Grilled Chicken Wings With Roquefort Dip

• 3 lb chicken wings

MARINADE

• 1/3 cup vegetable oil
• 1 clove garlic, minced
• 1/4 tsp cayenne
• 1 tsp chili powder
• 1 tsp oregano
• 1 tsp kosher salt
• 2 tbsp red wine vinegar

BLUE CHEESE DIP

• 1/2 cup Mayonnaise
• 1 clove garlic, minced
• 1 tbsp onion, grated
• 1 tsp fresh thyme, chopped
• 1 tbsp red wine vinegar
• 1/3 cup blue cheese, crumbled

1. Preheat the barbecue on HIGH.
2. Cut each wing at the joint to make two pieces, and discard wing tip if still attached. In a large Ziploc bag, whisk together vegetable oil, garlic, spices and vinegar. Add chicken wings and toss to coat.
3. If using grill basket, spray or brush lightly with vegetable oil to prevent sticking. Place chicken wings on bottom of basket, cover with the top part, and fasten on tightest setting to secure the wings in place. Cooking grids will need to be removed, and a drip pan placed beneath. If using rear rotisserie burner, set to HIGH. If using lower burners, set to MEDIUM. Place the basket on spit and in the rotisserie and start the motor. Cook until golden brown and crisp, about 45 minutes to an hour.
4. If cooking directly on the well oiled cooking grids, turn heat to LOW, and cook, turning frequently until golden brown and crisp, 30 – 45 minutes.
5. Stir together all the dip ingredients. May be made ahead of time and chilled until ready to serve with chicken wings, celery and carrots.