12 chicken drumettes or wings

For the wing sauce:

¹⁄₂ cup cayenne pepper sauce (such as Frank’s RedHot)

¹⁄₈ cup Sriracha sauce

2 chipotle peppers in adobo sauce, finely chopped

1 tsp adobo sauce

1 tbsp minced garlic

¹⁄₂ tsp sea salt

¹⁄₂ tsp freshly ground black pepper

For the blue cheese dip:

12oz (340g) plain low-fat Greek yogurt

4oz (110g) crumbled high-quality blue cheese or Gorgonzola

2 tbsp minced garlic

1 tbsp ground mustard

1 tsp sea salt

1 tsp freshly ground black pepper

¹⁄₂ tsp olive oil

1. To make the wing sauce, in a shallow bowl or baking dish, combine all ingredients. Add the chicken wings and thoroughly coat them with the sauce. Marinate in the refrigerator for 15 minutes.

2. Set the smoker to 250°F (120°C) and place the wings on the grates. Smoke until they reach an internal temperature of 170°F (77°C), about 1 hour. For crispy skin, remove at an internal temperature of 165°F (74°C); then finish on an oiled grill preheated to 400°F (204°C), or under a broiler, just until the skin is browned.

3. While the wings are smoking, make the blue cheese dip. In a small bowl combine all ingredients. Refrigerate until ready to use. Serve wings immediately with blue cheese dip.