Lather your chicken wing in canola oil. Season your wings thoroughly with Hickory Peach Porter Seasoning or your favorite BBQ Seasoning. Set chicken in the fridge until ready to use.

Preheat your smoker to 250F for indirect cooking using Cowboy Charcoal. Add some hickory or pecan wood chunks 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.

As wings are close to being done, preheat another fire pit or stovetop for direct cooking. Add a basting skillet with the bourbon first to simmer for 1 minute. Next, add all the other ingredients for the Maple Peach Glaze and let simmer for 10-15 minutes or until thickened. Once done, pull off and let cool.

Next, Add a dutch oven or large skillet to the fire and *carefully* add your frying oil. Heat frying oil for 350-375F. Once wings are done, pull them off and carefully add them to frying oil to cook for 2 minutes. Flip halfway through and stir occasionally. When the wings are crispy, pull off and let cool for 2 minutes.

Add the wings to a tossing bowl and cover in the Maple Peach Glaze. Toss until evenly coated and serve. Enjoy!