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1
Mix the sugar and salt with 8 cups (2 quarts) water in a large container until dissolved.
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2
Add the chicken wings and brine for 1 hour at room temperature or refrigerated.
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3
Place the wood chips in a smoker box and place the smoker box directly on a burner on the grill, under the grate.
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4
Cover, turn the burner under the smoker box to high and heat until the chips start to smoke, 5 to 10 minutes.
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5
Once smoking, turn off that burner, turn the other burners to low and heat until the thermometer registers 275 degrees F.
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6
Dry the chicken pieces with a paper towel and season with cracked black pepper.
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7
Add the chicken to the grill over the set burners, close the lid and smoke the wings, maintaining a grill temperature of 250 to 275 degrees F and turning the wings once, until the meat registers 165 to 170 degrees F, about 1 hour.
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8
Raise the set burners to medium high and sear both sides of the wings until golden and crispy, 2 to 3 minutes per side.
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9
Immediately toss the wings with some of the Tangy Honey Mustard BBQ Sauce, then sprinkle with the crushed pretzels to add some crunch and serve!
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10
Mix together the yellow and stone-ground mustard, vinegar, honey, brown sugar, Worcestershire and granulated garlic.
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11
Season with plenty of freshly cracked pepper.
