SMOKED BUFFALO HOT WINGS
- 18 count Chicken Wing, Whole, Raw
- 1/3 cup BBQ Spice Rub
- 12 ounces Texas Pete Hot Sauce or Frank's RedHot
- 1 stick Butter, Salted
- 1 cup Celery Sticks
- 1 cup Carrot Sticks
- 1 cup Blue Cheese Dressing
- 16 count SmokerBricx™
- With your charcoal or gas grill create a medium-high heat, your direct cooking zone on half the grill and opposite from that zone have a low to no heat area of the grill, your indirect zone.
- In a medium pot over low heat melt the stick of butter. Whisk in the hot sauce and reserve warm.
- With a sharp chef's knife take your chicken wings and spread the wing out exposing the three joints. The meaty joint on the end is the drummette, the one with two bones in the middle is called the flapper joint and the last joint is called the tip. Spreading the drummette and flapper apart slightly, use your knife and cut the web fleshed joining the two joints but not cutting through the bone and leaving the joint intact. Then roll the wing over and pressing down against the joint, using your hand against the cutting bard as leverage to break the joint. This will allow the entire wing to lay flat on the grill. Repeat this process for all the wings. Place in large zip tight plastic bag and toss with BBQ seasoning to evenly coat.
- Place Smoker Bricx ™ directly along the top of the hot coals or in smoker box on your gas grill direct heat. Allow the Smoker Bricx ™ to catch a slight fire before closing grill lid. Use grill vents to control the air flow (oxygen) and that will allow you to begin producing a consistent smoke.
- With tongs place chicken wings stretched out flat over the direct heat. Close lid and allow smoke to create a good density. Being sure to check the grill every few minutes to keep wings from burning or not cooking evenly. Once wings have a nice a color and slight char to the tips move to indirect zone of the grill. Close lid and allow to smoke for 15 to 20 minutes or longer for more intense smoke flavor and to cook completely by indirect heat. Always cook poultry to an internal temperature of 165 degrees or more before serving.
- In a large bowl place cooked wings and toss with the hot sauce. Optional to return sauced wings to grill over direct heat and get slightly charred and caramelized, then return to bowl for one more toss to evenly coat. Serve wings hot with the standard celery and blue cheese side plate.
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