Mahogany-Style Grilled Wings with Sage Blue Cheese Sauce

Mahogany-Style Grilled Wings with Sage Blue Cheese Sauce
Mahogany-Style Grilled Wings with Sage Blue Cheese Sauce

Mahogany-Style Grilled Wings with Sage Blue Cheese Sauce

Traditional chicken wings pale in comparison to these super spicy grilled wings. Start marinating the wings 30 minutes before you want to eat and serve with a simple blue cheese dipping sauce. Recipe courtesy of Ocean Catering Company.

Deliver Ingredients


You can find oyster sauce and sambal chile paste in the Asian foods section of your grocery store or a specialty Asian market.


For the marinade:

  • 3 Pounds chicken wings
  • 1½ Cup soybean oil
  • 1 Tablespoon yellow mustard
  • 2 Tablespoons lemon juice
  • 1 Tablespoon ginger powder
  • 2 Tablespoons white vinegar
  • 1 Tablespoon sambal chile paste
  • 2 Teaspoons salt

For the sage blue cheese dipping sauce:

  • 3 Cups mayo
  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons minced garlic
  • ½ Cup Worcestershire sauce
  • Squirt lemon juice
  • 1/3 Cup rice vinegar
  • 2 drizzles sesame oil
  • 2 Tablespoons soy sauce
  • Fresh chopped sage
  • ½ to 1 Cup blue cheese (depending on your love for stinky cheese)

For the mahogany sauce:

  • ¼ Pound butter
  • 1 Cup oyster sauce
  • ½ Cup sambal chile paste


For the marinade:

Rinse the wings in a colander under running water. Shake the colander, then pat wings dry using paper towels.

Combine the oil, mustard, lemon juice, ginger, vinegar, chile paste, and salt in a blender and blend on high until ingredients are emulsified together. Pour the marinade over the wings and toss to coat evenly. Let sit for at least 30 minutes.

Preheat the grill or grill pan to medium-high heat.

Grill the wings, turning every 5 minutes (to make sure all sides are cooked through) until wings are cooked thoroughly.

For the sage blue cheese dipping sauce:

Add the mayo, mustard, and garlic into the bowl of a food processor, and blend well. While the food processor is running, add the Worcestershire, lemon juice, vinegar, sesame oil, and soy sauce and blend well. Add the sage and blue cheese, then blend again and enjoy!

For the mahogany sauce:

Melt the butter in a small saucepan, being careful not to boil.

In a medium mixing bowl, add the butter, sambal, and oyster sauce. Blend until dark and smooth.

Toss the grilled chicken wings in the bowl, making sure the sauce coats the wings evenly. Serve with the sage blue cheese dipping sauce and enjoy!

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.