Special equipment: a smoker; hickory wood chips or logs
Rinse the chicken wings in cold water, then drain and set aside. In a large, lidded storage container whisk together 2 cups hot tap water, the salt and sugar. Add the beer, Worcestershire, peppercorns and 2 cups cold tap water. Whisk the brine briefly to mix the flavorings together. Add the wings to the brine, adding more cold water if needed to cover. Put the lid on and store them in the refrigerator for at least 8 hours and up to 24 hours.
Rinse the wings thoroughly in cold water to remove any clinging peppercorns. Lay the rinsed wings on a rack to be placed in a smoker.
If using hickory chips, soak in water for 30 minutes prior to use. If using logs, use dry logs. Preheat the smoker to 225 degrees F.
Hot smoke the wings for 1 hour 30 minutes. After smoking you can throw them immediately into frying oil or store for later use.
Pour the oil in a large heavy-bottomed saucepan. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Place 6 to 8 smoked wings in at a time and cook for about 4 minutes (if you want a crispier skin, fry longer). Be careful when removing the wings, as they are extremely hot. Place the hot wings in a heat resistant bowl and toss with some Jerk Seasoning. Place the jerked wings on a plate with four celery sticks and a couple ounces of the Blue Cheese Dressing to serve. Repeat for the remaining wings.
In a bowl combine the garlic powder, cayenne, black pepper, salt, brown sugar, granulated sugar, thyme, allspice, chili powder, cinnamon and cloves. Mix thoroughly and store in a shaker for easy use. If not using immediately, store in an airtight container at room temperature.
Combine the mayonnaise, sour cream, buttermilk, onions, beer, vinegar, pepper, salt, blue cheese and garlic in a food processor. Pulse until mixed, about six 2-second pulses.
If you prep the celery more than 2 hours in advance, keep them hydrated and crisp by storing them in cold water in the refrigerator.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Northbound Smokehouse and Brewpub