Webber Smokey-Fried Wings 10/10

Started with a pickle juice and buttermilk brine then seasoned them with Meat Church bbq rub.

Put them on the Webber with hickory, low for about an hour until I got nice smoke and color.

Deep-fried them bad boys at 375 until crispy.

Tossed in a simple sauce – Franks, butter, vinegar, honey.

Served with my “die and turn blue-cheese” recipe and a cold Dos Equis.

My idea of a perfect Sunday afternoon!