Combine all BBQ sauce ingredients into a small sauce pot over medium heat.

Once simmering move to low heat. Whisk occasionally and simmer for 5 min, until slightly thickened. Sauce will hold in fridge for up to 2 weeks.

Separate whole wings into flats and drubs, skip this step if wings are already separated. Keep in mind that the flats will cook faster than the drums, due to being thinner.

Cut strips of bacon in half. Now you should have 20 pieces of bacon and 20 wings.

Wrap one piece of bacon around each wing. A toothpick or butchers twine works well for securing the bacon. Or a product like GrillPinz.

Season bacon wrapped wings with OTF Maple Bourbon Rub.

Smoke wings at 250 degrees for one hour. Or until internal temp is 175 degrees. Pull wings off smoker to rest.

Heat a cast iron Dutch oven with enough oil to cover one layer of wings, 1-2 inches of oil. Oil is ready for frying at 350 degrees.

Fry wings in batches for 2-3 min or until crispy. They are already fully cooked; this final fry is extra crispiness. Be careful not to overload the Dutch oven.

Dunk wings in Maple Bourbon BBQ Sauce and try not to eat them all by yourself. Enjoy!