For the wings
5lb Fresh Chicken Wings
FOR THE MARINADE
¼ cup canola oil
3 ea cloves garlic
1 tbsp kosher salt
1 tbps black pepper
½ cup smoked paprika
3 tbsp cayenne pepper
½ cup chopped cilantro
FOR THE BASTING
¼ cup Limes, juice of
½ cup Oranges, juice of
½ cup Chili garlic sauce
¼ cup Worcestershire sauce
1 tsp canola oil
Mix together all the dry marinade ingredients and then mix in canola oil, rub all over chicken wings and leave to marinade overnight.
Mix together all the ingredients for the basting liquid
Take marinated chicken wings and grill over medium high heat on grill, marking, but not burning. Using a heat resistant brush, baste with the basting liquid as they cook.
Once wings are nicely marked all over, turn down the heat on the grill to cook all the way through without burning. Continue to baste throughout.
Alternatively, once grilled they can be transferred to a baking tray and cooked through in the oven, basting and turning twice.
Cook until internal temperature of 165F when probed against the bone at the thickest part. Approximately 10 to 15 minutes.
SAVE TIME ON GAMEDAY
Split the basting liquid in half. Save one half for the next day. Grill the marinated wings the day before, using half of the basting liquid. Cook the wings all the way through, either finishing on low heat on the grill or in the oven. Cool the wings, and keep refrigerated overnight.
Once ready to get going. Take the cooked wings and reheat on the grill, basting with the second half of the basting liquid you made the previous day.
For the Tarragon Ranch Dressing (make the day before to let flavors enhance)
1 ea medium shallot, minced very fine
1/4 tsp kosher salt
1 cup real mayonnaise
1/2 cup sour cream
1 tsbp Italian flat-leaf parsley leaves, minced
1 tbsp fresh tarragon, chopped finely
1 tsp white vinegar
1 tsp Worcestershire sauce
1/4 cup Buttermilk (plus more for desired consistency)
Mince the shallot and tarragon and leave to marinade with the vinegar and salt for 30 minutes to an hour.
Meanwhile combine mayonnaise, sour cream, parsley, Worcestershire sauce. Add ¼ cup buttermilk, and whisk together. Mix in tarragon, shallot and vinegar mixture.
Combine well. Add more buttermilk to reach your desired consistency for dipping. Adjust seasoning. Chill.