Zach made these Teriyaki BBQ Wings with a Dill Gorgonzola Dipping Sauce for the super bowl and they were amazing, awesome, and incredibly edible!

Teriyaki BBQ Wings Recipe —>

Ingredients

1 (20 ounce) bottle Kikkoman Takumi Teriyaki, Triple Ginger (we bought this at Whole Foods)

1/2 cup Worcestershire sauce

1/4 cup honey

3 dashes liquid smoke flavoring

1 1/2 tablespoons grated fresh ginger

6 cloves crushed garlic

5-8 habanero peppers, seeded and minced (we used 5 and it wasn’t too spicy for me)

3 tablespoons finely grated raw horseradish

18 chicken wings, separated at joints, tips discarded

Directions

1. In a medium saucepan mix together teriyaki sauce, Worcestershire, honey, liquid smoke, ginger, garlic, habanero peppers, and horseradish. Simmer 1 hour over low heat, stirring occasionally.

2. Place chicken wings in a large bowl, and coat with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.

3. Preheat grill for low heat.

4. Lightly oil grate. Discard marinade, and place the chicken onto the hot grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally, until juices run clear and chicken is cooked through. Then right before the chicken is done, brush on more sauce/marinade.

Gorgonzola Dill Dipping Sauce

Ingredients:

2 1/2 ounces crumbled Gorgonzola or blue cheese

3 tablespoons buttermilk

3 tablespoons sour cream

2 tablespoons mayonnaise

2 teaspoons white wine vinegar

1/4 teaspoon sugar

1/8 teaspoon garlic powder

salt and freshly ground black pepper

1/2-3/4 tsp dried dill

Directions

1. In a small bowl, mash blue cheese and buttermilk together with a fork. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well mixed.  Season to taste with salt and pepper.