Slow thaw the
Frozen Chicken Wings (12 lb)
in the refrigerator for 24 hours.
Hot Sauce (2 cups)
Italian Dressing (16 fl oz)
Worcestershire Sauce (1/2 cup)
Soy Sauce (1/2 cup)
in a mixing bowl.
Place the wings in a large zip top bag and pour the marinade over the wings.
Close the bag squeezing as much air out as possible. Place in a cooler on ice for at least 3-4 hours or overnight.
Prepare a smoker or grill for indirect cooking. Temperature needs to be 275 degrees F (140 degrees C), use hickory and cherry wood for smoke flavor.
Drain the wings and arrange on a cooking rack. Season each side with the
All-Purpose Spice Rub (1/2 cup)
Barbecue Rub (1/2 cup)
Place the wings on the smoker and cook until internal temperature reaches a minimum of 165 degrees F (73 degrees C) turning once halfway through. Total cook time should be about 1 ½ -2 hours.
Arrange the wings on a platter with a light dusting of Killer Hogs Hot Rub, Creamy Blue Cheese Dressing and Celery Sticks.