Maytag Bleu Cheese Sauce

4 ounces Maytag Bleu Cheese
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon distilled white vinegar
1/4 cup minced onion
1/2 teaspoon freshly ground black pepper
Coarse salt

Press the bleu cheese through a sieve into a nonreactive mixing bowl. Whisk in the mayonnaise, sour cream, vinegar, onion and pepper. It's unlikely you'll need salt (the cheese is quite salty already) but taste for seasoning and add a little if necessary. The bleu cheese sauce will keep in the refrigerator, covered, for several days.

Advance Preparation

4 to 12 hours for curing and marinating the wings

ForThe Wings And Marinade:

16 whole chicken wings (About 3 1/2 pounds)
1/2 cup hot sauce (I prefer RedHot for wings ... trust me!)
1/2 cup fresh lemon juice
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
2 teaspoons coarse salt(kosher or sea)
1 teaspoon freshly ground pepper

For Mop Sauce:

8 tablespoons (1 stick) salted butter
1/2 cup hot sauce

You'll Also Need

1 1/2 cups wood chips or chunks (preferably hickory or oak) soaked for 1 hour in water to cover, then drained

Step 1

Rinse the chicken wings under cold running water and blot them dry with paper towels.

Step 2

Make the marinade: Whisk together the hot sauce, lemon juice, oil, Worcestershire sauce, garlic, salt, and pepper in a large nonreactive mixing bowl.  Stir in the wing pieces and let marinate in the refrigerator, covered for 4 to 6  hours or as long as overnight, turning the wings several times so they marinate evenly.

Step 3

Make the mop sauce: Just before setting up the grill, melt the butter in a small saucepan over medium heat and stir in mop sauce.

Step 4

Set up the grill for indirect grilling and preheat to medium.  If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high heat until you see smoke, then reduce the heat to medium.  If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood whips or chunks on the coals.

Step 5

When ready to cook, drain the marinade from the wings and discard the marinade. Brush and oil the grill grate.  Place the wings in the center of the hot grate, over the drip pan and away from the heat, and cover the grill.  Cook the wings until golden brown and cooked through, 30 to 40 minutes.  During the last 10 minutes, start basting the wings with some of the mop sauce.

Step 6

Transfer the grilled wings to a shallow bowl or platter and pour the remaining mop sauce over them.  Serve with the bleu cheese sauce and celery for dipping and of course plenty of paper napkins and cold beer.