10 whole chicken wings, separated into drumettes and flats (20 pieces)
Salad oil, as needed
Favorite BBQ sauce, for drizzling
2 cups shredded Cheddar
1/2 cup diced cooked bacon
1 medium tomato, diced
3 stalks green onion, sliced
Ranch dressing, for drizzling
1/2 cup sour cream
Steps:
For the dry rub: Stir together the paprika, salt, granulated garlic, sugar, black pepper, chile powder, dry mustard, onion powder, thyme and white pepper in a bowl.
For the wings: Preheat a smoker or grill for cooking at indirect heat at 275 degrees F.
Coat chicken wings with salad oil and place in smoker or grill until internal temperature of chicken wings registers 165 degrees F, about 45 minutes.
Preheat salad oil in a deep-fryer to 350 degrees F and fry chicken wings until the skin is crispy, 1 minute. Remove and place in a bowl. Season with dry rub until all sides are lightly coated. Add BBQ sauce to coat evenly.
Preheat oven to 350 degrees F.
Place chicken wings in a 12-inch round pie dish in a single layer. Top with cheese and bacon and melt cheese in oven, about 2 minutes. Top with diced tomato, green onions, a drizzle of ranch dressing and a scoop of sour cream.
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