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!