Instructions

• Begin by adding your pickle brine and white sugar to a bowl.
• Stir until the sugar has completely dissolved, then add your chicken wings to the bowl.
• Cover and place in the fridge for at least 4 hours but ideally overnight.
• Next, discard the excess brine and pat your chicken wings dry.
• Season generously with ¾ cup of my Nashville Hot Chicken Seasoning from Spiceology.
• Set chicken aside until ready to use.
• Add all the ingredients for the Alabama White Sauce to a bowl and mix together.
• Set in the fridge until ready to use.
• Preheat your smoker to 250F for indirect cooking.
• Add some hickory wood chunks for added smoke flavor if desired.
• Add your chicken wings to the smoker and cook for about 1.5-2 hours or until 165F internal.
• As the wings are close to done, preheat a grill, fire pit or stovetop for direct cooking.
• Add a dutch oven to it and *carefully* add your frying oil (leaving at least 2-3” of space from the oil and the top of the skillet).
• Heat up the frying oil for 325-350F.
• Once the wings are done in the smoker, pull them off and let them rest for 2-3 minutes.
• Carefully add wings to frying oil and cook for 2 minutes.
• Flip and stir occasionally.
• Once they are crispy and cooked, pull them off and let them cool for 2-3 minutes.
• In a skillet, add 2-3 tbsp of the frying oil along with the remaining ¼ cup of the Nashville Hot Chicken Seasoning.
• Mix together thoroughly.
• Add your chicken wings to a tossing bowl.
• Cover the wings in the oil and seasoning mixture and toss thoroughly.
• Serve with the Alabama White Sauce on the side, garnish with parsley and enjoy!