-
1
In a large stainless steel bowl, combine the chicken sauce, hot sauce, and melted butter.
-
2
Set aside.
-
3
Using a very sharp knife, cut each wing in half to separate the flat from the drumette.
-
4
Wash the pieces well and pat them dry.
-
5
Heat a heavy, deep skillet, preferably cast-iron, over high heat.
-
6
Pour enough oil into the hot skillet to come halfway up the sides.
-
7
Heat the oil until it is hot and shimmering but not smoking (if using an electric skillet, heat it to 350 F).
-
8
Using tongs, carefully place the chicken wings in the hot oil.
-
9
Fry the wings, turning them over halfway through, until golden brown, about 10 minutes.
-
10
Transfer the wings to paper towels to drain.
-
11
Then quickly place them in the bowl of sauce and toss until they are coated evenly.
-
12
Get your favorite condiment (mine is ranch dressing) and a good cold beer (mine is Stella), and enjoy immediately.
-
13
Heat a smoker to 250 F.
-
14
Using a very sharp knife, cut each wing in half to separate the flat from the drumette.
-
15
Wash the pieces well and pat them dry.
-
16
Apply the rub liberally to each piece.
-
17
Place the chicken pieces in an aluminum baking pan and place the pan in the smoker.
-
18
Cook, uncovered, for 2 hours.
-
19
Remove the pan from the smoker, brush the chicken sauce over the wings, and return the pan to the smoker.
-
20
Cook for 15 minutes.
-
21
Remove.
-
22
Eat the hell out of em.
