill; powerful blender

Preparation:

1. Preheat oven to 300°F (150°C). Heat a charcoal grill to medium-high heat.
2. Wings:
   
   Place the wings, salt, vinegar, sugar, and chili pepper in a large saucepan. Cover with water and bring to a boil. Immediately turn off the heat and drain the liquid. Place the wings on a baking sheet and pat dry thoroughly. Bake in the oven until dry, about 30 minutes.
3. Honey Bourbon Glaze:
   
   Pour the oil into a skillet and heat over medium heat. Add the onion and cook until slightly softened, 2–3 minutes. Stir in the honey and mustard. Remove the sauce from the heat, carefully stir in the bourbon, then return to the heat and cook until the sauce reaches a syrupy consistency and coats the back of a wooden spoon, 5–10 minutes.
4. Carefully pour the sauce into a high-power blender and blend until smooth. Pour the glaze into a large metal bowl and place the wings straight from the oven into the bowl. Stir until completely coated.
5. Grill the wings until golden brown on both sides, about 5 minutes per side. Transfer to a large platter.
6. Blue cheese sauce:
   
   Combine Roquefort, sour cream, mayonnaise, ground black pepper and celery salt in a medium bowl.
7. Mix thoroughly; taste and add more salt if necessary. Refrigerate until ready to serve. Just before serving, sprinkle the sauce and wings with green onions.