Start off by making the blue cheese dipping sauce. Add all of the ingredients into a small mixing bowl and whisk together. Place in the fridge and allow the flavors to come together.
Pat the chicken wings dry and place them in a mixing bowl. Add avocado oil as a binder and hand mix. Now season with the dry rub and hand toss until they are seasoned generously. At the end add two teaspoons of cornstarch and toss for a few minutes. Place them to the side.
Fire the smoker up to 250 degrees F. Once the smoker reaches this temperature, add hickory or apple wood chunks and place the chicken wings on the smoker. Smoker for about an hour, or whenever the chicken wings reach an internal temperature of 135 degrees F. Remove and wrap in foil to keep them warm.
At this point heat up some cooking oil (I used lard) to 375 degrees F.
While the lard is heating up for frying make the buffalo wing sauce. In a saucepan, place it over medium heat and add the buffalo sauce and butter, whisk and then add the other ingredients. Whisk and let simmer for 6-8 minutes. Cool for 10 minutes.
The oil should be at 375 degrees at this time. Fry the chicken wings in batches of 6-8. Let them fry for 4 minutes and then remove. You want your chicken wings to be an internal temperature of no less than 170 degrees.
Add the wings in a sauce bowl and sauce them with the buffalo sauce.
Serve with the Blue Cheese dipping sauce and enjoy!
