Hill country smoked chicken wings with texas ranch dressing recipe

Ingredients

• ¼ cup unrefined cane sugar, such as turbinado
• ¼ cup packed dark brown sugar
• 2 Tbsp kosher salt
• 1½ Tbsp chili powder
• 1½ tsp chipotle chile powder
• 1 tsp. ground cumin
• 1 tsp cayenne
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp mustard powder
• 18 whole chicken wings
• 2 cups hardwood chips, such as hickory or applewood, soaked in water for 1 hour and drained

• ⅔ cup mayonnaise
• ⅓ cup buttermilk
• 1 Tbsp packed torn basil leaves
• 1 Tbsp packed parsley leaves
• 1 tsp finely chopped thyme
• 1 tsp sugar
• ¼ tsp apple cider vinegar
• 1 pickled jalapeño with seeds, minced
• 2 small garlic cloves, minced
• 2 tsp minced onion
• Kosher salt
• Freshly ground pepper

Smoke the Wings
1. In a food processor, combine sugars, salt, chili powder, chipotle chile powder, cumin, cayenne, paprika, onion powder, garlic powder, and mustard powder and pulse until well blended. In a large bowl, toss the wings with the spice rub until well coated. Refrigerate for 2 hours or overnight.
2. Set up a grill for indirect cooking, then heat to 425° and oil the grate. Wrap the wood chips in a double layer of heavy-duty foil and poke holes in the top. Place the packet directly on the flames of the grill. When the chips are smoking, add chicken wings to the grill, cover and smoke the wings, turning occasionally, until an instant-read thermometer inserted in the thickest part of a wing registers 165°, about 40 minutes.
Meanwhile, make the dressing
3. In a food processor, combine mayonnaise, buttermilk, basil, parsley, thyme, sugar and vinegar and puree until nearly smooth. Add the jalapeño, garlic and onion and pulse to mix; it will still be slightly chunky. Scrape into a bowl and season the dressing with salt and pepper.
4. Transfer the smoked chicken wings to a serving platter and serve the wings with the ranch dressing.