PTERODACTYL WINGS

Place all of your wings on a wire rack and spray both sides with avocado oil, season each side with kosher salt sparingly (chicken absorbs a lot of this salt overnight).

Place every wing skin side up and park them in the fridge overnight until you are ready to cook the next day.

Season both sides sparingly with the dirty bird spicy seasoning. Place skin side up on the rack.

Put your chicken wings into the cold smoker on the wire rack and crank the temp. to 225°F.

Flip the chicken wings after 30 minutes and crank the smoker up to 250°F.

After an hour flip the chicken wings back over and crank it up to 275°F.

Probe your chicken wings and make sure they are reading below 170°F (this takes another 30 minutes to an hour), pull them off and prepare your grill to a medium high setting.

Add your chicken wings skin side down to the bottom grill grate, check every 3 minutes to ensure the skin is not burning.

Flip your chicken over after it has become golden brown on the skin side, move them all to the top rack and paint lightly with a BBQ sauce of your choice.

Once the wings have reached an internal temperature of 190°F pull them off. Toss with a seasoning of your choice if you want, and enjoy!