Directions
- Preheat Pit Boss smoker to 350°F.
- With a paper towel, pat the wings dry. Place wings in a shallow dish or resealable plastic bag. Pour pickle juice over the top and try to ensure all wings are submerged. Cover and refrigerate for 1-4 hours (longer the better flavor penetration).
- Remove wings from refrigerator and pat dry with paper towel. Discard brine.
- In a small bowl, combine brown sugar, cayenne, red pepper flakes, garlic powder, paprika, chili powder, and salt. Sprinkle enough of the prepared rub over the wings so that they are coated evenly. Top with cornstarch and combine. Keep remaining dry rub aside for the Nashville hot sauce.
- Grill your wings for 40 minutes or until a minimum internal temperature of 165°F or 190°F, if you like them well done, flipping them halfway through the cooking time.
- Meanwhile, prepare the sauce: In a small saucepan, heat oil over medium heat. Add in the remaining dry rub, whisking until smooth. Simmer for about 2-3 minutes.
- Transfer the wings to a bowl and toss with Nashville hot sauce until completely coated. Plate wings and drizzle with honey. Serve with Texas toast, pickles, Ranch or Blue Cheese dressing, and plenty of napkins.
