Smoked Chicken Wings Of Doom ~ For The Fire Lovers!

Here is a recipe that almost landed me a “Post Traumatic Stress Case Lawsuit”, do to the serious heat factor of these amazingly Hot Smoked BBQ Wings. I served them as a nice, “How do you do,” on a camping trip with a bunch of fun folks a few years ago. I left a mark, forever. I'm a bad girl. They invited me back, but now they ask, "Is it Tré Hot?"

INGREDIENTS:
For blue-cheese dressing (You'll need it : )
1/2 cup mayonnaise
1/4 cup sour cream
5 ounces crumbled blue cheese (about 1/2 cup)
7 celery ribs

The Rub of Doom

1 tablespoon ground black pepper
1 tablespoon ground white pepper
3 tablespoon sugar
2 teaspoon cayenne pepper
2 teaspoon ground habanero

2 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
3 tablespoon brown sugar
2 tablespoon ground ancho chili powder
2 tablespoon sweet paprika
1 teaspoon dry mustard
1 tablespoon celery salt
1 tablespoon salt

3 pounds chicken wings (12 to 14)
1 bag of charcol
1/2 bag hickory chunks or chips
1/4 cup unsalted butter
1/2 cup Franks Red hot sauce
1 tablespoons cider vinegar

*

COOKING MUSIC SELECTION: Iggy Pop & The Stooges - Gimme Danger


PREPARATION:
Make dressing:In a bowl whisk together mayonnaise and sour cream and stir in blue cheese (dressing will not be smooth). Dressing may be made 8 hours ahead and chilled, covered Cut celery into thin sticks. Soak celery in a bowl of ice and cold water at least 30 minutes and up to 1 hour. Skewer chicken wing lenthwise, for easy smoking, serving and eating.


To smoke wings: Preheat water smoker or grill. Soak Hickory in beer of choice. Pat wings dry. In a bowl rub 2 tablespoons oil onto wings and season with salt. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side. In a large skillet melt butter over moderately low heat and stir in hot sauce, vinegar, and salt to taste. Let cool and add wings and and sauce into a large zip lock bag and toss.
Serve evil wings warm or at room temperature with dressing and celery sticks to your brave friends and watch them cry.

The Rub of Doom ~ Fire Lovers!

When you are looking for a rub that will leave a mark, this one’s for you! I made this for my Smoked Wings of Doom recipe and then found it was great on everything. If you are a Fire Eater, try this easy rub recipe.

INGREDIENTS:
1 tablespoon ground black pepper
1 tablespoon ground white pepper
3 tablespoon sugar
2 teaspoon cayenne pepper
2 teaspoon ground habanero
2 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
3 tablespoon brown sugar
2 tablespoon ancho chili powder
2 tablespoon sweet paprika
1 teaspoon dry mustard
1 tablespoon celery salt
1 tablespoon salt
COOKING MUSIC SELECTION: Beautiful Dangerous - Slash & Fergie

PREPARATION:
Combine all the ingredients in a Ziplock bag and mix thoroughly. I like to save those big plastic seasoning containers when they are empty, I fill them with various rubs make fun new labels for them, they are great to have on hand.

CAUTION: This rub is a pepper lovers dream, slightly sweet and still full of flavor. When rubbing on your meat of choice (avoid the genital region : ) don’t touch your face or eyes. Wash your hands with soap as soon as you are done. Enjoy!