Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      pounds        chicken wings -- sectioned
                        SAUCE:
   1      stick         butter
   1      cup           minced onion
   2      tablespoons   minced garlic, sautéed then added
   1      cup           canola oil
   6      teaspoons     chili powder
   2      cups          tomato juice
   1      28 oz. bot.   ketchup
     1/4  cup           brown sugar
   1      bottle 8 oz.  Sunny Delight OJ
   2      teaspoons     Liquid Smoke
   4      cubes         chicken bouillon
     1/2  cup           dark molasses
   1      teaspoon      sage
   2      teaspoons     paprika
   4      tablespoons   Belligerent Blaze pepper sauce
   2      tablespoons   Craig's "Hot" pepper sauce
   4      tablespoons   Worcestershire sauce
   1      teaspoon      MSG
   2      teaspoons     black pepper
   3      teaspoons     balsamic vinegar
   1      cup           bleu cheese, crumbled
   1      cup           bleu cheese dressing

Preparation:

To make brine: Dissolve the sugar and salt in the cold water. Add spices to the vinegar, bring to a boil and let cool. Add the Liquid Smoke to the brine. For chicken wings: Cut up chicken wings and discard tips or use for stock. Rinse pieces in cold water. Brine wing pieces for 4 hours in above brine solution. Remove wing pieces from brine and rinse in cold water. Pat dry on paper towels. Make up sauce and add dressing and bleu cheese. Let sauce cool and pour over wing pieces. Mix well and allow wing pieces to marinate in a covered glass dish for 5-6 hours in refrigerator. Heat marinade to simmering and hold for 30 minutes. Prepare smoker and put on wing pieces when grill rack is at 230F. Smoke for about 2 hours, basing with sauce every 30-45 minutes. Serve with bleu cheese dressing. Editor-- Don's brine recipe can also be used for brining breasts, quarters or whole chickens or turkeys