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26 1/2 lb. Chicken Wing
SAUCE:
1 stick Butter
1 cup Onion
2 tbs. Garlic
1 cup Canola Oil
6 tsp. Chili Powder
2 1/8 cup Tomato Juice
1 Ketchup
1/4 cup Brown Sugar
1 Sunny Delight
2 tsp. Liquid Smoke Flavoring
4 cube Chicken Bouillon
1/2 cup Molasses
1 tsp. Sage
2 tsp. Paprika
4 tbs. Belligerent Blaze Pepper Sauce
2 tbs. Craig's "hot" Pepper Sauce
4 tbs. Worcestershire Sauce
2 tsp. Black Pepper
3 tsp. Balsamic Vinegar
1 cup Blue Cheese -- cooked & crumbled
1 cup Blue Cheese Dressing
To make brine: Dissolve the sugar and salt in the cold water. Add spices to the vinegar, bring to a boil and let cool. Add the Liquid Smoke to the brine. For chicken wings: Cut up chicken wings and discard tips or use for stock. Rinse pieces in cold water. Brine wing pieces for 4 hours in above brine solution. Remove wing pieces from brine and rinse in cold water. Pat dry on paper towels. Make up sauce and add dressing and bleu cheese. Let sauce cool and pour over wing pieces. Mix well and allow wing pieces to marinate in a covered glass dish for 5-6 hours in refrigerator. Heat marinade to simmering and hold for 30 minutes. Prepare smoker and put on wing pieces when grill rack is at 230F. Smoke for about 2 hours, basing with sauce every 30-45 minutes. Serve with bleu cheese dressing.
SAUCE:
1 stick Butter
1 cup Onion
2 tbs. Garlic
1 cup Canola Oil
6 tsp. Chili Powder
2 1/8 cup Tomato Juice
1 Ketchup
1/4 cup Brown Sugar
1 Sunny Delight
2 tsp. Liquid Smoke Flavoring
4 cube Chicken Bouillon
1/2 cup Molasses
1 tsp. Sage
2 tsp. Paprika
4 tbs. Belligerent Blaze Pepper Sauce
2 tbs. Craig's "hot" Pepper Sauce
4 tbs. Worcestershire Sauce
2 tsp. Black Pepper
3 tsp. Balsamic Vinegar
1 cup Blue Cheese -- cooked & crumbled
1 cup Blue Cheese Dressing
To make brine: Dissolve the sugar and salt in the cold water. Add spices to the vinegar, bring to a boil and let cool. Add the Liquid Smoke to the brine. For chicken wings: Cut up chicken wings and discard tips or use for stock. Rinse pieces in cold water. Brine wing pieces for 4 hours in above brine solution. Remove wing pieces from brine and rinse in cold water. Pat dry on paper towels. Make up sauce and add dressing and bleu cheese. Let sauce cool and pour over wing pieces. Mix well and allow wing pieces to marinate in a covered glass dish for 5-6 hours in refrigerator. Heat marinade to simmering and hold for 30 minutes. Prepare smoker and put on wing pieces when grill rack is at 230F. Smoke for about 2 hours, basing with sauce every 30-45 minutes. Serve with bleu cheese dressing.
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