Napkins, Please

Pit-Smoked Chicken Wings with Bleu Cheese Dip from Jackson Rust at Mojo BBQ



10 lbs. jumbo chicken wings

Dry Rub:

1 cup Kosher salt

2 cups paprika

½ cup granulated garlic

½ cup granulated onion

1 cup light brown sugar

½ cup coarse ground black pepper

1 ¼ T. Coleman's dry mustard

2 ½ T. chili powder

1 ¼ T. cayenne pepper

1 ¼ T. white pepper

1 ¼ T. cumin

Bleu Cheese Dip:

½ quart buttermilk

1 quart mayonnaise

10 oz. bleu cheese crumbles

½ T. iodized salt

1 T. coarse black pepper


1. Combine dry rub ingredients in a bowl. Apply rub liberally to wings and refrigerate overnight.

2. Build a fire in a smoker and let the temperature come to 225°.

3. Load wings onto the smoker and let smoke for three to six hours, or until done (cook time varies). Flip wings once during the cooking process.

4. Combine bleu cheese ingredients in a bowl and serve with wings.

Yields 10 servings