Step 1

In a small bowl, mix together brown sugar, salt, turbinado sugar, paprika, celery salt, granulated garlic, chili powder, mustard powder, black pepper, cumin, and onion powder. Place wings in a large bowl and sprinkle in spice mixture, tossing to evenly coat, until liberally seasoned.

Step 2

Fire up a smoker or grill to 225°F, adding chunk of smoking wood when at temperature. When the wood is ignited and producing smoke, place the wings in smoker or grill and cook until skins have lightly browned, about 1 1/2 hours. Remove wings to a paper towel lined tray.

Step 3

Fill a wok or large dutch oven with 2 inches of oil. Heat oil to 375°F over medium-high heat. Working in batches, fry wings until skins have crisped, about two minutes per batch. Transfer wings back paper towel lined tray.

Step 4

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Transfer wings to a large bowl. Add in barbecue sauce and toss to thoroughly coat wings. Transfer wings to grill and cook until sauce has thickened and caramelized, about 1 minutes per side. Transfer to a platter and serve immediately.