COOK IT.
Preheat your wood pellet smoker to 240°F // 115°C.
Put your chicken wings in a large bowl with the GSP rub and toss the wings until covered.
Place the wings on the grill, evenly spacing them.
Smoke the wings until they reach an internal temperature of 170°F // 75°C with a meat probe. Remember if you’re looking, you ain’t cooking!
When the internal temperature is achieved, remove the wings from your smoker. Leave to rest for 15-20 minutes.
While wings are resting, preheat the oil in your fryer/dutch oven to 356°F // 180°C.
Fry until golden brown for approximately 3-5 minutes. The skin should be nice and crispy!
Remove from oil, place into a mixing bowl, and toss in BBQ sauce. Make sure you do this while they’re still hot.
Leave wings for a few minutes so the sauce has a chance to set.
Plate up! Drizzle wings with fresh ranch and a sprinkle of sage. Enjoy!