These dry-smoked wings are hot, sweet, and oh-so-easy to make. The warm sauce and hot wings from the grill will melt some of the blue cheese, making a chipotle blue cheese butter sauce.
4 lbs jumbo chicken wing pieces (drumette and flat), about 30-40 pieces
2 tablespoons barbecue seasoning rub
3 tablespoons hot sauce
3 tablespoons butter
1 tablespoon honey
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh cilantro
1 teapoon fresh squeezed lemon juice
Celery, carrots, and cucumber, to serve
Preheat grill to medium heat (about 350 degrees F).
Place the chicken wing pieces into a large bowl. Season with barbecue seasoning rub and toss to coat evenly. Lightly spray in an even layer on the wings on all sides. This will help them from sticking to the grill like crazy.
Grill wings for 10 to 15 minutes per side, turning every four or five minutes or until fully cooked, golden brown, lightly charred and crisp.
Note: With wings, they tend to flare up because of the amount of fat and skin. Low and slow is the way to go.
While the wings are grilled indirectly, combine the hot sauce, honey and butter and heat until melted in a small sauce pot. Set aside, keeping warm.
When the wings are fully cooked, have an internal temperature of 180 degrees F, and are moist, juicy, and tender, place them in the large bowl.
Drizzle wings with warm Hot Sauce/Honey/Butter mixture and add blue cheese. Add chopped fresh cilantro and fresh lemon juice and toss to combine. The warm sauce and hot wings from the grill will melt some of the blue cheese, making a chipotle blue cheese butter sauce.
Serve immediately garnished with celery, carrot and cucumber sticks and plenty of napkins. Enjoy!