Rinse the chicken wings under cold running water and blot them dry with paper towels. Cut the tips off the wings and discard them (or leave the tips on if you don’t mind munching a morsel that’s mostly skin and bones.) Cut each wing into 2 pieces through the joint.
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 along as overnight, turning the wings several times so that they marinade evenly.
Mop Sauce Instructions
Make the mop sauce: Just before setting up the grill, melt the butter in a small saucepan over medium heat and stir in the hot sauce.
Toss wood chips or chunks in the EGG. Set the EGG for indirect cooking (with convEGGtor) at 350°F/177°C.
When ready to cook, drain the marinade off the wings and discard the marinade. Brush and oil the grid. 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 the skin is crisp and golden brown and the meat is cooked through, 30 to 40 minutes. During the last 10 minutes, start blasting the wings with some of the mop sauce.
Transfer the grilled wings to a shallow bowl or platter and pour the remaining mop sauce over them. Serve with Maytag Blue Cheese Sauce (recipe below) and celery for dipping and of course plenty of paper napkins and cold beer.
Maytag Blue Cheese Sauce Instructions
Press the blue 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 blue cheese sauce will keep in the refrigerator, covered, for several days.