Smoked Chicken Wing Platter Recipe

Prepare and brine-ish rub

Pat the wings dry with paper towel. In a large bowl combine kosher salt, granulated sugar, black pepper, smoked paprika, and garlic powder. Toss the wings with olive oil, then evenly coat with the dry seasoning mix. Cover and refrigerate for at least 1 hour or up to 6 hours to let seasoning penetrate.

Prepare smoker

If using a charcoal or pellet smoker, preheat to a steady 225°F (107°C). If using a gas grill for indirect smoking, set one side to medium-low and target 225°F. Drain soaked hickory chips and add to smoker box or directly to coals per manufacturer's instructions.

Smoke the wings

Arrange wings in a single layer on the smoker grate with space between pieces for smoke circulation. Smoke at 225°F for 45–60 minutes until the internal temperature reaches 160°F (71°C) and skin is set and slightly firm. Maintain steady smoke and temperature; add more wood chips as needed.

Crisp the skin (optional but recommended)

Increase smoker or grill temperature to 375–400°F (190–204°C) or transfer wings to a preheated 400°F oven or a hot grill over direct heat. Cook 8–12 minutes, turning once, until skin is crisp and internal temperature reads 175–180°F (79–82°C). Watch carefully to avoid flare-ups.

Rest

Remove wings and rest 5 minutes on a wire rack so juices redistribute before tossing in sauce or serving dry.

While wings are smoking, make the sauce. In a small saucepan over low heat, melt the unsalted butter gently. Stir in hot sauce, white vinegar, Worcestershire sauce, and honey. Whisk constantly until fully combined and warmed through (do not boil). Taste and adjust salt. Keep warm until ready to toss wings.

To coat: place hot rested wings in a large bowl, pour the warm Post Ranch sauce over them, and toss gently until evenly coated. Serve immediately so sauce stays glossy on the wings.

In a medium bowl combine mayonnaise, sour cream, minced garlic, lemon juice, salt, and pepper. Fold in crumbled blue cheese. Add milk 1 tablespoon at a time until desired pourable consistency is reached. Chill at least 30 minutes to let flavors meld. Stir before serving.

Trim and cut carrots and celery into sticks. Arrange them on the platter around the smoked wings.

Place the blue cheese dressing in a small bowl on the platter and a second small bowl with extra Post Ranch sauce for dipping. Arrange smoked wings in the center, garnish with chopped parsley and lemon wedges if using.

Serve immediately while wings are hot with carrots, celery, Post Ranch sauce, and blue cheese dressing on the side.