Ingredients:

8 large chicken drumsticks
3 tbsp hot pepper sauce
1 tbsp olive oil
2 cloves garlic, minced
¼ mayonnaise
3 tbsp sour cream
1 ½ tbsp white wine vinegar
¼ tsp sugar
1/3 cup crumbled blue cheese
2 cups hickory chips
celery sticks

Directions:

Place chicken in large resealable plastic food storage bag. Combine pepper sauce, oil, and garlic in small bowl; pour over chicken. Seal bag tightly; turn to coat. Marinate in refrigerator at least 1 hour or, if you want it really hot, up to 24 hours, turning occasionally.

For blue cheese dressing, combine mayonnaise, sour cream, vinegar, and sugar in another small bowl. Stir in cheese; cover and refrigerate until serving.

Prepare grill. Meanwhile, cover hickory chips with cold water; soak 20 minutes. Drain chicken, discarding marinade. Drain hickory chips; sprinkle over coals. Place chicken on grid. Grill, on covered grill, over medium-hot grills 25 to 30 minutes or until chicken is tender when pierced with fork and no longer pink near bone, turning  3 to 4 times. Serve wih blue cheese dressing and celery sticks.