Happy Memorial Day Weekend! Pick up 20 or 40 pounds of wings and have an unbridled, uninhibited wing orgy, because we are Americans and are free to do that, if we choose. Many brave men and women fought the bad guys and many died in the process so we are free to go and do what we want, when we want. Let ‘er buck. Cheers to us. Have a great weekend!
Smoked Chicken Wings with Garlic-Blue Cheese Dip
20 lbs Chicken Wings
2 cups citrus juice, for marinade
½ cup Olive oil
½ cup Chili Powder
½ cup Smoked Paprika
2 tablespoons Cumin
2 tablespoons Onion powder
2 tablespoons Garlic powder
1 tablespoon poultry seasoning
Kosher salt and fresh ground pepper, to taste
1 tablespoon Cayenne, or to taste
Pecan, apple, cherry or maple wood chunks or pellets, for smoking
Separate wings at the joint of the drum and flat, if necessary and
pat dry.
Mix the spices to make a rub.
Place wings in a large container, or gallon size resealable freezer bags. Add the juice and olive oil, then rub the wings thoroughly with the rub.
Let wings rest for at least an hour.
Heat the smoker or grill to a temperature between 225-250 F.
Place wings over indirect heat. Add wood for the smoke to coals.
Smoke for 2 to 2 1/2 hours, maintaining a constant smoke for at least 1 1/2 hours, the chicken should have an internal temperature of 160.
Place directly over coals to crisp, approximately 5 minutes each side or place the wings in a 375 degree deep fryer and fry for about 60 seconds to crisp.
Remove the wings from the heat and toss in a large bowl (stainless works best) with your favorite sauce.
Blue Cheese Dip
2 cups blue cheese crumbles
1 cup sour cream
½ cup mayonaise
2 tbsp buttermilk
2 tablespoons jarred Christopher Ranch minced garlic, in water
Fresh lemon juice, from 2 lemons
Kosher salt and fresh ground pepper, to taste
Mix all ingredients together in a bowl, preferably a couple hours before you want to serve the dip. Store in the refrigerator until ready to use.
