Mix the hot sauce and salad dressing in a non-reactive bowl. Adjust the hot sauce to your particular taste.

Make sure wings are completely thawed, and pat dry with paper towels. Place wings in plastic bag(s), and pour in enough marinade to coat all wings evenly.

Important: just add enough marinade to coat the wings, do not ‘drown’ the wings in the marinade. Add marinade in small amounts, and shake bag until all wings are lightly coated. Place in refrigerator and marinate for 1 to 2 hours.

Remove wings from the refrigerator, and place them on racks that have been oiled. Allow to sit at room temperature for one hour. In the mean time, preheat your Bradley to 220°F. Load the wings when your Bradley has reached the proper temperature.

Smoke wings, applying smoke for the first one hour and 40 minutes to 2 hours, using your favorite bisquettes. When the wings are fully smoked (takes about 2½ hours – juices will run clear when pierced), transfer them to a hot grill, and grill for an additional 4-6 minutes, turning once. This makes them crispy and the grill marks always look appetizing.

While the wings are smoking, mix the hot sauce and your favorite BBQ sauce in a non-reactive bowl. Adjust the hot sauce to your particular taste. After grilling wings, place them in a large nonreactive bowl. Add as much or as little sauce as you like, and stir wings until all are evenly coated.

For the Blue Cheese dipping sauce: mix the ranch style dressing with the crumbled blue cheese. Adjust the amount of blue cheese to your particular taste.

Eat – Repeat every weekend