Jessica Perrozzi
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Ranch Smoked Chicken Wings

with Spicy Ranch Dipping Sauce

<h4-tag>Wings</h4-tag><span-key>2 lb</span-key><span-value> fresh or frozen split chicken wing pieces</span-value><span-key>1 tbsp</span-key><span-value> olive oil</span-value><span-key>1 tsp</span-key><span-value>salt</span-value><span-key>2 tbsp</span-key><span-value>baking powder</span-value><h4-tag>Wing seasoning</h4-tag><span-key>4 tbsp</span-key><span-value>dried parsley</span-value><span-key>3 tbsp</span-key><span-value>dried chives</span-value><span-key>2 tbsp</span-key><span-value>dried dill</span-value><span-key>3 tsp</span-key><span-value>red pepper flakes</span-value><span-key>2 tsp</span-key><span-value>onion powder</span-value>
<span-key>2 tsp</span-key><span-value>garlic powder</span-value><span-key>2 tsp</span-key><span-value>pepper</span-value><span-key>2 tsp</span-key><span-value>salt</span-value><span-key>1 tsp</span-key><span-value>cayenne pepper</span-value><h4-tag>Dipping sauce</h4-tag><span-key>¾ cup</span-key><span-value>mayonnaise</span-value><span-key>½ cup</span-key><span-value>sour cream</span-value><span-key>⅓ cup</span-key><span-value>buttermilk</span-value><span-key>¼ cup</span-key><span-value>parsley, minced</span-value><span-key>2 tbsp</span-key><span-value>fresh chives, minced</span-value><span-key>2 tbsp</span-key><span-value>fresh dill, minced</span-value><span-key>1 tbsp</span-key><span-value>hot sauce (I prefer sriracha or Frank’s RedHot)</span-value><span-key>1 </span-key><span-value>clove garlic, minced</span-value>
<span-key>1 tsp</span-key><span-value>Worcestershire sauce</span-value><span-key>1 tsp</span-key><span-value>cayenne pepper</span-value><span-key>¼ tsp</span-key><span-value>paprika</span-value>




Several hours ahead of cook time, lay the wings out on a few layers of paper towels (you want all of the liquid to drain off). Periodically press dry paper towels into the wings, blotting any liquid away. If the paper towels beneath the wings become very wet, replace with dry paper towels.
Meanwhile, make the dipping sauce. In a bowl, combine all ingredients and chill for 2-plus hours to allow the flavors to meld.
Once the wings are nearly room temperature and almost completely dry, place them into a large bowl.
Add 2.5-3 tbsp of the wing seasoning, 1 tbsp of olive oil, and 1 tsp of salt, and massage until the wings are evenly covered. Allow to sit in the fridge uncovered for 30 minutes.
Meanwhile, heat your smoker to 250ᵒF/120ᵒC.
Remove wings from the fridge. Sprinkle with 2 tbsp of baking powder and mix until all wings are covered in a light layer.
Place onto the grill and close the lid. Allow to smoke for about 30 minutes, opening the lid only to flip the wings halfway through. If you know areas of your grill cause uneven cooking, plan to move the wings around during one of the flips.
After 25 minutes, turn up the heat to 425ᵒF/220ᵒC
Once the grill is at the right temperature, start your timer for 15 minutes. Open the lid to flip halfway through.
Remove from the grill once wings have a crispy golden brown exterior (some may be charred in a few places, which is great!).
Serve with a small bowl of dipping sauce alongside strips of carrots or celery, if desired.</span-p>

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