Lather your chicken wings in oil. In a bowl, mix together your salt, pepper and garlic then add to the chicken. Mix thoroughly. Set chicken in the fridge for 30 minutes.

Using Cowboy Charcoal, preheat your grill to 250F for a two zone indirect cooking. Add some wood chips for added smoke flavor if desired.

Add your chicken wings to the smoker and cook for about 2-2.5 hours or until 165F internal. Once the wings are done, pull them off and keep warm until ready to use.

Next, kick up the heat in your grill to 400F. Add a cast iron skillet with all the ingredients for the Buffalo Sauce and let come to a simmer. Once it has begun to bubble up on the sides for 1 minute, pull off and keep warm till ready to use.

Next, add a dutch oven to it and *carefully* add your frying oil heating up to 350F. Carefully add wings to frying oil (cooking in batches as needed) and cook for 2-3 minutes. Flip and stir occasionally. After they have fried for the first time, pull them off and add to a large bowl. Add about 1 cup off your buffalo sauce and toss. Next, add the tossed wings back to the frying oil at the same temperature and fry for another 2-3 minutes (cooking in batches as needed). Once fried, toss them again in more buffalo sauce.

When the wings are done, place them on a plate with ranch or blue cheese. Serve and enjoy!