Ingredients
- Whole chicken wings
- Dill pickle juice
- Fresh garlic, chopped
- Your favorite BBQ seasoning (such as 2 Gringos Chupacabra Wing Rub)
- Bacon fat for basting (optional)
Instructions
- Marinate Wings:
- Marinate the whole chicken wings in dill pickle juice and chopped garlic for 1-2 hours.
- Season Wings:
- Remove wings from marinade and pat dry.
- Season generously with your chosen BBQ seasoning.
- Smoke Wings:
- Preheat your smoker to 200°F (93°C).
- Place the wings in the smoker and smoke for 2-3 hours, or until the internal temperature reaches 165°F (74°C).
- Optionally, baste with bacon fat occasionally for added flavor.
- Crisp Wings (Option 1 – Frying):
- Heat oil in a fryer or large pot to 400°F (204°C).
- Fry the wings until crispy.
Or (Option 2 – Grilling):
- Toss the smoked wings in buffalo sauce.
- Grill on high heat, allowing the sauce to caramelize and the skin to crisp up.
- Final Touch:
- Toss the crispy wings in the buffalo sauce again if desired.
- Serve with homemade ranch dip on the side.
- Crisp Wings (Option 1 – Frying):
Notes
