Mexicajun Recipes: Buffalo Wings – Grilled BUFFALATORS

Grilled BUFFALATORS

– A Cajun take on a Yankee inspired snack (Buffalo Wings)


· MARINADE
· 3/4 cup cider vinegar
· 2 tablespoons cooking oil
· 2 tablespoons Worcestershire sauce
· 1 tablespoon Maggi sauce
· 2 tablespoons Mexicajun chili powder
· 1 teaspoon red pepper flakes
· 1 Teaspoon T-boy’s Bam Mexicajun spice
· 2 teaspoon salt
· 1 teaspoon freshly ground black pepper
· 2 tablespoon habanero hot sauce
· 1tablespoon chipotle juice
· 4 lb Alligator meat Cut in strips (Can get from cajungrocer.com)

· BLUE CHEESE SAUCE
· 1 cup fresh sour cream
· 1/2 cup Helmans mayonnaise
· 2 large cloves of garlic, mashed
· 2 teaspoons Worcestershire sauce
· 1 cup (4fl oz/125 g) crumbled blue cheese
· 1 teaspoon salt
· freshly ground pepper
· 2 tablespoons, milk
· 1 bunch cut up celery sticks

Mix vinegar, oil, Worcestershire sauce, chipotle juice, chili powder, red pepper flakes, salt, pepper and habanero sauce. Place the gator strips (cut to bite size) in a large plastic zip-lock bag and pour in ¾ of the mix as marinade. Press out the air and seal the bag tightly. Massage bag gently. Set in a large bowl and refrigerate at least 2 hours, mixing occasionally.
To make the blue cheese sauce, in a small bowl whisk together the sour cream, mayonnaise, garlic, Worcestershire sauce and blue cheese. Season to taste with salt and pepper. Add enough milk to make a sauce with the consistency of pancake batter. Cover and refrigerate.
Prepare a fire in the grill. Remove the gator strips from the marinade and shake to remove excess marinade. Use THIS marinade to baste during grillingi. ½ reserve the marinade. Arrange the wings on the grid. Grill, turning frequently and brushing with the reserved marinade, until cooked through, 15-20 minutes. Just before you Serve, pour over reserved marinade/sauce, toss and plate with blue cheese and celery sticks. These boneless wonders will leave everyone asking WHY did they ever use chicken to begin with... Enjoy