These incredibly flavorful smoked chicken wings are all about letting the natural fresh, savory notes of Bearded Butcher Blend Ranch Seasoning shine. This recipe is a breeze, perfect for beginners or when you want to focus on the perfect smoking technique.

Ingredients:

• 2 lbs whole chicken wings, patted dry
• Extra virgin olive oil (optional)
• Generous amount of Bearded Butcher Blend Ranch Seasoning

Equipment:

• Smoker grill (charcoal, electric, or gas) with wood chips of your choice (hickory, applewood, or a blend)
• Aluminum foil pan (optional)
• Spray bottle filled with water (optional)

Instructions:

1. Prep the Smoker: Preheat your smoker to 225°F (107°C). If using a charcoal smoker, add your chosen wood chips for smoke flavor according to your smoker's instructions.
2. Season the Wings: Arrange the wings in a single layer on the smoker grate, leaving space between them for good air circulation. If using a smoker with a drip pan, place an aluminum foil pan underneath to catch any drippings.
3. Smoke the Wings: Arrange the wings in a single layer on the smoker grate, leaving space between them for good air circulation. If using a smoker with a drip pan, place an aluminum foil pan underneath to catch any drippings.
4. Smoke and Spritz (Optional): For extra crispy skin, crank up the heat to 300°F (149°C) for the last 15-20 minutes of smoking. Keep a close eye on the wings to prevent burning.
5. Rest and Serve: Once the wings are cooked through and crispy (if desired), transfer them to a plate and let them rest for 10 minutes before serving. This allows the juices to redistribute for a more flavorful bite.

Tips:

• Wood Chip Choice: Hickory adds a strong, smoky flavor that pairs well with the ranch seasoning. Applewood provides a milder smoke with a hint of sweetness, which can also be delicious. Experiment to find your favorite!
• Internal Temperature: It's crucial to cook the wings to a safe internal temperature of 165°F (74°C) to avoid foodborne illness. Use a reliable meat thermometer to check the temperature at the thickest part of the wing.

This recipe is a fantastic showcase for the bold and creamy flavors of Bearded Butcher Blend Ranch Seasoning. The simplicity allows the natural smokiness to complement the ranch perfectly, creating a finger-licking good appetizer or main course!

Enjoy your smoky ranch chicken wings with this creamy hot ranch dipping sauce recipe using both Bearded Butcher Hot Seasoning and Bearded Butcher Ranch Seasoning.

Creamy Hot Ranch Dipping Sauce Recipe:

Ingredients:

• 1 cup sour cream (full-fat for best creaminess)
• 1/2 cup mayonnaise
• 2 tablespoons buttermilk (or milk with a splash of vinegar)
• 1 tablespoon Bearded Butcher Ranch Seasoning
• 1/2 teaspoon - 1 teaspoon Bearded Butcher Hot Seasoning (depending on desired heat level)
• 1 clove garlic, minced (optional)
• Fresh chives, for garnish (optional)

Instructions:

1. In a medium bowl, whisk together the sour cream, mayonnaise, and buttermilk until smooth.
2. Add the Bearded Butcher Ranch Seasoning and start with 1/2 teaspoon of the Bearded Butcher Hot Seasoning. Taste and adjust the heat level as desired. You can always add more, but you can't take it away!
3. If you like a garlicky kick, mince a clove of garlic and add it to the mixture.
4. Stir everything together until well combined. 
5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This will also help the sauce thicken up a bit.
6. When ready to serve, garnish with fresh chives (optional).

Give these smoky ranch chicken wings a try and let us know how you like them by snapping a picture and tagging us on Instagram and Facebook!