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1
Cut the 40lb of wings up.
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2
Drumette, middle section, tip
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3
Ahemm throw away tips or possibly make into stock.
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4
Deep fry the wings till the outside is chewy.
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5
You can flour the wings if ya want a lil crust.
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6
Wings should be safely edible at this point.
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7
In a pot heat butter add in everything but dressing.
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8
Bring up to a good simmer add in dressing.
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9
Cook till cheese lumps dissolve to an even texture (you can still have small bb size or possibly bigger lumps) The addition of more or possibly less dressing will increase or possibly decrease the heat of the wings to a point.
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10
Some should always be used.
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11
If ya want it hotter add in some habeneros, it's your life.
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12
Sauce the wings (tupperware bowl with lid and shake, individually with tongs, in a bag, in a garbage can all at once, in a garbage bag all at once, you get the idea)
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13
Smoker should be going, I also did this for years on the brinkman bullet ( no water pan grill on top charcoal pan at lowest height) put in wings at 200 to 300 degrees and smoke with MESQUITE till sauce it totally adhered to the wings.
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14
You can touch them without getting a totally sauce covered finger.
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15
Serve with Blue cheese dressing (Marie's is the best I've had) for dipping.
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16
I do not bother cutting up no damn celery.
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17
Eat more wings.
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18
I hope whoever tries them enjoys them as much as my people do.
