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1
For the wings:
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2
Preheat an indirect barbecue with a drip pan and fruitwood (preferably apple), a ceramic cooker with a deflector plate and fruitwood (preferably apple), or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 350F.
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3
Combine all the ingredients for the seasoning blend.
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4
Using the poultry shears or a chefs knife, cut the tip off the end of each of the wings and discard.
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5
Separate the drumette from the wingette by cutting through the joint.
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6
In two disposable aluminum pans, preferably 13 1/2 x 9 5/8 x 2 3/4 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.
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7
Place the wings in a large bowl and toss with the seasoning blend to coat evenly on all sides.
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8
Arrange the wings in an even layer in the two pans.
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9
Top each with heavy-duty aluminum foil, and crimp to seal.
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10
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.
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11
Cook for 45 minutes.
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12
Meanwhile, during the last 20 minutes of cooking, if you have not been using a charcoal or gas grill or ceramic cooker up to this point, preheat your direct cooker to medium-low, adding hardwood (preferably hickory, oak, or pecan) to smoke, if desired.
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13
Pour the hot sauce onto a medium saucepan and bring to a simmer over medium heat.
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14
Add the butter and swirl the pan until the butter is completely incorporated.
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15
Add the scallions and the chives.
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16
Remove from direct heat, but keep in a warm spot.
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17
Transfer the chicken wings to a sheet pan or work surface and lightly pat dry with paper towels.
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18
Reserve 1 cup of the cooking liquid and combine with the garlic and grated jalapeno.
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19
Using your hands or a brush, evenly, but lightly, coat the wings with canola oil.
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20
Place the wings on the grates and cook until well marked and lightly charred on the first side, about 10 minutes.
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21
Flip all of the wings.
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22
Remove the wings from the cooker and immediately toss in a large bowl with the hot sauce.
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23
Season with salt and pepper.
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24
Transfer to a clean bowl, if desired, and serve with blue cheese dressing in the side.
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25
For the dressing:
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26
Combine the cheese, mayonnaise, vinegar, 1 1/2 tablespoons of the sugar, and the cream.
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27
Add additional sugar to taste.
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28
Stir in the chives.
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29
Refrigerate for at least 2 hours, but preferably overnight for the flavors to develop.
