Think of every great hot wing you've ever had and s Buffalo-

Ingrédients

24 whole, fully intact chicken wings (tips still attached)

Seasoning Blend

¼ cup mild chile powder, preferably

Chimayo (see Sources page 378), Ancho, or Hatch

2 tablespoons sweet paprika

2 tablespoons firmly packed dark brown sugar

1½ teaspoons dry mustard

1½ teaspoons cayenne pepper

¾ teaspoon garlic salt

¾ teaspoon coarsely ground fresh black pepper

¾ teaspoon kosher salt

½ teaspoon Old Bay Seasoning (see Sources page 378)

Hot Sauce Blend

1 cup Frank's Red Hot Sauce (see Sources page 378), or other hot sauce

4 tablespoons (2 ounces) unsalted butter cut into ¼-inch cubes

¼ cup thinly sliced scallions, white and

green portions

¼ cup finely chopped chives

4 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater 1 jalapeño chile, grated on a Microplane grater, stopping before the seeds

1 bunch thyme, tied in an Herb Bundle (page

365)

¼ to ½ cup canola or vegetable oil

Kosher salt

Coarsely ground fresh black pepper

1 recipe Blue Cheese Dressing (page 368)

Instructions

reheat an indirect barbecue with a drip

* pun and fruitwood (preferably apple), a ce. fruitwood (preferably apple), or a charcoal or gas grill with a box or packet of fruit. wood (preferably apple) to 350°F,

Combine all the ingredients tor the sea-

* soming blend.

Using poultry shears or a chef's knife, cut the tip off the cat the charthe wings and discard. Separate the drumette from the wingette by cutting through the joint.

preferably 13/2xa11x 31/4inch lasagna

pans that wil hold the wings in a single

layer, spread the butter (2 tablespoons in cach) in the bottom, and divide the water between the pans.

the wingettcjmnnen

preferably 13%2 × 95/8 x 2¾-inch lasagna pans that will hold the wings in a single layer, spread the butter (2 tablespoons in each) in the bottom, and divide the water between the pans.

Place the wings in a large bowl and toss with the seasoning blend to coat evenly on all sides.

Arrange the wings in an even layer in the two pans. Top each with heavy-duty aluminum foil, and crimp to seal.

3. place the wings in the cooker, stacking the pans on top of each other, if needed to fit, and rotating them from top to bottom halfway through the cooking. Cook for 45 minutes.

4. Meanwhile, during the last 20 minutes of cooking, if you have not been using a charcoal or gas grill or a ceramic cooker up to this point, preheat your direct cooker to medium-low, adding hardwood (pref-erably hickory, oak, or pecan) to smoke, if desired.

Pour the hot sauce into a medium saucepan and bring to a simmer over medium heat. Add the butter and swirl the pan until the butter is completely incor-porated. Add the scallions and chives.

Remove from the direct heat, but keep in a warm spot.

Transfer the chicken wings to a sheet pan or work surface and lightly pat dry with paper towels.

Reserve 1 cup of the cooking liquid and combine with the garlic and grated jala-peno.

Using your hands or a brush, evenly, but lightly, coat the wings with canola oil.

6. Place the wings on the grates and cook until well marked and lightly charred on the first side, about 10 minutes. Flip all of the wings, brushing with the garlic and jalapeño cooking juices using the herb bundle. Cook until the second side is well marked and lightly charred, 5 to 10 min-utes. (The reason for the 5 minute variance of time is based on just how long it will take you to flip over all of the wings.) Remove the wings from the cooker and immediately toss in a large bowl with the hot sauce. Season with salt and pepper.