I've been perfecting these little beauties over several smokes, and I think I'm there. I'm ready to unveil the recipe to an unsuspecting public!
Here's what you need:
For the wings:
Frozen wings (Costco's wings are quite meaty and nice)
Tony Chachere's Original Creole seasoning
Cooking oil or spray
For the sauce:
2/3 cup hot pepper sauce (Frank's or similar) - but read note below
1/2 cup unsalted butter (MUST be unsalted - salted butter makes for a way too salty sauce)
1 1/2 tablespoons white vinegar
1/2 tablespoon worcestershire sauce
1/4 teaspoon cayenne (red) pepper
1 teaspoon minced garlic
salt (if you need it - see unsalted butter comment above). I used none.
Blue cheese dressing (I usually make my own, but Marie's or similar is OK). Ranch is for unwashed heathens.
SAUCE NOTE: I used regular ol' Franks but substituted about 3 tablespoons of Sgt. Pepper's Tropical Tears Mango Habanero (http://www.tearsofjoysauces.com/product_info.php?products_id=217) for about 3 tablespoons of Frank's. The extra sweet and heat is the kicker, but if you have a preferred boutique hot sauce, rock on. *Guarantee does not apply if anything other than Frank's and Tropical Tears are used.
Fire up yer smoker: I use a WSM loaded up with Kingsford Blue and 3 equal, slightly smaller than fist sized lumps of oak, apple, and hickory. No water in the water pan, and I like to get 'er started at 250 degrees.
Prep your wings: While the coals are getting up to speed, get your wings prepped. Leave them frozen and remove from the freezer only when you're ready to smoke. Lay your frozen wings out on a baking sheet and give them a light vegetable oil coating or a gentle misting with cooking spray. Once the wings are lubed up, sprinkle a nice dusting of Tony Chachere's Creole Seasoning on one side.
Smoke them wings: Once the smoker is up to 250, arrange your (oiled, seasoned, and still frozen) wings in a single layer directly on the grates. Set your timer for 1 hour. After 1 hour of smoking, put your beer down and go out and adjust your vents (or do what you gotta do) to bring temps up to 275-280. The higher temps for the last half of the smoke keep the skin from getting chewy. Set timer for 50 minutes.
Cook your sauce: Combine all of the wing sauce ingredients in a small saucepan and simmer for a few minutes until butter is melted and everything has been combined. Takes 15 minutes or so, so I kick this off during the last 15-20 minutes of the smoke.
Pull your wings and toss: Pull wings off the smoker and put them in a large bowl. Pour in an appropriate amout of sauce for the number of wings in the bowl and toss with tongs. I usually sauce-n-toss about 10 wings at a time. Serve immediately with blue cheese and carrot / celery sticks as needed. Bask in the praise and accolades of your friends and family.
Other notes: You may need to adjust cooking times and temps for wings purchased at somewhere other than Costco. I've tried this several times with inferior wings (grocery store frozen wings that were tiny and have no meat), and the results are disappointing every time. Gotta have meatier wings, otherwise the higher temps will just cook the life out of lesser wings. I just nailed this down tonight and sadly have no Q-View. Yes, I suck. Yes, I will update with proper pics next time I make these. I promise.
Additions, suggestions, and improvements are welcome! Enjoy!