Ingredients:

Brine:

• 1 cup kosher salt 
• 1 bunch thyme 
• 3 tbsp crushed red pepper 

Chicken Wings:

• 2 dozen large wings
• Peanut oil

Dry Rub:

• 1/2 cup ground chili powder
• 2 tbsp ginger 
• 2 tbsp dry mustard 
• 3 tbsp brown sugar 
• 2 tbsp garlic powder 
• 2 tsp cayenne pepper
• 2 tbsp black pepper 
• 2 tbsp kosher salt 

Alabama White Sauce:

• 2 cups mayonnaise 
• 2/3 cup apple cider vinegar 
• 3 tbsp sugar 
• 1 tbsp kosher salt 
• 1 tsp black pepper 
• 1 tsp cayenne pepper

Brine:

• In a large pot, bring water to a simmer and turn off heat.
• Add all ingredients and whisk until dissolved.
• Refrigerate until fully chilled.
• Submerge chicken wings in brine and refrigerate for 4 hours.

Dry Rub:

• In a mixing bowl, combine all ingredients.
• Stir until combined.

Alabama White Sauce:

• In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, pepper, and cayenne.
• Chill.

Chicken Wings:

• Set recteq to 225°F.
• Remove brined chicken wings from liquid and pat dry.
• Add chicken wings to a large mixing bowl and evenly distribute all but 4 tbsp of dry rub.
• Smoke chicken for 2.5 hours.
• After removing chicken, heat peanut oil to 350°F in a deep fryer.
• Fry smoked chicken wings until crispy and just caramelized (4-6 minutes).
• Remove from fryer, shake off excess oil, and let rest for 30 seconds.
• In a mixing bowl, toss together wings and reserved dry rub.
• Serve with small bowl of Alabama White Sauce.