Chop up your prepared mac ‘n’ cheese into smaller pieces so that it is easier to stuff. It’s best to do so when the pasta is cold or at room temperature.
With a paper towel, pat the wings dry. Stuff the wings by loosening the skin around the drumette and flat areas (on the meatier side opposite of the bone) with your fingers/thumb to create a pocket that can be stuffed. Fill each wing with about half a teaspoon of the mac ‘n’ cheese. Push the filling as far down as possible. Do not overstuff, and leave some room to close the flap.
In a small bowl, combine the garlic powder, onion powder, paprika, chilli powder, cayenne (if using), brown sugar, salt and pepper. Sprinkle the prepared rub over the wings, coating evenly.
Preheat the grill or smoker to 350ºF (180ºC), indirect heat. Place the wings, stuffing side up, on the grill grates.
Grill the wings for 40 minutes or until they reach a minimum internal temperature of 165ºF (75ºC), or 190ºF (90ºC) if you like them well done. Flipping the wings is not recommended. Some filling will come out during the grilling process, which is not unusual.
Spicy Ranch Dressing
In a small bowl, whisk together the ranch dressing, mayonnaise and sriracha.
Set aside for serving.
Plate the wings and garnish them with green onion.
Serve them with the Spicy Ranch Dipping Sauce and carrot and celery sticks. Enjoy!