Grilled chicken with gorgonzola dressing via Mario Batali

Mario Batali’s sixth cookbook is entitled “Italian Grill”, and if you aren’t an owner or are on the fence about purchasing it, give this recipe a shot as a trial, it’s not only simple but truly amazing.   An American concept with an Italian twist, Mario describes this grilled recipe as  ” buffalo wings go to Italy”.

Mario’s Spicy Chicken Drumsticks are bathed in a deliciously spicy chipotle buttermilk marinade, and served with a gorgonzola dip rather than traditional blue cheese dressing.    In place of celery sticks, Mario uses fennel bulb sticks, which can be dipped in the dressing as well.

Read on for the video and the recipe

Spicy Black Pepper-Coated Drumsticks With Gorgonzola Dressing

Ingredients

12 chicken drumsticks (Mario says in the video that wings could be used instead if desired)
Kosher salt
1/2 cup buttermilk
2 tablespoons Tabasco sauce (preferably chipotle)
1 tablespoon fennel seeds, lightly crushed such as with a spice
or coffee grinder
2 tablespoons freshly ground black pepper
2 fennel bulbs
4 ounces Gorgonzola dolce (note:  dolce is simply a short aged, sweeter and milder type of gorgonzola cheese, it can be found at most grocery stores as well as Whole Foods.  It’s also great in risotto,  on pizza, or try it in a grilled cheese with apple on focaccia.)
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil

Preheat the oven to 400°F.

Place the drumsticks on a baking sheet and season all over with salt. Bake unadorned for 20 minutes (25 minutes if your drumsticks are very large).

Meanwhile, in a medium bowl, stir together the buttermilk, Tabasco sauce, fennel seeds, and black pepper. Set a wire rack over a large plate or a small baking sheet.

As soon as the drumsticks come out of the oven, toss them, in batches, into the buttermilk mixture and turn to coat, then place skin side up on the rack to drain. Spoon a little of the mixture, with the fennel seeds and pepper, over the top of each one, and set aside. (The drumsticks can be baked and marinated up to a day ahead; leave them on the rack, cover, and refrigerate. Bring to room temperature before grilling.)

Preheat a gas grill or prepare a fire in a charcoal grill.

Trim the fennel bulbs, cut lengthwise in half, and cut out most of the core. Cut into ¼-inch-wide batonettes and toss into a bowl of ice water.

Crumble the Gorgonzola into a small bowl and mash with a fork. Add the red wine vinegar and stir with the fork until fairly smooth. Drizzle in the oil, stirring, to make a dressing. Pour into one or more shallow bowls for dipping.

Place the drumsticks on the hottest part of the grill, cover the grill, and cook, turning occasionally at first and then more often as they start to caramelize, until cooked through, 10 to 12 minutes.

Put the drumsticks on a platter. Drain the fennel sticks, pat dry, and place on the platter next to the wings. Serve with the Gorgonzola dressing.

For more Savory Tv video recipes from Mario, check out :

• Grilled Sea Scallops
• Ragu Bolognese
• Ricotta Frittata
• Skirt Steak with Cannellini Beans and Salsa Verde

And check out these recipes for more Mario on the grill:

Italian Grilled Corn with Parmigiano-Reggiano ,  Grilled Eggplant Parmesean Packets, and Pancetta Wrapped Asparagus with Citronette.