Smoking Temperature: 220°F

Open a can or bottle of your favourite beer and pour it into a large glass. With a spoon, give it a stir to remove some of the bubbles. Tip: The less carbonation the easier it is to inject beer into meats.

Pour in ½ cup of chipotle chilli hot sauce; I like the Tabasco brand best. Stir and set aside.

Place the chicken wings into a large bowl. Season with Bone Dust™ BBQ Seasoning, toss to evenly coat.

Take the injection syringe and suck up enough of the beer/chipotle hot sauce mixture to fill the syringe. Inject a little squirt into each chicken wing, filling the syringe as needed, until all of the wings have been injected. Place in an even layer on 2 smoker racks.

Preheat the smoker according to the manufacturer’s instructions, setting the temperature for smoking at 220°F, using hickory bisquettes to create the smoke flavour.

Place in the smoker. Insert the thermometer probe into the center of one big wing. Close the door and set the internal temperature to 160-170°F, fully cooked. This should take about 1½ – 2 hours, longer if you want them to be crispier.

While the wings are smoking, wash and dry that big bowl. Set aside.

When the wings are fully cooked, moist, juicy and tender, place them in the large cleaned bowl. Drizzle wings with chipotle chilli hot sauce, BBQ sauce, butter, blue cheese, celery and green onions. Toss well to mix it all up and the butter melts and the blue cheese melts.

Serve immediately.

Recipe by Chef Ted Reader