Up to 2 days before grilling, double-bag wings in 2 resealable plastic bags. Add bourbon, Worcestershire, hot sauce, vinegar, garlic and about 1 tablespoon each salt and pepper. Press out air from the inner bag, seal, then give it a good massage to work the marinade into the chicken. Once evenly coated, press out excess air from the 2nd bag then chill in the lowest part of your refrigerator for 12 to 48 hours.

Prepare a smoker or charcoal grill for 325˚F to 350˚F with indirect heat. If using, scatter a handful of wood chips over coals for flavor. 

Drain wings and put on a plastic cutting board lined with a paper towel. Roll wings off paper towel directly onto cutting board, discarding paper towel, and pat dry with more paper towels. 

Arrange wings on oiled grate and grill, covered, for 60 to 75 minutes, until skins are tight and crispy. 

Chill celery, carrots and green onions in icy water in a baking dish. 

For the sauce, in a small pot over medium heat, melt butter, add garlic, 1 tablespoon black pepper, and 3 shots bourbon. Cook off a bit to cook off the alcohol and let flavors concentrate a bit. 

Once sauce is reduced by half, add hot sauce, Worcestershire, soy sauce, and chicken stock or bone broth. Let it bubble to reduce and thicken up, 15 to 20 minutes. 

Remove cooked wings to mixing bowl, pour over sauce, and toss to coat. Serve on a platter with chilled fresh veggies and sprinkled with blue cheese. 

ncG1vNJzZmivp6x7s63CoZiepKKWxrS0zrBlnKedZL%2Bmr8ipnKxnp522tLfEsmSwoZ6cwG6%2BxJygqZ0%3D