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Smoked Chicken Wings
16 chicken wings, tips discarded
1/4 cup olive oil
1/4 cup dry rub for chicken (such as McCormick® Grill Mates®)
1 pound mesquite wood chips, soaked in water
1 (8 ounce) bottle blue cheese salad dressing
Place chicken wings in a large bowl. Pour in olive oil; toss with hands until coated. Coat wings evenly with dry rub.
Light charcoal and heat smoker to 170 to 200 degrees F (77 to 93 degrees C) according to manufacturer's instructions.
Drain wood chips and place half of them directly on the charcoal. Spread wings evenly on the cooking grate skin-side down.
Smoke wings until fragrant, about 1 hour.
Flip wings. Add remaining wood chips to the charcoal. Continue smoking until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 1 hour more.
Serve chicken wings with blue cheese dressing.
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