Anonymous Tue May 23 19:31:58 2006

1 gallon Texas Pete or Crystal hot sauce

2 sticks butter

1/4 cup fresh ground pepper

1/2 jar Marie s Bleu Cheese dressing -- up to 3/4

salt to taste

40 pounds chicken wings

Cut the chicken wings up into the drumette, the middle section and the tip. Discard tips or

make into stock. Deep fry the wings until the outside is chewy. You can flour the wings if ya

want a lil' crust. Wings should be safely edible at this point. In a pot melt the butter add

everything but the bleu cheese dressing. Bring mixture up to a good simmer add the

dressing. Cook until cheese lumps dissolve to an even texture (you can still have small bb

size or bigger lumps). The addition of more or less dressing will increase or decrease the

heat of the wings to a point. If ya want it hotter add some habaneros, it's your life. You want

to now sauce the wings. You can do this in a Tupperware bowl. Put in some wings and

sauce and put on the lid and shake. You can do them by dipping them individually into the

sauce with tongs. You can do them in a medium bag, or in a garbage can or garbage bag

all at once. You get the idea--coat the wings with sauce. The smoker should be going. I

also did t

his for years on the Brinkmann bullet (no water pan, grill on top of the charcoal pan at

lowest height). Put in the wings at 200 to 300F and smoke with mesquite wood until sauce

it totally adhered to the wings. You can touch them without getting a sauce-covered finger.

Serve with Bleu cheese dressing (Marie's is the best I've had) for dipping. I don't bother

cutting up no damn celery.