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. Cheers to us! Have a great weekend! Smoked Chicken Wings with Garlic-Blue Cheese Dip A few pounds of Chicken Wings2 cups citrus juice, for marinade½ cup Olive oil½ cup Chili Powder½ cup Smoked Paprika2 tablespoons Cumin2 tablespoons Onion powder2 tablespoons Garlic powder1 tablespoon poultry seasoningKosher salt and fresh-ground pepper, to taste1 tablespoon Cayenne, or to taste Pecan, apple, cherry or maple wood chunks or pellets, for smokingSeparate wings at the joint of the drum and flat, if necessary andpat 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 Dip2 cups blue cheese crumbles1 cup sour cream½ cup mayonnaise2 tbsp buttermilk2 tablespoons jarred Christopher Ranch minced garlic, in waterFresh lemon juice, from 2 lemonsKosher 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.Smoked Chicken Wings with Garlic-Blue Cheese Dip
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. Cheers to us! Have a great weekend! Smoked Chicken Wings with Garlic-Blue Cheese Dip A few pounds of Chicken Wings2 cups citrus juice, for marinade½ cup Olive oil½ cup Chili Powder½ cup Smoked Paprika2 tablespoons Cumin2 tablespoons Onion powder2 tablespoons Garlic powder1 tablespoon poultry seasoningKosher salt and fresh-ground pepper, to taste1 tablespoon Cayenne, or to taste Pecan, apple, cherry or maple wood chunks or pellets, for smokingSeparate wings at the joint of the drum and flat, if necessary andpat 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 Dip2 cups blue cheese crumbles1 cup sour cream½ cup mayonnaise2 tbsp buttermilk2 tablespoons jarred Christopher Ranch minced garlic, in waterFresh lemon juice, from 2 lemonsKosher 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.