• In a large bowl, whisk together the buttermilk, ketchup, and Worcestershire sauce.
• Add the chicken wings to the marinade and toss to make sure they are all coated well. Cover and place in the fridge for at least 3 hours.
• Pre-heat the smoker/grill to 250 degrees F. Remove the chicken wings from the ice box and place on a wire rack over a flat sheet pan to drain for about 5 minutes. Season well on all sides with Kent Rollins’ Rib Rub or substitute.
• Place the wings on the smoker and shut the lid. Add 2 to 3 chunks of fruit wood of your choice and let them smoke for about 15 to 20 minutes. Flip and cook for another 10 minutes.
• In Dutch oven or deep fryer, add about 3 inches deep of fry oil and heat to 350 degrees F.
• Fry the wings for about 1 minute, or until they reach your desired color.
• Place the wings on a wire to drain and cool slightly. Serve with dipping sauce if desired.

Sauce

• Combine all the ingredients and place in the fridge for at least 30 minutes before serving.