Marinate 6 lbs of chicken wings in salt, pepper, garlic powder, chili powder, and 1 cup of apple cider vinegar for 2-24 hours. Place wings over heat on the grill to crisp them. Then move away from heat and smoke for 45 minutes or until meat starts falling off bone.
In a food processor blend one cup of mayonnaise with 3 fresh garlic cloves, fresh cracked pepper, a teaspoon of salt, and 3/4 of a half ounce blue cheese container. Slowly pour in buttermilk until desired thickness. Top with fresh cracked pepper and the rest of the blue cheese.