Step 1

For the brine: Place the sugar, salt and 2 cups water into a pot. Bring to a boil, stirring until the sugar and salt are dissolved. Remove from the heat, then carefully add the ice and whisk until the ice is melted. Refrigerate.

Step 2

For the sauce: Mix the tomatoes, vinegar, brown sugar, brisket fat, Worcestershire sauce, brisket rub, black pepper, salt and cayenne in a saucepan, then bring to a boil and reduce to a simmer. Cook, stirring with a large spoon or whisk until it has a smooth and uniform consistency. Reduce the sauce on medium-high heat until the desired viscosity has been reached, stirring often to avoid burning and spooning out excess fat as you reduce.

Step 3

Blend the ingredients until smooth, ideally with an immersion/stick blender, while hot.

Step 4

For the wings: Rinse the chicken wings. Add to the brine and put back in the fridge for at least an hour or up to overnight.

Step 5

Remove the chicken from the brine and rinse the pieces. Pat dry and spread the wings in a single layer on a rack set in a sheet pan (to elevate the wings and allow air all the way around them). Place the sheet pan in the refrigerator for about 4 hours or up to overnight (this seals in the moisture of the wings).

Step 6

Pull the wings out and dust with salt and pepper.

Step 7

Preheat a smoker to 225 degrees F.

Step 8

Smoke the wings for 45 minutes to an hour, then flip the wings and smoke until the internal temperature reaches at least 165 degrees F, another 45 minutes to an hour.

Step 9

Meanwhile, prepare a deep-frying pan by adding enough oil to cover the wings and heating to 375 degrees F.

Step 10

Fry the wings in batches until crispy, then transfer to a few layers of paper towel to remove excess oil.

Step 11

Move to a mixing bowl and toss with the BBQ sauce. Serve while hot as is, or with a side of your favorite ranch or blue cheese dressing.